There are some recipes that instantly catch your eye, whether because of their simplicity, elegance, or the sheer decadence of the ingredients involved. One that has long stood out to me is Nigella Lawson’s Chocolate Malteser Cake. It’s one of those recipes that seems to effortlessly bridge the gap between comfort food and indulgent dessert. The cake itself is rich and moist, with the smooth chocolate layers complementing the crunch and maltiness of the Maltesers. It’s an experience, not just a treat.
If you’ve ever watched Nigella in the kitchen, you know that she brings a certain warmth and charisma to everything she makes. Her approach to cooking is all about indulgence, joy, and that almost rebellious act of cooking something purely for pleasure. That’s exactly how I felt the first time I made this cake-it’s the kind of recipe that makes you feel like you’re not just baking, you’re creating a moment.
In my experience, this cake is more than just a dessert-it’s a conversation starter, a reason to gather, and a perfect ending to any meal. Let me take you through it.
Nigella Lawson’s Chocolate Malteser Cake Recipe
Nigella’s Chocolate Malteser Cake is a celebration of rich chocolate, malted goodness, and simple ingredients that come together to create something magical. I first came across this recipe on one of those lazy afternoons when I was scrolling through my favorite food blogs. I didn’t expect it to be as easy to make as it was-what initially seemed like a complex dessert turned out to be refreshingly simple. In fact, this cake has become one of my go-to recipes when I need something impressive with minimal fuss.
Ingredient List
You won’t need anything overly complicated or hard to find here. It’s one of those recipes that works perfectly for both beginners and seasoned bakers alike, which is another reason why I love it. Here’s what you need:
For The Cake
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter, at room temperature
- 3 large eggs
- 200g ground almonds
- 100g cocoa powder, unsweetened
- 1 tsp baking powder
- 1 tsp vanilla extract
- 250ml whole milk
For The Ganache
- 300g dark chocolate, chopped
- 300ml double cream
- 1 tsp vanilla extract
For The Decoration
- Maltesers, the more, the merrier!
I was skeptical about using ground almonds at first. I thought they might make the cake overly dense or strange in texture, but the almonds give the cake a lovely crumb and depth, not to mention a subtle richness. It’s a great addition that turns a classic chocolate cake into something just a little more special.
How To Make Nigella Lawson’s Chocolate Malteser Cake?
The beauty of this cake is in how effortlessly it comes together. Here’s how I do it, step by step:
- Preheat the Oven: Set your oven to 180°C (350°F) and line two 8-inch round cake tins with baking parchment. The prep work is quick, but it’s always good to get this out of the way early.
- Make the Cake Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer for this or, if you’re feeling like channeling your inner Nigella, a wooden spoon will do the job just as well. Add the eggs one at a time, mixing well after each addition.
- Add Dry Ingredients: Sift the flour, cocoa powder, baking powder, and ground almonds into the bowl. Stir everything together gently to combine. Then, pour in the milk and vanilla extract. Mix until smooth, ensuring there are no lumps. The batter should be thick but pourable.
- Bake the Cake: Divide the batter evenly between the prepared tins. Pop them in the oven for about 25-30 minutes or until a skewer inserted in the center comes out clean. While the cakes are baking, the house will begin to fill with the most intoxicating chocolate scent. Trust me, it’s hard to resist sampling the batter!
- Prepare the Ganache: Once the cakes are out of the oven and cooling on a rack, it’s time to make the ganache. In a saucepan, heat the double cream until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl, then stir until the chocolate has melted and the mixture is smooth. Add the vanilla extract and let it cool slightly. This is where the magic happens-this ganache has a glossy, smooth texture that’s perfect for draping over the cake.
- Assemble the Cake: When the cakes have cooled completely, it’s time to assemble. Place one layer on a cake stand or plate, then pour a generous amount of ganache on top, spreading it out to the edges. Add the second layer of cake, and repeat with the ganache, smoothing it out to create a lovely, even coat.
- Decorate with Maltesers: This is where you can have some fun! Cover the top of the cake with as many Maltesers as you want. There’s no such thing as too many when it comes to this part. The contrast between the creamy chocolate and the crunchy, malty centers of the Maltesers is truly what makes this cake stand out.
- Let it Set: Allow the ganache to firm up before slicing into your creation. It doesn’t take long, but it does help the cake hold together a bit better.
Things I Learned
While making this cake, there were a few lessons I learned that made me appreciate it even more. For one, using self-raising flour combined with the ground almonds results in a cake that’s fluffy yet dense enough to hold the ganache and Maltesers without falling apart. I initially worried about the cake being too crumbly, but it held up beautifully.
Also, don’t rush the cooling process. I once tried to frost a warm cake and ended up with a melty mess. Letting the cakes cool completely before adding the ganache is key to that perfect glossy finish. Trust me, it’s worth the wait.
The Malteser topping is something you can really have fun with. The more you pile on, the better. I’ve also experimented with adding crushed Maltesers in between the layers of cake, which gives it an added crunch that I’m a big fan of.
Finally, this cake gets better with time. I know, it’s hard to resist a slice right away, but if you can let it sit for a day or two, the flavors meld together, and it becomes even more irresistible.