Malted Milk Chocolate Cake – A showstopper cake, this Malted Milk Chocolate Cake is made with Buttermilk, Maltesers and Chocolate Ovaline
A Delicious Malted Milk Cake with Chocolate Ganache and Maltesers
We had a lovely Easter, with family, and many tea trays and high teas were served! One cake that I made twice, was this recipe for Malted Milk Chocolate Cake.
I originally saw the recipe in the Ocado Life magazine, and it looked so delectable, that I decided to make it for our Easter and Spring tea time tables.
What attracted me to the recipe was that it was made with Ovaltine, and Maltesers, two ingredients which I absolutely love – and chocolate of course!
I tweaked the recipe slightly, as I thought that 265g caster sugar was a lot of sugar, and I used Chocolate Ovaltine, as that’s all I had, and added 75g, instead of 30g.
I think you can see from my photos, that my tweaks worked a treat – furthermore, the cake as more than sweet enough with all the chocolate ganache.
As it was Easter, I decorated it with some Malteser Bunnies. However, you can leave these off for the rest of the year, unless it’s for a children’s birthday cake.
I’m sure that other chocolate animals would be fun for other occasions too – such as reindeer for Christmas, or even chocolate truffles for the grown-ups.
I hope you enjoy this Malted Milk Chocolate Cake if you make it, and you approve of my tweaks. Please do let me know if you make this, and for what occasion too, Karen
Baking Notes and Orignal Recipe
- The original recipe called for 265g caster sugar, and 30g of Ovaltine.
- The original recipe is here:
- Chocolate Malt Cake
- Chocolate Malt Cake By OcadoLife
- Published on 06 March 2026
- In his glorious ganache-laden Chocolate Malt Cake, star baker and food writer Edd Kimber has turned everything we all love about moreish Maltesers into something sliceable, celebratory and deeply satisfying.
More Chocolate Cake Recipes
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- Fry’s Condensed Milk Chocolate Cake
- Old-Fashioned Milk Chocolate Cake
- Hazelnut & Chocolate Chip Cappuccino Cake
- “Kladdkaka” Swedish Chocolate Fudge Cake
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Malted Milk Chocolate Cake Recipe
Malted Milk Chocolate Cake
We had a lovely Easter, with family, and many tea trays and high teas were served! One cake that I made twice, was this recipe for Malted Milk Chocolate Cake.
I originally saw the recipe in the Ocado Life magazine, and it looked so delectable, that I decided to make it for our Easter and Spring tea time tables.
What attracted me to the recipe was that it was made with Ovaltine, and Maltesers, two ingredients that I absolutely love - and chocolate of course!
I tweaked the recipe slightly, as I thought that 265g caster sugar was a lot of sugar, and I used Chocolate Ovaltine, as that's all I had, and added 75g, instead of 30g.
I think you can see from my photos, that my tweaks worked a treat - furthermore, the cake as more than sweet enough with all the chocolate ganache.
As it was Easter, I decorated it with some Malteser Bunnies. However, you can leave these off for the rest of the year, unless it's for a children's birthday cake.
I'm sure that other chocolate animals would be fun for other occasions too - such as reindeer for Christmas, or even chocolate truffles for the grown-ups.
I hope you enjoy this Malted Milk Chocolate Cake if you make it, and you approve of my tweaks. Please do let me know if you make this, and for what occasion too, Karen
Ingredients
- 200ml vegetable oil, plus extra for the tins
- 300g plain flour
- 75g Chocolate Ovaltine Original malt powder
- 200g caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 180ml buttermilk
- 3 large free-range eggs
- 2 tsp vanilla extract
- 200g unsalted butter, diced
- 250g dark chocolate (65-75% cocoa solids), finely chopped
- 3 tbsp golden syrup
- 200ml double cream
- 25g Maltesers, roughly chopped, to decorate
Instructions
Step 1. Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 x 20 cm round cake tins; line the bases with baking paper.
Step 2. Mix the flour, Ovaltine, sugar, baking powder, bicarbonate of soda and salt in a bowl.
Step 3. In a jug, beat the vegetable oil, buttermilk, eggs and vanilla extract.
Step 4. Pour the wet ingredients into the dry ingredients, and whisk to a smooth batter.
Step 5. Divide between the tins and spread to level the surface. Bake for 25-30 mins, until springy to the touch. Cool in the tins for 10 mins; turn out onto a rack to cool fully.
Step 6. For the ganache, melt the butter, chocolate and syrup in a glass bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then stir in the cream. Cool until thick and spreadable.
Step 7. Place one cake on a plate and spread with ganache. Top with the second cake and spread the remaining ganache over the top and sides. Decorate with the Maltesers. Store chilled for 3-4 days (Maltesers soften after 1 day)
Notes
The original recipe called for 265g caster sugar, and 30g of Ovaltine.
The original recipe is here:
Chocolate Malt Cake
By OcadoLife
Published on 06 March 2026
In his glorious ganache-laden Chocolate Malt Cake, star baker and food writer Edd Kimber has turned everything we all love about moreish Maltesers into something sliceable, celebratory and deeply satisfying.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 421Total Fat 22gSaturated Fat 13gUnsaturated Fat 10gCholesterol 76mgSodium 228mgCarbohydrates 49gFiber 2gSugar 29gProtein 6g
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