If you have a school or office bake sale to bake for, what better than a Malteser loaf cake? This cake is a rich chocolate loaf cake with Maltesers inside the cake adding a bit of crunch and covering the top too.
Strawberry pieces add a flash of colour and a lovely fresh contrast in flavour and texture to the chocolate dripping off the cake.
Ideal for Red Nose Day or Easter or even just a special treat, you’ll be popular when you serve up this rich chocolate Malteser loaf cake.
It is so easy to make in a loaf tin and even easier to slice and eat, plus there is no tricky decorating needed so the kids will love getting stuck in making this with you too.
Cover the top in Maltesers, as many as you like, and find the melted Maltesers inside the cake adding their malty flavour, like little jewels.
The soft cake goes so well with the crunch of the chocolate covering and of course the Maltesers!
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More cakes to try
Malteser Loaf Cake
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 medium eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100 ml semi-skimmed milk
- 4 tbsp cocoa powder
- 100 g Maltesers
- chocolate I used a pot of Dr. Oetker Easy Choc.
- freeze-dried strawberry pieces
- Preheat your oven to 170 degrees C (fan). Line a 900 g/1 lb loaf tin with baking paper.
- Cream the butter and caster sugar together until light and fluffy (I use a hand mixer).
- Add the eggs one at a time and beat well after each one.
- Add the flour, baking powder, cocoa powder, vanilla extract and milk. Mix until well combined and smooth.
- Add the Maltesers and then spoon the mixture into the lined loaf tin.
- Bake for 1 hour ten mins approx until firm in the centre when tested with a cake tester or skewer.
- Leave to cool completely on a rack.
- Melt the chocolate and then spread/pour it over the cake.
- Top with the freeze-dried strawberry pieces and more Maltesers.
- Serve and enjoy!
Sending this cake over to We Should Cocoa with Choclette from Tin and Thyme