Black and white malteser cake


Chocolate, chocolate, chocolate! Lol! Procrastabaking! Best reason to bake ever 🙂 I made two cakes on saturday. They’re a mixture of multiple recipes actually. Originally I was going to make a black forest cake but I couldn’t find any cherries! Then of course my weird oven decided to overreact and charred one of the cakes but left it delightfully soupy in the middle. In the end I had to do it twice, but at least it worked outish. Idk it just didnt hit that buttery smooth consistency like normal. I miss my home oven 😦

Anyway I’ve been dying to tell someone about my week, and what better place to vent then here (-seriously I suggest you skip this paragraph and just go onto the recipe!) So I had my clinical skills assessment and am sick of being hit with a reflex hammer, you see we practice on each other and I have the worst reflexes! It takes forever to find the right spot, even the poor six years had a hell of a time getting a reflex! My knees were literally so sore afterwards. Also thanks to MJ for letting me practice on you all week! Cause I passed!! Yay, yay, yay! I’ve also been cutting open skulls! lol ok not as morbid as it sounds, I’m taking dissection as my option unit and it was sooooooooo awesome, we got to dissect out the brain from the skull, and managed to get the entire thing out intact including the cerebellum and brainstem! So cool! I also got eaten alive by mosquitoes this week, yep its back to that time of year again, time to get out the citronella candles. Now I’ve finished using this blog as a diary lets get onto the cake!

I made two cakes one for a birthday and the other for my final tute group session for the year 😦 Can’t believe its already been a year, I love my tute group! Anyway I hope they’re mmmdelicious, I’ve unfortunately yet to figure out how I’m gonna get it to my tute group session, it could get interesting ! This really is the cake to make if you need two as you alternate the layers between chocolate and pound cake, and you can just make two whole cakes and divide them into three layers. Also don’t do what I did and decide to bake this on a hot day, because it will melt! And you will spend so much time alternating cakes between the fridge as the buttercream goes too hard, then too soft, then too hard again! Regardless though it does make one impressive cake, and it really isn’t too hard to do once you get into the rhythm of things.

Here it is in all its glory 🙂

To make 2 cakes! Each serves 8 🙂

Prep time: 1 hour

Cooking time: 2 hours

Assembling time: 1 hour


for the chocolate cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the pound cake

  • 250gm soft unsalted butter cubed
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs, at room temperature
  • 1 2/3 cups plain flour
  • 3 teaspoons baking powder

for the filling

  • 500gm soft unsalted butter cubed
  • 1000ml (4 cups!) icing sugar 6
  • tablespoons cocoa powder
  • 2 teaspoon lemon juice

for the ganache

  • 200gm dark chocolate
  • 150 mL pouring cream

for the outside icing

  • 300ml whipping cream
  • a block of dark chocolate
  • maltesers


for the chocolate cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying rack and allow to completely cool

for the pound cake

  1. Preheat oven to 170 degrees celsius, line a 20cm tin with baking paper and brush with butter
  2. Beat the butter until smooth. Add in the caster sugar and vanilla essence and continue beating until pale and creamy
  3. Add the eggs one at a time , beating well on high after each addition.
  4. sift the flour and baking powder into the mixture and fold in until just mixed
  5. spoon into the cake pan and bake for 50-55 minutes or until skewer comes out clean (if you have an uneven oven, please remember to rotate the cake periodically!)
  6. Set on a drying rack and allow it to cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Cut each cake into three layers ( if you did the chocolate feather cake in 2/3,1/3 in pans then just cut the 2/3 one into half).
  2. Divide the butter cream into three and with one lot spread it over one of the chocolate layers, then place a pound cake layer on top, add another layer of buttercream then place a chocolate layer on top. Do the same with the remaining layers on a cake stand but start with the pound cake.
  3. Whip the whipping cream and cover just the edges of the cake with it. Grate part of the dark chocolate so small curls form and sprinkle on the whip cream ( you should be able to slightly tilt the cake to do this, but keep in mind that it is a layered cake, so if you over tilt a layer will fall off.
  4. Pour a small amount of ganache over the top and gently spread to the edges of the cake top.
  5. Place the remaining buttercream into a piping bag and pipe rosettes onto the top of the cake
  6. Place a malteser on top of each rosette.
  7. Cut, serve and mmm enjoy





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