To round off recipe month, I have two more delicious recipes to share with you! The first is this creation, which I have fondly come to think of as the Malteser Mountain Cake.
Now, in my mind, there are two types of cake: the ones that you spend a long time making and baking, and the ones that you spend a long time decorating. I don’t believe in the third category, the ones that you spend a long time making, baking, and decorating. They shouldn’t exist.
With that in mind, I used a Betty Crocker cake mix to make this cake. Now, for those of you who are gasping in horror, or, alternatively, rolling your eyes, hear me out. These cakes are GOOD. I get compliments every time I bake one. They are moist, they are chocolatey without being too rich, and they are so so so easy and quick. And, for that matter, you know what else? I’m not perfect. I like making things from a packet so I can spend more time doing the important things like, you know, eating the things I make from a packet. It tastes better than some fancy-schmancy do-it-from-scratch recipe any day. So there. :)
As a further confession, I also used Betty Crocker icing. It’s really good you guys! Eat-off-a-spoon good! And I didn’t even have to do any dishes! Anyway, I think we have established that this cake actually falls into the secret fourth category of cakes: the ones where you neither spend a long time making and baking them, nor do you spend a long time decorating them.
Ahh, my favourite.
Malteser Mountain Cake
Prep, baking and decorating time: 1 hour; Serves 10.
- 1 packet chocolate cake mix; or, if you’re one of those people who make your own cakes, use your favorite cake recipe, but try to avoid anything too rich, as the Maltesers really add a lot of chocolate!
- Butter, for greasing.
- 1 tub Betty Crocker chocolate frosting; or, again, your favourite icing recipe. A thick ganache or chocolate buttercream would do well – it needs to be thick enough to hold the Maltesers on, and you need A LOT.
- About 500 g of Maltesers for decorating.
- A dome shaped cake tin, or, if, like most people, you happen not to have one of those lying around, an oven safe mixing bowl (I used my Pyrex one). Some people who make similar versions of this cake use a normal cake tin and do fancy things with cutting and spacing layers using extra frosting. Trust me though, this is much easier, and the cake really doesn’t need any extra frosting, as it will already make your head explode with chocolatiness (in a good way!).
- Pre-heat your oven to 180 degrees Celsius.
- Grease your dome shaped cake tin/oven proof mixing bowl very very well. Use lots of butter, especially around the bottom. This cake can be hard to coax out.
- Mix your cake ingredients together, and pour cake mix in to the tin/bowl that you have prepared.
- Place your cake in the oven, and cook for around 40 minutes. Reduce heat to 150 degrees, and cook for a further 10-15 minutes. Because of the dome shape of the tin/bowl, your cake will take a bit longer to cook, and you don’t want to burn it (although the “top” in the oven is the “bottom” once you take it out). Remove the cake from the oven when a skewer inserted into the middle of the cake comes out clean.
- Allow cake to rest for 5-10 minutes before carefully removing from tin/bowl.
- Cool cake on a cake rack until completely cool to the touch. Trim the bottom, if needed, to make it flat.
- Cover the entire cake with frosting, and decorate with maltesers in concentric circles. Or, you know, however you like. If you have helpers, get your slapping hand ready, as they will constantly try to steal your maltesers. You know who you are!! ;)