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What is your favourite candy snack at the cinema?

Honestly, I am not a big fan of salty popcorns that comes in massive bucket! It is bit like eating styrofoam sprinkled with salt – the more you eat, the drier and saltier it gets and then you have to compensate it with a jumbo Coke which costs an arm and leg. You have to admit the candy bar at cinemas ain’t cheap! You can easily spent over $20 just for a coke and a bag of lollies, I am sorry if I have to buy it from the supermarket and then sneak it into the cinemas to be more economical. Okay, <end rant>.

Anyway, I do love Fantales whenever I go to cinema. We would be chewing the extremely chewy toffee that threatens to pull out all the tooth filling, and had a quick trivia round from the wrappers before the movie starts. Maltesers and Jaffas are also two of my favourites, rummaging through the lolly bag in the dark and trying your best not to annoy the others in the cinema, and only to find a few missing balls under the seats after the movie ended, wasted. But what can be significantly better is to combine Maltesers and Jaffas and turned into a cake!

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As promised, here is the recipe for the Maltesers and Jaffas Cake. The cake itself is just a simple Devil’s Food cake, a recipe I adopted from the kitchen goddess Nigella Lawson. But the chocolate cake recipe is a keeper, the batter actually is quite watery and I was worried that the centre of the cake will not be cooked, surprisingly it turned out perfect and the cake texture is light, soft and fluffy. The buttercream frosting is pretty straight forward, just by adding chocolate into a normal buttercream recipe. Then that’s when the fun begins to arrange tiny little balls of Maltesers and Jaffas all over the cake. I mean, you don’t really have to use Jaffas if you don’t like them, I thought a touch of red colour will make the cake a little prettier. I also know you actually can get white chocolate Maltesers, so that will work well too!

However, I do have to admit that this cake is pretty decadent and without any other flavours incorporated into it, it can be very sweet. If I do it again, I think I will add a layer of raspberry jelly in the centre to offset the sweetness. The Pom and I had only about a quarter of the cake on the first day, and another quarter the day after. We simply couldn’t finish such rich cake and decided to cut a big chunk and gave it to our neighbour. By day three, the cake started to get a little dry, but still good, soft and fluffy.

Oh by the way, if you are going to make this cake, make sure to get the “party bucket” of Maltesers, because you will need LOTS OF IT! It is definitely a fun cake to make, but you’ve been warned.

 

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Maltesers & Jaffas Cake

Devil’s food cake (adapted from Nigella Lawson’s)
250g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate soda
50g cocoa powder
100g dark brown sugar
250ml boiling water
125g unsalted butter, soften at room temperature
150g caster sugar
2 tsp vanilla extract
2 eggs
500g Maltesers
200g Jaffas

Chocolate buttercream frosting
200g unsalted butter, soften at room temperature
300g icing sugar
200g dark chocolate, roughly chopped

 

1. Sift flour, baking powder and bicarb into a mixing bowl and set aside.

2. Put cocoa and dark brown sugar in a heat-proof bowl, pour hot water into it and start stirring until no lumps and all sugar has dissolved. Set aside until the mixture has completely cools down before moving to next step.

3. Beat butter and caster sugar in a mixing bowl of a stand mixer on high speed until pale and fluffy. Then turn speed down to low, add vanilla extract and then break the eggs into the mixture, one at a time, stirring after each addition until fully incorporated. Immediately add flour mixture into the wet mixture in three batches.

4. While the mixer still running on low speed, pour the chocolate mixture into the batter, keep stirring until homogenous.

5. Heat oven to 180C (350 Fahrenheit). Grease a springform tin and line with baking paper. Pour the cake batter into the tin and transfer to oven, bake for 30 minutes, or until a skewer inserted into the centre of the cake and comes out clean.

6. Remove cake from oven, set aside to cool for 10 minutes, then remove from tin and let it rest on wire rack until it has completely cool down.

7. To make the chocolate buttercream, melt chocolate in a heatproof bowl over a double boiler. Once all chocolate melted, set aside to let it cools down. Beat butter with a stand mixer until pale and fluffy, turn the speed down to low, add icing sugar, a tablespoon at a time until all fully incorporated. Once the chocolate has completely cool down, slowly pour it into the buttercream, keep stirring until combined.

8. Slice the cake in half lengthwise, then spread about half of the buttercream on top of one half of the cake. Use a cake spatula and spread the buttercream evenly to achieve a nice smooth flat surface. Then place the other half of the cake over the top. Now, spread the remaining buttercream all over the cake, top and side. Make sure the buttercream is about 4-5mm thickness so the candy will stick to it.

9. Then stick Malterser and Jaffas candies on the cake in pattern however you like it.

 

Serves 10-12