Mary berry Malted Chocolate Cake Recipe
I. Introduction
Mary Berry is a prominent figure in British baking, known for her extensive work, including over 70 cookbooks like Mary Berry Cooks and Mary Berry’s Baking Bible. She gained fame as a judge on BBC’s The Great British Bake Off, where her baking expertise inspired many. With a career of over 40 years, she effectively combines traditional recipes with modern techniques. After training at Cordon Bleu in Paris, she began her career as a magazine cookery editor and published her first cookbook in 1966.
Mary’s recipes transcend mere baking; they bring forth a sense of nostalgia and comfort, making her cakes beloved in countless homes. Each recipe is rich in historical context and provides nutritional information and a vegan adaptation, appealing to a diverse audience while upholding exceptional quality standards.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of quality ingredients in baking to achieve the best flavors and textures. The malted chocolate cake, a favorite among chocolate lovers, has evolved from traditional British baking. Chocolate cake has its origins in the 19th century, marking the time chocolate was first used in cake recipes.
Mary’s recipe respects this history while adding her personal touch, ensuring that each bite is rich, moist, and decadent. By using high-quality cocoa powder and malt extract, she enhances the flavor profile, making her version stand out.
III. Notices on Ingredients & Equipment
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 50g cocoa powder
- 100g malt extract
- 100ml milk
- 1 tsp vanilla extract
- A pinch of salt
Equipment:
- Two 20cm round cake tins
- Baking parchment
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
IV. Recipe Instructions
Preheat the Oven: Preheat your oven to 180°C (350°F). Prepare your cake tins by greasing them and lining the bottoms with baking parchment.
Mix Butter and Sugar: After this, In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This process usually takes about 3-5 minutes.
Add Eggs: After this, Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: Sift together the self-raising flour, cocoa powder, and salt in a separate bowl. This helps aerate the flour and ensures even distribution of dry ingredients.
Combine Mixtures: After this, Gradually add the dry ingredients to the wet mixture, alternating with the milk and malt extract. Mix until just combined to avoid overworking the batter.
Bake the Cakes: Divide the batter evenly between the prepared cake tins, then place them in the preheated oven. Bake for approximately 25-30 minutes or until a skewer inserted in the center comes out clean.
Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Frosting (Optional): For added indulgence, you can frost the cake with a chocolate ganache or buttercream.
V. Flavor Profile & Nutritional Information
The malted chocolate cake offers a rich chocolate flavor complemented by the unique depth of malt. Each slice is moist and fluffy, with a slightly chewy texture.
Nutritional Breakdown (per slice, serves 10):
- Calories: 250
- Fat: 12g
- Protein: 4g
- Carbohydrates: 35g
- Sugar: 20g
- Fiber: 1g
VI. Tips for a Perfect Cake
- Troubleshooting: If your cake sinks, it may be due to overmixing or underbaking.
- Enhancing Flavor: Use high-quality cocoa powder and consider adding a teaspoon of instant coffee to deepen the chocolate flavor.
- Variations: Experiment by adding some chocolate chips or nuts for added texture.
VII. Alternative Recipes
Vegan Malted Chocolate Cake
Ingredients:
- 200g coconut oil, melted
- 200g coconut sugar
- 4 flax eggs (4 tbsp ground flaxseed mixed with 12 tbsp water)
- 200g self-raising flour
- 50g cocoa powder
- 100g malt extract
- 100ml almond milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions: Follow the same steps as above, substituting the ingredients accordingly.
VIII. Recipe Variations & Serving Suggestions
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat. Fresh berries can also be added for a delightful contrast.
IX. Storage & Reheating Instructions
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week; to reheat, gently warm slices in the microwave for approximately 10-15 seconds.
X. Frequently Asked Questions (FAQ)
- Can I use a different type of flour?
Yes, you can use gluten-free flour, but the texture may vary. - What can I substitute for malt extract?
You can substitute malt extract with honey or maple syrup, but keep in mind that it will alter the flavor somewhat.
XI. Conclusion & Call to Action
This malted chocolate cake is not only delicious but also versatile enough to suit various dietary needs. We encourage you to try this recipe and share your feedback!
For more inspiring recipes, visit Mary Berry’s official website and explore her exceptional cookbooks.
XII. Additional Resources (Optional)
- Mary Berry’s Official Website
- Culinary Hill
- Historical insights on chocolate cake can be found in various culinary history books and websites.
