Maltesers Loaf Cake

Directions

1. Preheat your oven to 350°F (175°C). Line a loaf pan (22×12 cm / 9×5 inch) with parchment paper or lightly grease it.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. The dry mixture should look evenly chocolaty.
3. In another bowl, whisk eggs, melted butter, milk, and vanilla extract until smooth and creamy.
4. Pour the wet ingredients into the dry ingredients and gently whisk until the batter is just combined. Avoid overmixing to keep the cake soft and tender.
5. Fold in the crushed Maltesers with a spatula. Their malty crunch adds both flavor and texture to the cake.
6. Transfer the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
8. To make the glaze, melt chocolate, cream, and butter together in a heatproof bowl over simmering water or in the microwave in short intervals. Stir until silky and shiny.
9. Pour the warm glaze over the cooled loaf cake, letting it drip naturally for a bakery-style finish.
10. Immediately top with whole Maltesers while the glaze is still soft, pressing them gently so they stick.
11. Allow the cake to set for at least 20 minutes before slicing for perfect, clean cuts.

Recipe Details

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 8–10 slices
Difficulty: Easy

Variations & Substitutions

• White Chocolate Version: Swap the glaze with melted white chocolate and sprinkle crushed Maltesers for a lighter, sweeter twist.
• Mocha Maltesers Loaf: Add 1 tablespoon of instant coffee to the warm milk before mixing for a rich coffee–chocolate flavor.
• Healthier Twist: Reduce sugar to 150 g and replace half the butter with Greek yogurt for a lighter texture.
• Nutty Crunch: Add a handful of chopped hazelnuts to the batter for a praline-style crunch.

Serving Suggestions