I had so many ideas for great Easter recipes this year, but in the last few weeks time completely got away from me. So I’m hopping (get it?) in here very quickly with a few days to go before Easter. If you need a quick and easy homemade dessert, I’ve got your back!
I was recently decluttering my photography props and baking stuff, and found these bundt tins which I’ve only used once before. Immediately I started brainstorming flavour combos for my mini bundt cakes, but returned to a well known classic – one of my very favourites – choc malt.
I have always loved the combination of chocolate and malt. As a kid, I used to put Milo on top of everything from ice cream to cereal. A few years ago I made a No Churn Malt Ice Cream that is still on high rotation (I actually made it last weekend – it’s my guy’s favourite). A bag of Maltesers is still one of my favourite movie snacks. And when I’m feeling particularly daring, I test the limits of my lactose intolerance with a malted milkshake from Big Daddy’s. Worth it.
So I’ve used those delicious flavours marbled together in these lovely mini bundt cakes, drizzled with homemade chocolate sauce and topped with yet more crushed up Maltesers. The cake itself comes together really easily and quickly. You start by making one basic cake batter, and then split it in half to add the cocoa and malt powder for the two different flavours. They are then swirled together in the cake tins for that lovely marbled look. The malt flavour is more subtle in the final baked cake than it was in the raw batter, so you can add a little extra if you like.
I think they came out looking so cute! They are perfect for Easter gifting, or you could make the recipe into one large cake to share with your family and friends. I hope that you all have a wonderful extra long weekend! I’ll be back next week with a healthy recipe just in case you need to get back on track after overindulging over the Easter season!
Related Post: Mini Lemon Sugar Bundt Cakes
Mini Choc Malt Marbled Bundt Cakes
Makes 8 small or 1 large cake
- 150g butter
- 220g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 375g self-raising flour
- 250ml almond milk
- 1 1/2 tablespoon cocoa powder
- 2 (or more) tablespoons malted milk powder
- 100g dark chocolate
- 100g milk chocolate
- 1 tablespoon butter or coconut oil
- Crushed Maltesers
Preheat the oven to 180°C (350°F). Grease your mini bundt tins or large bundt tin well with non-stick baking spray. Beat butter and caster sugar until pale and creamy. Beat in eggs and vanilla extract.
Fold in self-raising flour and milk. Divide mixture in half, in 2 separate bowls. Stir in cocoa powder to one portion, and the malted milk powder into the other one and mix well to combine. Alternately spoon the mixtures into the pan and swirl together with a skewer or chopstick to marble.
Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes before transferring to a wire rack to cool. To make the glaze, melt the dark and milk chocolate with the butter in a double boiler or in 20 second bursts in the microwave. Spoon the glaze over the cake to serve and scatter with crushed Maltesers. If possible, decorate the cake just prior to serving.