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Malteser and Kit-Kat Chocolate Cake Recipe
When I asked my other half which cake he would like for his birthday, he initially said 'Chocolate with that coconut milk frosting you make' (his favourite), but a quick look on Pinterest at cakes and this quickly grew into what you see above...A chocolate cake with coconut milk chocolate frosting, Maltesers and Kit-Kats.
It may look sickly but it is surprisingly light thanks to using the creamy coconut milk instead of say a buttercream icing to stick the chocolate to the cake.
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- 1 can coconut milk, DO NOT SHAKE! separated
- 2 tblspn (or to taste) honey
- 50g (2oz) cocoa, half for the cake and half for the frosting
- 75g (3oz) self raising flour
- 100g (4oz) caster sugar
- 100g (4oz) butter, (olive oil spread makes a lighter cake)
- 2 eggs
- 24 sticks (approx)= 12x2 finger or 6x4 finger bars kit-kats, separated and cut in half
- 1 large bag (approx 100-150g) maltesers
- 1 tsp baking powder
Coconut Milk Chocolate Frosting
- Open the coconut milk, taking care not to shake the tin...it should be already separated but if not leave open overnight in the fridge.
- Scoop the thick white top off the milk into a bowl and discard the leftover water (I use the water in a bath- it's a great moisturiser!)
- Add honey and half the cocoa to the bowl and mix thoroughly.
- Add more cocoa or honey to taste.
- Put in the fridge.
Chocolate Cake Method
- Line a regular (not large) cake tin with baking paper and preheat the oven to 200C/ 400F/ Gas mark 6
- In a bowl add eggs, butter, caster sugar, self-raising flour, baking powder and remaining cocoa.
- Stir thoroughly until smooth (I like to use a slight whipping action to get more air into the mix)
- Transfer mix to tin and bake in the middle of the oven for 30 minutes or until cooked (see tip)
- Cool on a wire rack
- Once the cake has cooled, cut it into two layers, and use about one third of the coconut frosting to sandwich the layers together
- Cover the cake evenly with the remaining frosting
- Cover the top of the cake in Maltesers- bear in mind how the cake will be cut and try to leave a 'path'
- If you haven't already, separate the Kit-Kats into individual fingers and cut in half
- Place Kit-kat fingers around the cake and any remaining sticking into any gaps in the top of the cake
One Last Tip
This cake is best kept in the fridge. The coconut milk frosting will firm up, holding the chocolate to the cake better and don't worry about the cake going dry, the frosting will keep it lovely and moist.
I hope you enjoy the cake! If you get stuck or have tried it, please leave a comment below I'd love to know what you think of it.