Versatile Maltesers Chocolate Cake - Harry Potter Theme, for a Birthday or Many Other Celebrations!
  • 1½ cups (12 oz) sugar
  • 1¼ sticks (5 oz) butter
  • 2 large eggs
  • 1⅔ cup (7.5 oz) flour
  • 1¼ cups (10 oz) buttermilk
  • ¼ cup of strong coffee
  • 1½ tsp baking soda
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 tsp instant coffee granules
  • ⅔ cup (2 oz) good quality unsweetened cocoa powder
  • Maltesers, to decorate (I used over 100 balls for this cake, a good portion of a tub)
Chocolate Buttercream
  • ⅓ cup (2.5 oz) butter, at room temperature
  • 1 lb confectioner’s sugar
  • ½ cup (1.5 oz) good quality unsweetened cocoa powder (I use Barry)
  • few tablespoonfuls of milk to make a piping consistency
  • ½ tsp vanilla
  1. Preheat oven to 350º F (175º C)
  2. Prepare cake tins by rubbing with a little butter (don't put too much, but make sure it's completely greased) and dust with flour. You can also line the bottom with parchment paper.
  3. In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, about 6 or 7 minutes, clearing sides and bottom of bowl with spatula every few minutes.
  4. Reduce speed to low and add eggs, buttermilk, coffee and vanilla.
  5. Then add baking soda, flour, salt, cocoa and coffee powder, beating until well mixed, constantly scraping sides of bowl with spatula. Increase speed to high and beat 2 minutes, scraping bowl once or twice more.
  6. Divide the batter between the the prepared pans. I baked the 4" and 6" cakes first as they will bake more quickly than the 8" and I didn't want that one to fall. Bake the smaller two for about 12 to 15 mins, gently open the door after you start to smell the aroma of the cake to check them. Use a thin skewer or cake tester to check the center; it should come out dry. Then bake the 8" for about 18 to 20 minutes.
  1. While the cake is baking, make the frosting by beating all the ingredients together, except for the milk; add it a little at a time.
  2. Allow to cool slightly then remove from pan and place on rack to cool completely. Cut the top of each cake so that they are level and all the same height.
  1. Place the 8" cake on a serving plate or stand and frost the top and sides, roughly. The frosting won't be seen, so it doesn't have to be smooth or perfect. Position the 6" cake in the center of the bottom cake. Frost the top and sides. Place the 4" cake in the center of the 6" cake, and frost completely.
  2. Before the frosting dries, begin placing Maltesers on the cake. I started at the top of the cake, and just placed one in the middle and added them around until it covered the top (19 balls covers it).
  3. Place one row of Maltesers around the top of the 6" and 8" layers, and two rows at the very bottom. Then just fill in the bare spots with frosting piped with star tip (or really any tip you'd like to use). You don't have to copy exactly what I've done as you can use your own creativity and decorate it your way. Just remember to keep the extra decorations down to a minimum. That's it!
Recipe by Christina's Cucina at