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October 29, 2015

The BBC Good Food Show Scotland hits Glasgow’s SECC this November. Join some of Britain’s most popular chefs including Mary Berry, Paul Hollywood, Michael Roux Jr. and James Martin who will be educating and entertaining throughout the weekend.

Browse through 100s of culinary exhibitors joining the BBC Good Food Show Scotland this year; discover new brands, learn some genius tips and of course get the chance to taste their delicious produce for yourself.

Plus, head over to our Facebook page to be in with the chance to winning two tickets.

Malted Chocolate Cake

Mary Berry - malted chocolate cake
Mary Berry – malted chocolate cake Photography by Georgia Glynn Smith

Especially for 5pmers, we’ve got a top recipe from Mary Berry’s book ‘Mary Berry’s Absolute Favourites’.



The filling will remain soft and ready to use in a bowl covered with cling film for 2–3 days. The finished cake can be kept in an airtight container for up to a day.


Freeze the cake and icing separately, then defrost at room temperature and assemble when ready to serve.

  • 30g (1oz) malted chocolate drink powder
  • 30g (1oz) cocoa powder
  • 225g (8oz) butter, softened, plus extra for greasing
  • 225g (8oz) caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 eggs


  • 3 tbsp malted chocolate drink powder
  • 1½ tbsp hot milk
  • 125g (4½oz) butter, softened
  • 250g (9oz) icing sugar, plus extra for dusting
  • 50g (2oz) dark chocolate (at least
  • 50 per cent cocoa solids), melted
  • 1 tbsp boiling water
  • about 20 Maltesers, to decorate


  1. You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper.
  2. Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
  3. Divide evenly between the prepared tins and bake in the oven for 20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
  4. To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to give a gloss to the icing.
  5. Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.

You can visit the show at Glasgow’s SECC from Friday 6th – Sunday 8th November. Doors will be open from 10am – 6pm on Friday and Saturday and from 10am – 5:30pm on Sunday – get tickets here.