Chocolate Malt Cake -

Chocolate Malt Cake is the perfect treat for chocolate lovers and those who revel in the unique flavor of malt. Combining rich cocoa with the delectable essence of malted milk powder makes for a cake that is not only moist and fudgy but also incredibly satisfying. Whether it’s for a birthday, celebration, or simply to indulge your sweet tooth, this recipe will surely impress!

Why You Will Love This Recipe

This Chocolate Malt Cake is more than just a dessert; it is an experience. The layers of rich chocolate cake paired with creamy chocolate malt frosting create a delightful contrast in flavor and texture. The malted milk powder gives the cake a nostalgic, creamy undertone reminiscent of classic malted milkshakes. Plus, the cake is easy to make and can be customized with different toppings. Your friends and family will be asking for seconds!

Pro Tips for Making Chocolate Malt Cake

Success in baking this delicious cake lies in following these tips:

Measure Accurately: Use a kitchen scale for the best accuracy. This ensures that the ingredients are precisely measured, leading to better results.
Room Temperature Ingredients: Make sure your butter, eggs, milk, and sour cream are at room temperature. This helps in achieving a smoother batter and better incorporation.
Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can result in a dense cake.
Cool Completely: Allow the cakes to cool fully before frosting. This prevents the frosting from melting and sliding off the layers.
Experiment with Layering: Feel free to add layers of your choice, like chocolate ganache or malted milk balls between the cakes for extra flavor.

Ingredients

This Chocolate Malt Cake is made with fine-quality ingredients that come together to create a delightful and moist cake.

Cake Ingredients

2 cups (315g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 teaspoons (8g) baking powder
1 teaspoon (5g) baking soda
½ teaspoon (2g) salt
2 cups (400g) granulated sugar
1 cup (227g) unsalted butter, softened
4 large eggs
1 cup (100g) malted milk powder
1 cup (360ml) whole milk
½ cup (120g) sour cream
2 teaspoons (10ml) vanilla extract

Chocolate Malt Frosting Ingredients

1 cup (340g) unsalted butter, softened
5 cups (600g) powdered sugar
½ cup (50g) unsweetened cocoa powder
¾ cup (75g) malted milk powder
6-8 tablespoons (90-120ml) heavy cream or milk
2 teaspoons (10ml) vanilla extract
A pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This will ensure easy removal of the cakes later on.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and malted milk powder. This blend of dry ingredients forms the backbone of your cake.

Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the batter, contributing to the cake’s light texture.

Step 4: Add the large eggs to the butter mixture one at a time, mixing thoroughly after each addition. Follow by mixing in the vanilla extract for added flavor.

Step 5: In a separate jug, whisk together the whole milk and sour cream until well combined. This mixture adds moisture and richness to the cake.

Step 6: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Step 7: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This gradual cooling prevents sogginess.

Step 9: Once cooled, use a serrated knife to slice each cake into two even layers, resulting in four layers of cake overall.

Step 10: For the frosting, beat the softened butter until creamy in a large bowl. Sift together the powdered sugar, cocoa powder, and malted milk powder, then gradually mix this into the butter until fluffy.

Step 11: Add the heavy cream, vanilla extract, and pinch of salt to the mixture. Beat until light and fluffy, adjusting the consistency with more cream if needed.

Step 12: Place one layer of cake on your serving plate. Spread a generous layer of frosting over the top and repeat this process with the remaining layers, frosting the top and sides of the cake once all layers are assembled.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture. However, reduce the flour amount slightly (about ¼ cup) as cake flour is lighter than all-purpose flour.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Simply store them wrapped tightly in plastic wrap at room temperature until you are ready to frost and serve.

How should I store the Chocolate Malt Cake?

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Can I freeze this cake?

Yes, you can freeze the unfrosted layers. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before frosting.

What can I use instead of malted milk powder?

If you don’t have malted milk powder, you can omit it or replace it with an equal amount of dry milk powder. The flavor will vary slightly but it will still taste great.

Conclusion

This Chocolate Malt Cake is a delightful treat that brings the rich flavors of chocolate and malt together in a beautifully layered dessert. With its moist texture and luscious frosting, it’s bound to be a hit at any gathering. Follow the steps and pro tips provided, and you’ll create a dessert that will have everyone raving for more. Enjoy!