Description
This chocolate malt cake is rich, moist, and packed with deep chocolate flavor, enhanced by the classic taste of malted milk powder. Topped with a creamy malted chocolate frosting, this cake is perfect for birthdays or any special occasion.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups buttermilk
- 1/2 cup hot coffee (or hot water)
- For the Frosting:
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup malted milk powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Stir in hot coffee until fully combined.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the Frosting:
- Beat butter until creamy.
- Add powdered sugar and malted milk powder, mixing until smooth.
- Stir in melted chocolate, heavy cream, and vanilla extract. Beat until light and fluffy.
- To Assemble:
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second layer and frost the entire cake.
- Garnish with crushed malted milk balls (optional).
Notes
- Use malted milk powder for the classic malt shop flavor.
- The hot coffee enhances the chocolate flavor but can be replaced with hot water.
- Store cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
- Details
Nutrition
- Calories: ~480 kcal
- Sugar: ~45g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~62g
- Fiber: ~3g
- Protein: ~6g
- Cholesterol: ~90mg
