Get ready to experience a dessert that's about to revolutionize your baking game! This Chocolate Malt Cake isn't just another chocolate cake – it's a decadent journey of rich, nostalgic flavors that will transport you to dessert heaven. Imagine a moist, deeply chocolatey cake infused with the classic malted milk flavor that takes you back to childhood soda fountain memories, but elevated to gourmet heights. Whether you're a serious chocolate enthusiast or a casual dessert lover, this cake promises to be the showstopper at any gathering, delivering an irresistible combination of intense chocolate and smooth malt that will have everyone begging for the recipe.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 cup milk
- 1/2 cup malt powder
- 1 cup butter (softened)
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and malt powder. This ensures a smooth, lump-free dry mixture and helps distribute ingredients evenly.
- In a separate large bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- For the icing, prepare a chocolate malt buttercream by combining softened butter, powdered sugar, cocoa powder, and additional malt powder. Beat until smooth and creamy.
- Once cakes are completely cool, place one layer on a serving plate and spread a layer of frosting. Top with the second cake layer and cover the entire cake with remaining frosting.
- Optional: Garnish with chocolate shavings or malted milk balls for additional decoration and flavor.
- Refrigerate for at least 30 minutes before serving to allow frosting to set. Bring to room temperature for best flavor and texture.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Fresh Ingredients: Check the expiration dates on your baking powder and cocoa powder to ensure maximum flavor and rising power.
- Proper Pan Preparation: Grease and flour your pans thoroughly, or use parchment paper for guaranteed easy cake release.
- Oven Temperature Accuracy: Use an oven thermometer to confirm your oven is precisely at 350°F for even baking.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Malt Powder Tip: For an extra intense malt flavor, you can slightly increase the malt powder quantity, but be careful not to overpower the chocolate.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 78g
Protein: 9g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 160mg
