Chocolate Malted Cake Recipes

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MALTED CHOCOLATE CAKE



Malted Chocolate Cake image

Provided by Julia Frey of Vikalinka

Time 1h55m

Number Of Ingredients 21

1 3/4 cups/220 g flour
3/4 cup/90 g cocoa
2 cups/400 g granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs (large)
1 cup/ 250 ml whole milk
1/2 cup/ 125 ml vegetable oil
2 tsp vanilla
2 1/4 cups 510 g unsalted butter, room temperature
4 cups 500 g confectioners' sugar
1/2 cup chocolate Ovaltine or malted milk powder of your choice
1/3 cup 80 ml double cream/whipping cream
2 teaspoons pure vanilla extract
Pinch of salt
1/4 cup 60 ml creme fraiche or sour cream
9 ounces 265 g good quality milk chocolate
2 chocolate bunnies
lemon thyme leaves
bunting

Steps:

  • Preheat your oven to 350 F/180 C, butter and line 3 8"/20cm cake pans with parchment paper.
  • Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated.
  • Divide evenly among 3 pans and bake in the preheated oven for 25 minutes until a toothpick comes out clean. I baked 2 layers together and then the third one later.
  • Cool in the pans for 10 minutes, then remove cakes from the pans and cool completely on a wire rack.
  • Combine all ingredients except melted chocolate in a food processor and pulse until well combined. Take the lid off and check to make sure the ingredients on the bottom are well incorporated, use a spatula to mix them in if necessary.
  • Add melted chocolate and pulse a few more times until the frosting is creamy and spreadable.
  • Use immediately to fill the layers and cover the cake.
  • Decorate with a sprinkling of lemon thyme leaves for the "grass" and "ivy" on a side and place chocolate bunnies on top.

CHOCOLATE CAKE WITH MALTED CHOCOLATE BUTTERCREAM



Chocolate Cake with Malted Chocolate Buttercream image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 servings

Number Of Ingredients 19

Cooking spray, for the pans
2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine salt
1 cup hot coffee
1/3 cup chopped semisweet chocolate
1 cup buttermilk
1 teaspoon vanilla extract
2/3 cup canola oil
3 large eggs plus 1 egg yolk
1 3/4 cups granulated sugar
1 cup chocolate-covered malted milk balls, plus more for garnish
1 cup unsalted butter, at room temperature
4 cups confectioners' sugar
1/2 cup malted milk powder
2 teaspoons vanilla extract
1 teaspoon fine salt

Steps:

  • For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper rounds.
  • Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.
  • In a small bowl, combine the hot coffee and semisweet chocolate. Allow the coffee to melt the chocolate, then cool the mixture to warm, not hot. Stir to blend the chocolate into the coffee. Add the buttermilk and vanilla and stir again. Set aside.
  • Whisk together the oil, eggs and egg yolk in the bowl of a stand mixer on medium high, about 1 minute. Reduce the speed to low and add the coffee mixture. Gradually add the flour mixture and mix on low until well blended, about 1 minute. Give the batter a 20-second burst on medium-high speed.
  • Divide the batter evenly among the prepared pans and bake on the center rack until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Allow to cool for about 30 minutes in the pans, then remove from the pans and cool completely on a wire rack. Carefully double-wrap the cooled cakes in plastic wrap and refrigerate 2 to 3 hours or until you are ready to decorate.
  • For the buttercream: Place the malted milk balls in a resealable bag and seal. Break the candies into small chunks with the back of a spoon and set aside.
  • Beat the butter in the bowl of a stand mixer on medium speed until nice and smooth, about 1 minute. On low speed, gradually add the confectioners' sugar until fully incorporated. Add the malted milk powder, vanilla and salt. Beat on medium speed until well combined, 2 minutes. (For a firmer buttercream, add a little more confectioners' sugar. For a softer buttercream, add a little water a tablespoon at a time until it reaches the desired consistency.) In a small bowl, mix a quarter of the buttercream with the crushed malted milk balls. Store in airtight containers until ready to use.
  • To assemble the cake: Remove the plastic wrap from the cakes. Using a long serrated knife, carefully cut off the domed sections of each layer of cake. (Discard the scraps or give to eager family and friends.) Place one layer of the cake on a plate or disposable cardboard cake circle. Using a medium-size offset spatula, spread about a 1/2-inch layer of the buttercream with candy pieces onto the top of the cake layer, leaving about half an inch of space between the buttercream and the edge of the cake. Carefully place the other layer on top of the one with the candy buttercream. Using the plain buttercream (without candy pieces), spread a thin layer of buttercream all the way around the entire cake. Chill the cake for about 30 minutes. This will act as a crumb coat and lock in all of the loose crumbs before adding the final layer of icing. Remove the cake from the refrigerator and, using your spatula, spread another layer of buttercream on the sides and top of the cake. Crush additional malted milk candies and sprinkle on top of the cake.

MALTED CHOCOLATE CAKE RECIPE



Malted Chocolate Cake Recipe image

This Malted Chocolate Cake makes a "whopper" chocolate cake recipe perfect for celebrating all sort of occasions - or just because!

Provided by Robyn Stone | Add a Pinch

Categories     Dessert

Time 45m

Number Of Ingredients 20

1 3/4 cups all-purpose flour
1/4 cup malted milk powder
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
1/2 cup vegetable or canola oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1½ cups butter (, softened)
1 cup unsweetened cocoa
1/4 cup malted milk powder
4 1/2 cups confectioner's sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

Steps:

  • Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Nutrition Facts : Calories 330 kcal, Carbohydrate 53 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 48 mg, Sodium 292 mg, Fiber 2 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving

MALTED CHOCOLATE PUDDING CAKE



Malted Chocolate Pudding Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

Nonstick cooking spray
2/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour
3/4 cup packed light brown sugar
1/4 cup Dutch processed cocoa powder, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup chocolate malt powder, such as Ovaltine
1/2 cup low-fat (1 percent) milk
1 large egg white
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 1/2 cups boiling water
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
  • Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
  • Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.

Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams

CHOCOLATE MALT CAKE



Chocolate Malt Cake image

Looking for a chocolate dessert using Betty Crocker™ Super Moist™ milk chocolate cake mix? Then check out this delicious cake topped with malted milk balls.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
3/4 cup chocolate malted milk powder
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
3/4 cup chocolate malted milk powder
1 teaspoon vanilla
1 cup chocolate-covered malted milk balls, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
  • In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g

MALTED CHOCOLATE CAKE



Malted Chocolate Cake image

Provided by Briana Holt

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9x5" loaf

Number Of Ingredients 23

Cake:
Nonstick vegetable oil spray
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 large egg yolk
1 1/2 cups plus 2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup coffee, cooled, divided
2 tablespoons light brown sugar
Glaze:
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/4 cup malted milk powder
1/4 teaspoon kosher salt
Chocolate pearls; coarsely chopped malt balls (for serving; optional)

Steps:

  • Cake:
  • Preheat oven to 350°F. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.
  • Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix).
  • Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60-70 minutes.
  • Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.
  • Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.
  • Glaze:
  • Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.
  • Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.
  • Do ahead:
  • Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.

CHOCOLATE-MALT CAKE



Chocolate-Malt Cake image

Provided by Christina Tosi

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     High Fiber     Birthday     Marshmallow     Bon Appétit     Small Plates

Yield Makes 10 servings

Number Of Ingredients 34

Chocolate-malt crumbs:
2/3 cup Milk Crumbs
6 tablespoons Ovaltine Chocolate Malt Mix
1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Malt-fudge sauce:
1 1/3 cups Ovaltine Chocolate Malt Mix
4 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 teaspoon mild-flavored (light) molasses
Pinch of coarse kosher salt
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup sugar
Cake:
Nonstick vegetable oil spray
2 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups sugar
3 tablespoons light corn syrup
3 large eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup whole milk
3 tablespoons Ovaltine Classic Malt Mix
2 cups mini marshmallows
Special equipment:
Stand mixer with paddle attachment
3 8-inch cake pans with 1 1/2-inch sides
8-inch springform pan
Kitchen torch

Steps:

  • For chocolate-malt crumbs:
  • Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
  • For malt-fudge sauce:
  • Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD: Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
  • For cake:
  • Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
  • Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
  • Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
  • Cut cake into wedges and serve.

MALTED CHOCOLATE DRIP CAKE



Malted chocolate drip cake image

This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centrepiece for a big occasion

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 3h

Number Of Ingredients 28

200g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
3 large eggs
225g plain flour
25g powdered malt drink
2 tsp baking powder
100g natural yogurt
2 tsp vanilla extract
175g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
3 large eggs
225g plain flour
25g cocoa powder
2 tsp baking powder
50g natural yogurt
100g dark chocolate, melted and cooled a little
butter or flavourless oil, for greasing
200g golden caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
37g pack Maltesers
250g pack slightly salted butter , softened
750g icing sugar
3 tbsp powdered malt drink
1 tsp vanilla extract
280g tub full-fat cream cheese
100g dark chocolate, finely chopped
75ml double cream

Steps:

  • First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
  • Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don't worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
  • Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don't stir. When you're happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
  • Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined - don't overmix or the icing may become runny.
  • You're now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
  • Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
  • Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
  • When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
  • Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE MALTED CAKE



Chocolate Malted Cake image

My friend Bob, his cousin Dee Dee, shared this (according to Bob) to-die-for cake on his recent visit to the Palm Coast of Florida.

Provided by Lalaloob

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 ounce) package devil's food cake mix
1 cup chocolate malt powder (Ovaltine)
3 eggs
1/2 cup oil
1 cup mini chocolate chip
1/3 cup milk
1 cup chocolate malt powder
1 cup softened unsalted butter
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Coat 2 cake pans with cooking spray.
  • On low speed mix ingredients except chips.
  • On medium speed beat until fluffy.
  • Add 1/2 cup chips.
  • Divide batter into pans and sprinkle with remaining chips.
  • Bake 40 minutes.
  • Cool 10 minutes and then remove from pans and cool completely.
  • FROSTING:.
  • Heat milk and stir in malt powder. Cool completely.
  • On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
  • Frost cakes.

CHOCOLATE MALTED CAKE



Chocolate Malted Cake image

This is a double layer chocolate cake. If you can find malt powder that will give a strong malt flavor, but i don't think they have it anymore. So go ahead and use malted milk powder.

Provided by valgal123

Categories     Dessert

Time 1h25m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 21

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 cup instant malted milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
5 ounces unsweetened chocolate
1 cup butter
1 egg
3 cups confectioners' sugar
2 tablespoons instant malted milk powder
1 teaspoon vanilla
1 1/2 tablespoons milk
1 pinch salt
12 malted milk balls

Steps:

  • CAKE: preheat oven to 350°F.
  • Cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides.
  • Combine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a large bowl.
  • Place the eggs in another large bowl and beat well. Add the milk, oil, and vanilla to the eggs and stir until combined.
  • Slowly add the boiling water and mix well.
  • Add the wet ingredients to the flour mixture and stir until smooth.
  • Pour half of the batter into each of the prepared pans and bake for 40 minutes or until the cake springs back when gently pressed in the center.
  • Remove the cakes from the pans, remove the parchment paper and place on wire reacks to cool.
  • FROSTING:.
  • Place the chocolate in a small microwave safe bowl and microwave on high heat for 1 minute, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is comletely melted. Be careful not to let the chocolate start to bubble or it will burn and get gritty.
  • Place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes or until fluffy. Add the confectioner sugar, malted milk powder and melted chocolate and mix for 1 minute or until even in color. Add the vanilla, milk and salt and mix for 2 minutes or until fluffy.
  • To Assemble Cake:.
  • Place 1 of the cooled cakes upside down on a serving platter and cover the top and sides with half of the frosting. Place the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. Arrange the malted milk balls around the outside edge of the cake.
  • AND YOUR DONE, TIME TO EAT!

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2016-03-24 Make the Cake: Preheat oven to 350 degrees F. Grease two 8-inch round cake pans, line the bottoms with parchment, grease the parchment, and dust with flour. In a medium bowl, sift together the flour, malted milk powder, …
From browneyedbaker.com


CHOCOLATE MALT CAKE WITH CHOCOLATE MALT ICING - FAVORITE …
chocolate-malt-cake-with-chocolate-malt-icing-favorite image
2017-07-27 Instructions. Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder …
From favfamilyrecipes.com


MARY BERRY'S MALTED CHOCOLATE CAKE - THE HAPPY FOODIE
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Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper. Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix …
From thehappyfoodie.co.uk


MARY BERRY’S MALTED CHOCOLATE CAKE - GREAT BRITISH FOOD
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Method. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 2x20cm round sandwich tins with butter and line the bases with baking paper. Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour …
From greatbritishfoodawards.com


MALTED CHOCOLATE CAKE RECIPE | BON APPéTIT
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2015-04-21 Step 1. Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt ...
From bonappetit.com


CHOCOLATE MALT CAKE - WIDE OPEN EATS
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Preheat your oven to 350ºF and spray a 13x9-inch pan with cooking spray. In a bowl stir together the chocolate cake mix and malted milk powder. Add in the water, vegetable oil, and eggs and mix with an electric mix for 2 minutes. Pour …
From wideopeneats.com


CHOCOLATE MALT CAKE RECIPE - MILK BAR
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STEP 1. Combine the butter, sugar, salt, and cocoa powder and ovaltine in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 5 to 7 minutes, until the mixture is smooth and fluffy. Scrape …
From milkbarstore.com


MALTED CHOCOLATE CAKE RECIPE TOPPED WITH MALTESERS
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Method. You will need two 20cm 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. Measure the malted chocolate drink powder and cocoa …
From deliciousmagazine.co.uk


CHOCOLATE MALTED CAKE | COOK'S COUNTRY
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WHY THIS RECIPE WORKS. Blooming the cocoa powder in boiling water and adding instant espresso powder to the batter produces deep chocolate flavor. Sour cream adds moisture and tang. Malted milk powder mixed into …
From cookscountry.com


OLD FASHIONED MALTED CHOCOLATE CAKE | RECIPES
2021-01-17 wire rack. 1. Heat oven to 350°F. Line two 9-inch round baking pans with foil, extending foil beyond pan edges. Grease and flour lined pans. 2. Combine butter, sugar, eggs …
From hersheyland.com
Servings 1
Total Time 2 hrs
Category Tags
  • Heat oven to 350°F. Line two 9-inch round baking pans with foil, extending foil beyond pan edges. Grease and flour lined pans.
  • Combine butter, sugar, eggs and vanilla in mixer bowl; beat on medium speed until well blended. Add syrup; blend thoroughly. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add 1/2 cup crushed malted milk balls. Divide batter evenly into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle 1/4 cup crushed malted milk balls over surface of each cake layer. Cool completely. Lift cake layers from pans; peel away foil.
  • Prepare One-Bowl Buttercream Frosting. Frost cake; sprinkle remaining 1/2 cup crushed malted milk balls over surface. Drizzle Milk Chocolate Drizzle over top.


CHOCOLATE MALT CAKE RECIPE - MILK BAR
Chocolate Malt Cake Recipe Tips for Making Chocolate Malt Cake Buckle up, we’re making Chocolate Malt Cake from scratch. This rich, fudgy, gooey layer cake is packed with malted …
From milkbarstore.com


CHOCOLATE MALTESER CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Heat the milk, butter and Horlicks powder in a saucepan until the butter melts, and it is hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot Horlicks mixture and …
From nigella.com


SALTED + MALTED CHOCOLATE BUNDT CAKE - WILD THISTLE KITCHEN
Preheat oven to 350 degrees F. Butter and flour a 10 - 12 cup bundt pan, or spray generously with baking spray. Set aside. In a large glass mixing bowl, melt butter in microwave. Add cocoa …
From wildthistlekitchen.com


YELLOW CAKE WITH MALTED CHOCOLATE BUTTERCREAM | SOUTHERN LIVING
Directions. Step 1. Preheat oven to 350°F. Prepare yellow cake mix according to package directions. Divide batter evenly among 3 (6-inch) round cake pans coated with baking spray. …
From southernliving.com


TRIPLE MALT CHOCOLATE CAKE - GREATIST
2021-09-29 Instructions. Heat the oven to 325°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside. Combine the …
From greatist.com


CHOCOLATE MALT CAKE RECIPE
2003-12-23 The best delicious Chocolate Malt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Malt Cake recipe today! …
From bakerrecipes.com


BANANA SNACKING CAKE WITH CHOCOLATE MALTED CREAM CHEESE …
To make the frosting: In the bowl of a stand mixer fitted with the flat beater, beat the butter and cream cheese on medium-low speed until well combined. Beat in the vanilla and salt, then …
From kingarthurbaking.com


MALTED CHOCOLATE CAKE – ENDLESS RECIPES
Preheat oven to 350F; butter and line 3 round 8×8″ cake pans with parchment paper Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in large bowl until combined; in …
From endlessrecipesblog.com


CHOCOLATE MALTED CAKE - PLAIN.RECIPES
CAKE: preheat oven to 350°F. Cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides. Combine the …
From plain.recipes


CHOCOLATE MALT CAKE - GLORIOUS TREATS
2016-02-29 Heat oven to 350*F. Prepare cake pans by rubbing the sides of the pans with a little oil or butter and dusting with flour. Line bottoms of pans with parchment paper. In a large …
From glorioustreats.com


CHOCOLATE MALT CAKE – MY RECIPE REVIEWS
2021-01-20 Instructions. Preheat the oven to 325°. Grease or spray two 6-inch cake pans and line them with parchment paper. Dust the pans with cocoa powder. In a medium bowl, …
From myrecipereviews.com


MARY BERRY'S MALTED CHOCOLATE CAKE RECIPE - LOVEFOOD.COM
Preheat the oven to 180°C/350°F fan/gas mark 4 and grease the tins with butter and line the bases with baking paper. Measure the malted chocolate drink powder and cocoa powder into …
From lovefood.com


CHOCOLATE MALT CAKE WITH MALT FROSTING | MOIST CHOCOLATE CAKE …
2015-04-16 Mix on low for 30 seconds, and then turn the mixer up to medium-high and beat the frosting for 3 minutes, until paler in color and creamy, scraping the sides of the bowl as …
From cookiesandcups.com


THE MOST DELICIOUS CHOCOLATE MALT CAKE | CAKE BY COURTNEY
2021-01-20 Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium bowl, …
From cakebycourtney.com


EXTREME CHOCOLATE CAKE - CHOCOLATE MALT CAKE - RECIPE
For the Cake: Nonstick vegetable oil spray. 2 ounces bittersweet chocolate (70% to 72% cacao), chopped. 1¾ cups all purpose flour. ¾ cup unsweetened cocoa powder. 2 teaspoons baking …
From theansweriscake.com


CHOCOLATE-MALTED SHEET CAKE | BETTER HOMES & GARDENS
Step 1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a very large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside. …
From bhg.com


BUTTERMILK BIRTHDAY CAKE WITH MALTED CHOCOLATE FROSTING
Preheat the oven to 350° F. Spray the bottoms of three 8-inch round cake pans and line with parchment rounds. Set aside. In a large measuring cup with a spout, lightly whisk the eggs, …
From sweetapolita.com


MALTED-MILK CHOCOLATE CAKE RECIPE | BARBARA BAKES
2020-04-04 Bake at 350° for 25 minutes or until the top bounces back when lightly pressed. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on …
From barbarabakes.com


CHOCOLATE MALTED MILKSHAKE CAKE - 4 SONS 'R' US
2017-07-26 To Make The Cake. In the bowl of a stand mixer, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix them just until evenly combined. In a small bowl, whisk …
From 4sonrus.com


CHOCOLATE MALTED CAKE RECIPE - BAKERRECIPES.COM
2003-01-11 The best delicious Chocolate Malted Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Malted Cake recipe …
From bakerrecipes.com


DARK CHOCOLATE MALT SNACK CAKE - SLOANE'S TABLE
2021-04-07 Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper. In a medium bowl, combine the cocoa powders, chocolate, and hot coffee together. If …
From atsloanestable.com


MALTED CHOCOLATE BUNDT CAKE - EMILY LAURAE
2022-02-06 Prep: Preheat your oven to 350°F. Grease your bundt pan very well, making sure to hit all the corners, nooks and crannies. Combine all your dry ingredients – flour, malted milk …
From emilylaurae.com


MALTED BELGIAN CHOCOLATE CUPCAKES WITH TOASTED MARSHMALLOW …
Sep 20, 2018 - Malted Belgian Chocolate Cupcakes ~ moist malt chocolate cupcakes with malted milk chocolate Belgian buttercream frosting and a toasted marshmallow filling. …
From pinterest.ca


MALTED-MILK CHOCOLATE CAKE RECIPE | MYRECIPES
Coat wax paper with cooking spray; dust with 1 tablespoon flour. Step 3. Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually …
From myrecipes.com


WORLDCHOCOLATEDIRECTORY.ORG
Caramilk chocolate lovers could soon be in for a real treat, with Milkybar Gold rumoured to be hitting shelves soon.
From worldchocolatedirectory.org


THE CHOCOLATE MALT | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9" round cake pans. To make the cake: In a large mixing bowl, whisk together the dry …
From kingarthurbaking.com


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