CHOCOLATE CAKE WITH MALTED CHOCOLATE BUTTERCREAM
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.
CHOCOLATE MALTED CAKE
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
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!
CHOCOLATE MALTED CAKE
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
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.
MALTED CHOCOLATE & STOUT LAYER CAKE
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
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.
MALTED-MILK CHOCOLATE CAKE
From Cooking Light! In this recipe, the frosting is made first, then part is reserved to ice the cake and the rest is used in the batter. To melt chocolate, place it in a small bowl or custard cup; microwave at HIGH 1 1/2 minutes or until soft, stirring until melted. The original recipe uses 2 (9-inch) round cake pans but I used 1 (9 X 13 inch)pan.
Provided by Sooz Cooks
Categories Dessert
Time 3h20m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Or use 1 (9 x 13) pan - spray bottom and sides with cooking spray and dust with 1 tablespoon flour.
- Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1-3/4 cups chocolate mixture for frosting; cover and chill 2 hours.
- Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
- In a separate bowl, combine 1 3/4 cups flour (lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife, then add to bowl), malted-milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
- Pour batter into prepared pan(s). Sharply tap pan(s) once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake (for 9 X 13 pan spread frosting on top of cake) sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 316.9, Fat 10.9, SaturatedFat 5.1, Cholesterol 45.9, Sodium 198, Carbohydrate 51.8, Fiber 1.1, Sugar 38, Protein 5.3
More about "cooks country chocolate malted cake recipes"
THE MOST DELICIOUS CHOCOLATE MALT CAKE | CAKE BY COURTNEY
From cakebycourtney.com
Reviews 20Estimated Reading Time 7 mins
CHOCOLATE MALTED CAKE - COOK'S COUNTRY
From cookscountry.com
5/5 (1)Category Desserts or Baked Goods, CakesServings 12
CHOCOLATE MALT CAKE RECIPE | RECIPELAND
From recipeland.com
CHOCOLATE MALTED MILK CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE MALT CUPCAKES WITH MALTED BUTTERCREAM RECIPE
From cooksrecipes.com
CHOCOLATE MALT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHOCOLATE MALTED CAKE | COOK'S COUNTRY - MASTERCOOK
From mastercook.com
CHOCOLATE MALTED CAKE | COOK'S COUNTRY
From cookscountry.com
MALTED-MILK CHOCOLATE CAKE RECIPE | BARBARA BAKES
From barbarabakes.com
CHOCOLATE MALT LAYER CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE LAYER CAKE WITH CHOCOLATE FROSTING | COOK'S …
From cookscountry.com
CHOCOLATE MALTED CAKE WITH BUTTERMILK, ESPRESSO POWDER …
From more.ctv.ca
CHOCOLATE MALT CAKE WITH CHOCOLATE MALT ICING - FAVORITE …
From favfamilyrecipes.com
MALTED CHOCOLATE CAKE RECIPE • COOKING | ADD A PINCH | CHOCOLATE …
From pinterest.com
MALTED CHOCOLATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
BEST VEGAN CHOC CAKE WITH MALTED MILK CHOCOLATE FROSTING RECIPE
From recipeshappy.com
CHOCOLATE MALTED CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
MALTED MILK BALL CHOCOLATE CAKE RECIPE: OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
WHOPPER CAKE (MALTED MILK BALL CAKE) - THE COUNTRY COOK
From thecountrycook.net
MALTED CHOCOLATE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE CAKE 101 | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
CHOCOLATE CAKE WITH CHOCOLATE MALT FROSTING (AKA THE ULTIMATE …
From chaiandchurros.com
CHOCOLATE MALTED CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MALT CHOCOLATE CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE MALT CAKE - RECIPE | COOKS.COM
From cooks.com
MALTED MILK CHOCOLATE NO-CHURN ICE CREAM - COOK'S COUNTRY
From cookscountry.com
CHOCOLATE MALT - RECIPES | COOKS.COM
From cooks.com
MALTED CHOCOLATE CAKE RECIPE - ADD A PINCH
From addapinch.com
EASY HOMEMADE CHOCOLATE CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
CHOCOLATE MALT CAKE RECIPE | COOKING WITH ALISON
From cookingwithalison.com
THE BEST CHOCOLATE MALTESER CAKE - KERRY COOKS
From kerrycooks.com
CHOCOLATE MALT CAKE - RECIPES | COOKS.COM
From cooks.com
CHRISTINA TOSI CHOCOLATE MALT CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MALTED CHOCOLATE LAYER CAKE - COOKSTR.COM
From cookstr.com
CHOCOLATE MARSHMELLOW ICING - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE MALT CAKE - WIDE OPEN EATS
From wideopeneats.com
CHOCOLATE MALTED CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHOCOLATE MALT LAYER CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHOCOLATE MALT CAKE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love