MALTED MILK CHOCOLATE CAKE
This decadent Chocolate Malt Cake captures classic malted chocolate flavors in a show-stopping two-layered cake perfect for Easter dessert. In this recipe, the frosting is made first, then part of the frosting is reserved to ice the cake and the remainder is used to make the cake batter.
Provided by Barbara Bakes LLC
Categories Cakes
Time 2h40m
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 parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
- Prepare Frosting: In a large mixing bowl, combine cream cheese, 3 tablespoons butter, and vanilla; beat at medium-high speed for two minutes.
- Gradually add powdered sugar, beating at low speed until smooth.
- Gradually add hot water; beat until smooth.
- Add melted chocolate; beat just until smooth.
- Reserve 2 3/4 cups (900 grams) chocolate mixture for frosting; cover and chill 2 hours.
- Prepare Cake Batter: Add 5 tablespoons butter to remaining chocolate frosting 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 small mixing bowl, combine 1 3/4 cups flour, malted milk powder, baking powder, and salt, stirring well with a whisk.
- With the mixer on low speed, add the one-third of the flour mixture to the chocolate egg mixture, then add 1/3 cup of milk, add half of the remaining flour mixture and the remaining 1/3 cup of milk, then add the remaining flour mixture.
- Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
- 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 wire rack.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake.
- Shave your chocolate for the nest, arrange in the center of cake leaving an indentation in center for the Whopper Robin Eggs. Place eggs in the center. (Alternatively, sprinkle the top of cake with chopped malted-milk balls.)
- Chill 1 hour. Store cake loosely covered in refrigerator.
CHOCOLATE LAYER CAKE)COOK'S COUNTRY)
For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. "Blooming" the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
Provided by Coppercloud
Categories Dessert
Time 35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
- Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
- Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.
- Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
Nutrition Facts : Calories 509.1, Fat 27.4, SaturatedFat 16.4, Cholesterol 115.4, Sodium 310.5, Carbohydrate 66.4, Fiber 4.8, Sugar 41, Protein 8.2
CHOCOLATE OATMEAL COOKIES(COOK'S COUNTRY)
Make and share this Chocolate Oatmeal Cookies(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 29m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
- 2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
- 3. Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 5 days.).
Nutrition Facts : Calories 206.1, Fat 11.8, SaturatedFat 5.4, Cholesterol 21.3, Sodium 96.2, Carbohydrate 24.2, Fiber 1.7, Sugar 14.8, Protein 2.6
CHOCOLATE POUND CAKE(COOK'S COUNTRY)
favorite loaf pan (Williams-Sonoma Goldtouch Nonstick) is slightly smaller than a standard 9 by 5-inch pan. If you're using a standard pan, begin to check the cake for doneness after 55 minutes. Cooking time includes cooling time.
Provided by Coppercloud
Categories Dessert
Time 3h30m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 8½ by 4½-inch loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool 5 minutes.
- 2. Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Give batter final stir by hand (it may look curdled).
- 3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool for 2 hours. Serve.
Nutrition Facts : Calories 487.4, Fat 29.4, SaturatedFat 17.6, Cholesterol 178.9, Sodium 348.4, Carbohydrate 52.9, Fiber 3.3, Sugar 35.7, Protein 7.9
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- 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 and salt.
- In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
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