Chocolate Malt Cake

Chocolate Malt Cake is a decadent dessert that combines the rich, deep flavor of chocolate with the nostalgic, malty sweetness of malted milk powder. This cake is a showstopper, with layers of moist, tender chocolate cake and a creamy, velvety malted buttercream that delivers an irresistible contrast of textures and flavors. The malt powder adds a unique depth to the chocolate, enhancing its sweetness while introducing a subtle, toasty flavor reminiscent of childhood milkshakes. Topped with a drizzle of chocolate ganache and a sprinkle of crushed malted milk balls, this cake is the perfect treat for chocolate lovers, and a fantastic way to celebrate birthdays, holidays, or any special occasion.

Ingredients:

For the Chocolate Cake:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup malted milk powder
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup boiling water (or hot coffee, for a richer flavor)

For the Malted Buttercream Frosting:

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 cup malted milk powder
• 1 teaspoon vanilla extract
• 2-4 tablespoons whole milk or heavy cream
• Pinch of salt

For the Chocolate Ganache:

• 4 oz semisweet or bittersweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter

For Garnish (optional):

• Crushed malted milk balls or malted milk powder

Instructions:

1. Prepare the Chocolate Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and malted milk powder until well combined.
   • In a separate large bowl, beat the eggs, milk, oil, and vanilla extract together until smooth.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick at this point.
   • Carefully pour in the boiling water (or hot coffee) and stir until the batter is smooth. It will be thin, but that’s perfectly fine—it makes for a moist cake.
   • Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
2. Make the Malted Buttercream Frosting:
   • In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
   • Gradually add the powdered sugar and malted milk powder, beating until light and fluffy.
   • Add the vanilla extract and a pinch of salt, then mix in the milk or heavy cream, one tablespoon at a time, until you reach your desired frosting consistency. It should be spreadable but still thick enough to hold its shape.
   • Beat for an additional 2-3 minutes until the frosting is light and fluffy.
3. Make the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and add the chopped chocolate and butter.
   • Stir until the chocolate is fully melted and the ganache is smooth and glossy. Let it cool for about 10 minutes before drizzling over the cake.
4. Assemble the Cake:
   • Once the cakes have completely cooled, place one layer on a serving plate or cake stand.
   • Spread a generous amount of malted buttercream over the top of the first cake layer.
   • Place the second cake layer on top and press gently to set. Frost the top and sides of the entire cake with the remaining malted buttercream.
   • Drizzle the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful, glossy finish.
5. Garnish and Serve:
   • If desired, garnish the top of the cake with crushed malted milk balls or a dusting of malted milk powder for an extra touch of flavor and decoration.
   • Slice and serve. The cake is best enjoyed at room temperature but can be stored in an airtight container at room temperature for up to 3 days.