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Malted Milk Chocolate Layer Cake

Well, the news is out folks!  I WROTE A BOOK! It’s a cookbook about all things PIE! I am finally able to announce it to the world as pre-orders start now! The book had 50 seasonal pie recipes. Some savory, some sweet. Some classic and of COURSE some unique. Crusts as well. I could not be more excited about this, and the book will be released Nov 19th! Just in time for Thanksgiving. So get your butter chilled and your pie plates down because it’s about time for PIE SEASON BABY! Click here link to pre-order a copy!

Now, I am no cake decorator by any means. In fact, cake is probably the pastry I like making the least. A lot of people assume that pastry chefs are good at cakes but there is really so much more to desserts than just cakes. I can make a darn great tasting cake, don’t get me wrong. But I don’t enjoy the pressures that come from making things like wedding cakes, or fondant covered cakes. THIS is my kinda cake.. a perfectly textured chocolate cake with just enough frosting to cover. Not too sweet, and balanced well with a little salt and the malt powder. This cake recipe is solid, so if you’re just looking for a good chocolate cake recipe, try this one for size. Malt powder can certainly be omitted if you prefer! I love whoppers so I’m all about the malt. I’ve garnished the top of the cake with chopped up malt balls, but feel free to use chocolate shavings or chopped nuts!

Malted Milk Chocolate Layer Cake

Yield 3 8” layers

Cake

Flour 2 ¼ cups

Baking powder 1 ½ tsp

Baking soda ½ tsp

Salt ½ tsp

Cocoa ¾ cup

Sugar 1 ¾ cup

Butter, soft  ½ cup

Oil 1/3 cup

Milk 1 cup

Water ½ cup

Eggs 4

Frosting

Butter, soft 1 lb.

Powdered sugar, sifted 1 ½ cups

Malt powder ½ cup

Vanilla 1 tsp

Salt ½ tsp

Milk chocolate, melted 2 cups

 

Directions:

Preheat oven to 350 degrees F. In a stand mixer, combine butter, oil and sugar and cream until pale and fluffy. Add eggs, one at a time until well combined.

In a separate bowl, mix cocoa, flour, baking soda, baking powder, and salt. Whisk to combine or sift. Alternately add dry and wet ingredients to mixing bowl. Mix until smooth.

Line 3 8” cake pans with parchment paper and spray the sides with non-stick baking spray. Divide the batter between cake pans and bake for 24 – 26 minutes.

Once baked, let the cakes cool at room temperature for 15 minutes, then invert onto some plastic wrap. Wrap cakes and chill in the refrigerator for about an hour until completely cool.

To make frosting, melt milk chocolate in a microwave safe bowl in 30 second increments until completely melted. Combine butter and powdered sugar in a mixing bowl fitted with a paddle attachment and beat until pale and fluffy. Add in malt powder, salt, and vanilla. Scrape down sides as needed and keep beating until smooth. Add melted milk chocolate last, scrap down sides and beat until smooth.

To build the cake, place a small dot of frosting on the plate. Unwrap and place cake on the frosting. Use a cookie scoop to scoop frosting onto the cake. Use an offset spatula to smooth on the layer evenly. Repeat with remaining 2 layers of cake. Add the rest of the frosting to a piping bag and pipe in frosting to fill in the sides. Smooth it out with the offset spatula. Style as desired, and top with malted chocolate candies! This cake can be made up to 3 days in advance.

Malted Milk Chocolate Cake

The best chocolate cake recipe with a malted milk chocolate frosting!
Servings: 15 people
Author: Saura Madani

Ingredients

Chocolate Cake

  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup cocoa powder
  • 1/2 cup butter, soft
  • 1 3/4 cup sugar
  • 1/3 cup oil
  • 1 cup milk
  • 1/2 cup water
  • 4 eggs

Malted Milk Chocolate Frosting

  • 1 lb butter, soft
  • 1 1/2 cup powdered sugar, sifted
  • 1/2 cup malt powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups milk chocolate, melted

Instructions

  • Preheat
    oven to 350 degrees F.
  • In a stand mixer, combine butter, oil and sugar and
    cream until pale and fluffy. Add eggs, one at a time until well combined. In a separate
    bowl, mix cocoa, flour, baking soda, baking powder, and salt.
  • Whisk to combine or sift. Alternately add dry and wet ingredients to mixing bowl. Mix until
    smooth.
  • Line 3 8” cake pans with parchment paper and spray the sides with non-stick
    baking spray. Divide the batter between cake pans and bake for 24 – 26 minutes.
  • Once baked, let the cakes cool at room temperature for 15 minutes, then invert
    onto some plastic wrap. Wrap cakes and chill in the refrigerator for about an
    hour until completely cool.
  • To make frosting, melt milk chocolate in a microwave safe bowl in 30 second increments until completely melted.
  • Combine butter and powdered sugar in a mixing bowl fitted with a paddle attachment and beat until pale and fluffy.
  • Add in malt powder, salt, and vanilla. Scrape down sides as needed and
    keep beating until smooth.
  • Add melted milk chocolate last, scrap down sides and
    beat until smooth.
  • To build the cake, place a small dot of frosting on the
    plate. Unwrap and place cake on the frosting. Use a cookie scoop to scoop
    frosting onto the cake. Use an offset spatula to smooth on the layer evenly.
  • Repeat with remaining 2 layers of cake. Add the rest of the frosting to a
    piping bag and pipe in frosting to fill in the sides. Smooth it out with the offset
    spatula. Style as desired, and top with malted chocolate candies! This cake can
    be made up to 3 days in advance.

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