Chocolate Malted Cake

This is a an epic chocolate cake. It’s MALTED!!! It’s one that my Hubberoni has mastered. So many of you had asked for the recipe and we are excited to be able to offer it here on Delish In A Pinch.

It was first introduced to the Delish In A Pinch kitchen for our daughter’s first birthday! We have made it many times since then and it has been a hit each time. 

This malted cake comes to us from my husband’s secret stash of chocolate recipes! He has a huge sweet tooth that is heavy on anything chocolate. He is one of our resident talented bakers.

Chocolate lovers, this is our gift to you!

Hera’s Pinch

Use a double boiler when melting chocolate. It gives one more control of the chocolate and ensures you don’t over heat it. Skip the microwave folks and invest in a double boiler!!

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Chocolate Malted Cake

Yield: 12

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

Ingredients

Chocolate Cake layers

• 4 oz of unsweetened chocolate, chopped
• 1/2 cup hot water
• 1/4 cocoa powder
• 1 3/4 cup flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 4 large eggs and 2 large yolks, room temperature
• 12 tablespoons softened unsalted butter, cut into 12 pieces

Frosting

• 6 oz milk chocolate, chopped
• 1 cup (4 1/2 oz) malted milk powder
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 3 sticks of unsalted butter (24 tablespoons)
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 2 (5 oz) boxes of malted milk balls

Instructions

Chocolate Malted Cake

1. Adjust oven rack to the middle position and heat oven to 350℉. Grease two 9-inch cake pans, line with parchment paper, sprinkle flour on top just to lightly coat the cake pans.
2. Combine chocolate, hot water, and cocoa in a double boiler until chocolate is melted and the chocolate mixture is thick and glossy. Set aside to cool.
3. Whisk flour, baking soda, and salt together in a bowl. Combine buttermilk and vanilla in the second bowl. Using a stand mixer fitted with the whisk attachment, whip eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whip until light and fluffy, 2 to 3 minutes. Fit stand mixer with paddle. Add cooled chocolate mixture to egg mixture and mix on medium speed until thoroughly combined, 30-45 seconds, scraping down bowl as needed. Add butter, 1 piece at a time, mixing for about 10 seconds after each addition. Add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions, mixing until incorporated after each addition (about 15 seconds), and scraping down bowl as needed. Reduce speed to medium-low and mix until batter is thoroughly combined about 15 seconds. Give batter final stir by hand.
4. Divide batter evenly between prepared pans and smooth tops with a rubber spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached. 25 to 30 mins, rotating pans halfway through baking. Let cakes cool in pans on a wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
5. FROSTING- Melt chocolate in a double boiler until melted. Let cool completely. Stir malted milk powder, cream, and vanilla in a second bowl until thoroughly combined. Using a stand mixer fitted with the whisk attachment, whip butter and salt on medium-high speed until smooth, 1 to 2 minutes. Add malted milk mixture, increase speed to medium-high, and whip until light and fluffy, about 3 minutes. Add chocolate mixture and whip until thoroughly combined.
6. CAKE ASSEMBLY- Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on a platter. Spread 1 cup frosting evenly over top. Place top layer, pressing lightly to adhere. Spread remaining frosting evenly over top and sides of cake. Arrange whole malted milk balls around the top and bottom edges of the cake. Arrange 5 malted milk balls in the center of the cake.