Chocolate Malt Cake
My parents just got back from 5 weeks in Bhutan (my dad was doing doctor stuff and my mom was teaching 5th grade English), it was their 33rd wedding anniversary, AND Ellie turned 9 months old.
Cake was definitely in order.
My parents both love chocolate and malt, so it was a natural choice. My sister baked the cake, I made the frosting, and we all ate big slices (except Ellie). The cake itself is incredibly chocolatey and moist, and the frosting is very rich. No matter what you’re celebrating, this is a great cake for it.
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup + 2 Tbsp unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces milk chocolate, melted and cooled slightly
- 1 stick butter, softened
- 1/2 cup malted milk powder
- 3 cups powdered sugar
- 3-4 tbsp milk
- Malted Milk balls, for decoration
To make the cake:
- Preheat the oven to 350 F. Grease 2 8″ pans and line the bottoms with parchment.
- Whisk all the dry ingredients together in the bowl of a stand mixer. Add the eggs, buttermilk, coffee, oil, and vanilla, and mix on medium for two minutes.
- Pour the batter into the cake pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting
- Beat the butter in the bowl of a stand mixer until smooth. Gradually add the powdered sugar and malt powder.
- Scrape down the sides of the bowl and add the chocolate.
- Beat on medium and add the milk, 1 tbsp at a time.
- Frost the cake and decorate with malted milk balls.
(cake from My Baking Addiction, frosting inspired by Martha Stewart)