Saturday, July 5, 2008

Chocolate Malted Cake

So this cake. Oh, this cake. Just look at it. One loooong look. Don't you want it? Two layers of dark, moist chocolate cake. Intensely chocolatey, malty frosting. Malted milk balls crushed in the center and ringing the top. Oh, this cake. It is, indeed, my favorite chocolate cake now. It is the reason why I bought The Sweet Melissa Baking Book. In fact, I was looking through it at B&N, and the boyfriend looked over my shoulder as I reached the page for this cake and said "Ooo, would you make that for me?" I had to buy it right then. We rushed off to the grocery to pick up the necessary ingredients, went back to his apartment, and I got to work.

Or shall we say, I got to tasting. Because it was oh so necessary at each step. Once the batter was mixed. As I poured the batter into the pans. After I (oops!) dripped a little onto the counter. When the first stages of the frosting were ready. After the butter had been beaten (by hand!!!) into the frosting. While moving bowls to the sink to be cleaned. While frosting the cake. While slicing the cake. You thought I was kidding, didn't you?

Oh no, I would not kid about this cake. Because I might leave my boyfriend for this cake. Chocolate malted cake >>> the boyfriend, except that he is the reason why I own the book and can now make this anytime. Therefore, chocolate malted cake > the boyfriend, but only by a little. Oh, and let's just say that this cake was intense. You see how close the malted milk balls are to each other? Yeah, if you cut right a slice so that it only barely had one on it, it was too much. Let alone with whipped cream (again by hand - the boyfriend needs a hand mixer at the very least!) or ice cream. Excuse me while I fantasize about making this again...

Chocolate Malted Cake
(from The Sweet Melissa Baking Book)

6 ounces best-quality unsweetened chocolate
2/3 cup canola oil
2 & 2/3 cups sugar
1 & 2/3 cups AP flour
1/3 cup of unsweetened dutch cocoa
1 teaspoon baking soda
¾ teaspoon of kosher salt
2/3 cup of sour cream
3 large eggs
1 & 1/3 cups of hot fresh brewed coffee

1 pound best quality milk chocolate
1 cup heavy cream
1 cup malted milk powder
¼ cup light corn syrup
8 tablespoons of butter, at room temp.
8 ounces of malted milk balls

Position the rack in the center of your oven. Preheat the oven to 350F degrees. Butter and flour two 9x2-inch cake rounds. Line each pan with parchment paper.

1. In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally. When the chocolate is melted whisk in the oil until smooth. Remove from the heat and keep warm over the water.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, and salt. Mix well.

3. In a small bowl whisk together the eggs and the sour cream smooth.

4. Add the egg mixture to the flour and mix until well combined, scrape down the sides of the bowl. Add the melted chocolate and mix well. Add the hot coffee in a steady stream until combined. Scrape the sides of the bowl (the batter is thin).

5. Divide the batter evenly among the pans. Bake for 35-45 minutes, or until a wooden toothpick comes out clean. Remove from oven and place on wire rack to cool for 25 minutes. Remove cakes from pans and cool completely on the wire racks.


1. Chop the chocolate into small pieces and place in a medium bowl.

2. In a small saucepan over medium heat bring the heavy cream to a simmer. Whisk in the malted milk powder to combine. Pour over the chocolate. Do not stir. Wait five minutes, and then whisk chocolate until creamy. Stir in the corn syrup. Place a sheet of plastic wrap directly on the chocolate and let cool to room temperature.

3. When the chocolate is cooled, place it in the bowl of electric mixer fitted with the paddle attachment. Add the butter one tablespoon at a time and mix on low until smooth.

4. The icing is the filling and frosting for this cake. I had extra afterwards, but it was quite good with a spoon too.


Di said...

Ooh, that looks yummy. I've see lots of good reviews for that cookbook. I really need to look through a copy the next time I'm at Borders.

Pamela said...

Yikes! That cake looks de-lic-ious! By the way, you are my kind of taste tester! ;o)

Me! said...

mmmm that looks good! and you made the frosting without a mixer!! That's impressive. Very impressive. I didn't even think I liked malt balls but that looks soooo good.

Karina said...

That cake looks amazing! I'm so jealous that you have a boyfriend with a sweet tooth.

Marye said...

wow! my husband would love that. looks awesome!

Erin said...

This cake looks delicious! I'm glad you thought so highly of it :) I love this cookbook and this might have to be the next thing I bake from it!

Judy said...

Wow, that cakes looks and sounds great! I love malt flavor, especially with chocolate. Thanks for sharing.

Jenny said...

Oh my that looks good. Thanks for posting the recipe so I can make it asap, or as soon as I get some malted milk balls (and don't eat them right away.)

rainbowbrown said...

That looks intense. Brown and fluffy and intense.

Cecilia said...

I'm glad that you got this book as well! The cake looks like a dream! I'll have to check out this book the next time I visit a bookstore.

Jules Someone said...

That looks amazing! I may have to leave your boyfriend as well.

Sharon said...

Wow! That looks so good!

Melissa said...


Amy said...

I am thinking of abandoning work right this very moment (an hour and 45 minutes early) so that I can go home and make this cake. YUM. It looks fantastic. I love, love, love all things chocolate and malt.

Natashya said...

Oh, I have to make that for my boys, they would love it. I did buy the book recently (addict=me).
It looks intensely chocolatey!

Mara said...

i love love love the Sweet Melissa book and this cake is on my list of to-makes as looks YUMMY!! So glad to hear it's tasty too.

Bharti said...

ok..that looks super yummy!