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)
FOR THE CAKE:
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
FOR THE CHOCOLATE MALTED FROSTING:
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.