Deep Chocolate Cake With Double-malt Topping
From cheric 16 years agoIngredients
- 1/2 cups unsweetened cocoa powder shopping list
- 2 cups all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 2/3 cup butter, softened shopping list
- 1 3/4 cup sugar shopping list
- 3 eggs shopping list
- 4 oz. unsweetened chocolate, melted and cooled shopping list
- 2 tsp vanilla shopping list
- 1 1/2 cups milk shopping list
- 1 recipe chocolate Malt frosting (follows) shopping list
- 2 cups malted milk balls or miniature malted milk balls shopping list
How to make it
- Grease three 8 x 8 x 2-inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
- In a medium bowl stir together the flour, remaining cocoa powder, baking powder, and baking soda. Set aside.
- Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
- Divide batter into prepared pans; spread evenly. Bake for 17 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire rack 10 minutes. Remove cakes from pans. Trasnfer to wire racks; cool completely. Prepare the Chocolate Malt Frosting.
- To assemble cake, spread 1/4 cup of frosting on tops of two of the layers and stack. Add top layer; frost the top and sides of the cake, reserving some frosting for the piping. Place the remaining frosting in a decorating bag fitted with a medium round tip. Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake. If desired, coarsely chop or halve some of the malted milk balls. Decorate the cake with milk balls. Refrigerate.
- Chocolate Malt Frosting:
- In a saucepan over medium-high heat bring 2 cups whipping cream just to boiling. Remove from heat. Stir in 1/3 cup malt powder. Add two 11.5-ounce packages milk chocolate pieces (do not stir). Cover, let stand 5 minutes. Stir until smooth. Transfer to a large mixing bowl. Mixture will be thin. Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
- Set bowl of frosting in a larger bowl of ice water. Beat frosting with an electric mixer on medium speed about 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating).
People Who Like This Dish 5
- sparow64 Sweetwater, TN
- jo_jo_ba Oshawa, CA
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- cheric Oklahoma City, OK
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The Rating
Reviewed by 2 people-
Malted milk balls are one of my favorite candies! I used to go to this old fashioned ice cream parlor in Gatlinburg when I was little, and get chocolate malts every time! I cannot wait to make this cake. I know it will be fabulous!
sparow64 in Sweetwater loved it
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