Double Chocolate Malt Cake

By Tracy

6 Person

50 Minutes

0 Calories

The sponge is the standard, moist chocolate cake you’ve probably made before. The standout here is the frosting, for me. I based it on this chocolate pudding frosting (with malt powder added for that salty kick) but I found it too goopy to use like that. So I ended up beating a bunch of butter and cocoa powder into it. Worked a treat, made a hell of a lot of frosting and it’s WAY less sweet than standard buttercream. Oh hello!

Ingredients

salt
40 g unsweetened cocoa powder
100 g unsalted butter, softened
1 tsp. vanilla extract
50 g corn flour
200 g granulated sugar
35 g malted milk power
200 g bittersweet or unsweetened chocolate
2 cups full fat milk

Method

01

In a medium pot, warm the milk over medium heat with the chocolate, malted milk powder and granulated sugar (stirring so that the sugar dissolves) until gently steaming.
02

Place the cornstarch into a small bowl and pour in some of the hot milk mixtures. Stir together to get a slurry then pour this into the pot and return to the heat. Keep stirring over medium-low heat until thickened then stir in the vanilla extract.
03

Remove from the heat and leave to cool to room temperature before covering and chilling until completely cold. (this is the chocolate pudding).
04

Once the pudding has cooled, place the softened butter into a large bowl. Cream the butter together with the cocoa powder and salt until smooth and slightly fluffy.
05

Gradually stir in spoonfuls of the cold pudding, beating well between additions to incorporate it fully, until you have a smooth, spreadable frosting (you may not need all of the pudding).

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Double Chocolate Malt Cake

3.5

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

salt

40 g unsweetened cocoa powder

100 g unsalted butter, softened

1 tsp. vanilla extract

50 g corn flour

200 g granulated sugar

35 g malted milk power

200 g bittersweet or unsweetened chocolate

2 cups full fat milk

03 Method

Step 1

In a medium pot, warm the milk over medium heat with the chocolate, malted milk powder and granulated sugar (stirring so that the sugar dissolves) until gently steaming.

Step 2

Place the cornstarch into a small bowl and pour in some of the hot milk mixtures. Stir together to get a slurry then pour this into the pot and return to the heat. Keep stirring over medium-low heat until thickened then stir in the vanilla extract.

Step 3

Remove from the heat and leave to cool to room temperature before covering and chilling until completely cold. (this is the chocolate pudding).

Step 4

Once the pudding has cooled, place the softened butter into a large bowl. Cream the butter together with the cocoa powder and salt until smooth and slightly fluffy.

Step 5

Gradually stir in spoonfuls of the cold pudding, beating well between additions to incorporate it fully, until you have a smooth, spreadable frosting (you may not need all of the pudding).

04 Author

Tracy

106 Recipes

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