Malted Chocolate Cake

By Tracy

8 Person

40 Minutes

0 Calories

Malted Chocolate Cake! So delicious! If you don’t like malt flavor, don’t worry. This frosting doesn’t taste like malt. In fact, no one knew there was any malt powder in this, but it does give the frosting an unusual sweetness and depth of flavor. I know I claim that a lot of things are my favorite, but this frosting is my favorite so far. If you like chocolate (or even if you don’t), go make this cake!

Ingredients

Icing

20 chocolate, to decorate
1 tbsp. boiling water
50 g dark chocolate
250 g icing sugar
125 g butter, softened
1 1/2 tbsp. hot milk
3 tbsp. malted chocolate drink powder

Cake

4 eggs
1 tsp. baking powder
225 g self-raising flour
225 g caster sugar
225 g butter, softened
30 g cocoa powder
30 g malted chocolate drink powder

Method

01

Preheat the oven to 180 degrees C. Grease two 20cm round sandwich tins with butter and line the bases with baking paper.
02

Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2tbsp water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
03

Divide evenly between the prepared tins and bake in the oven for 20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out onto a wire rack to cool completely.
04

For the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add 1tbsp boiling water to give a gloss to the icing.
05

Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the center to the edge of the cake.
06

Arrange the chocolate over the top and dust with icing sugar before serving.

Related Tags

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Malted Chocolate Cake

4.0

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Icing

20 chocolate, to decorate

1 tbsp. boiling water

50 g dark chocolate

250 g icing sugar

125 g butter, softened

1 1/2 tbsp. hot milk

3 tbsp. malted chocolate drink powder

Cake

4 eggs

1 tsp. baking powder

225 g self-raising flour

225 g caster sugar

225 g butter, softened

30 g cocoa powder

30 g malted chocolate drink powder

03 Method

Step 1

Preheat the oven to 180 degrees C. Grease two 20cm round sandwich tins with butter and line the bases with baking paper.

Step 2

Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2tbsp water and mix to a paste. Add the remaining cake ingredients and beat until smooth.

Step 3

Divide evenly between the prepared tins and bake in the oven for 20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out onto a wire rack to cool completely.

Step 4

For the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add 1tbsp boiling water to give a gloss to the icing.

Step 5

Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the center to the edge of the cake.

Step 6

Arrange the chocolate over the top and dust with icing sugar before serving.

04 Author