Malted Chocolate Cake
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
61
Spice
67
Sweetness
39
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour3 cup
Unsweetened Cocoa Powder1 cup
Malted Milk (powder)1 tsp
Kosher Salt1 tsp
Baking Soda3 tsp
Baking Powder2 large
Egg1 large
Egg Yolk1 cup
Buttermilk1 cup
Vegetable Oil1 tsp
Vanilla Extract3 cup
Coffee (cooled, divided)2 tbsps
Light Brown Sugar1 cup
Heavy CreamDirections:
1
Cake: Preheat oven to 350°F
2
Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides
3
Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl
4
Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend
5
Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend
6
Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix)
7
Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface
8
Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes
9
Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar
10
Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it)
11
Let cake cool completely in pan before turning out onto rack
12
Preheat oven to 350°F
13
Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides
14
Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl
15
Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend
16
Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend
17
Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix)
18
Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface
19
Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes
20
Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar
21
Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it)
22
Let cake cool completely in pan before turning out onto rack
23
Glaze: Place chocolate and vanilla in a medium bowl
24
Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan
25
Pour over chocolate mixture and let sit 5 minutes
26
Gently stir with a rubber spatula until chocolate is melted and mixture is combined
27
While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet)
28
Decorate with chocolate pearls and malt balls, if desired
29
Let cake sit until glaze is set, about 30 minutes
30
Place chocolate and vanilla in a medium bowl
31
Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan
32
Pour over chocolate mixture and let sit 5 minutes
33
Gently stir with a rubber spatula until chocolate is melted and mixture is combined
34
While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet)
35
Decorate with chocolate pearls and malt balls, if desired
36
Let cake sit until glaze is set, about 30 minutes
37
Do ahead: Cake can be baked and glazed 3 days ahead
38
Store tightly wrapped at room temperature
39
Cake can be baked and glazed 3 days ahead
40
Store tightly wrapped at room temperature