Chocolate cake

Triple malt chocolate cake

Truly the sum of its parts, this recipe includes elements that are each delicate in their malt flavor – the cake, vanilla malt glaze and malted milk scoops – but together make for a treat that even the best soda jerk couldn’t top.

What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat and milk, and is the key ingredient in malted milkshakes. Look for it next to powdered chocolate milk and other drink mixes at your local grocery store.

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  • Yields: 1 8-inch double layer cake (10 to 12 servings)
  • Difficulty: Easy
  • Total: 2 hours
  • active: 10 minutes

Ingredients (12)

  • 2 cups malted milk powder
  • 1 2/3 cups all-purpose flour, plus more for coating cake pans
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 1 1/3 cups granulated sugar
  • 2/3 cup vegetable oil, plus more for coating cake pans
  • 2 teaspoons vanilla extract
  • 1 1/3 cup whole milk
  • 1 recipe Vanilla Malt Frosting (see recipe introduction)
  • 1 cup malted milk balls, coarsely chopped


  1. Heat the oven to 325°F and place a rack in the middle. Coat 2 cake pans (8 inches) with oil and flour, and tap off any excess flour. Put aside.
  2. Combine the malted milk powder, measured flour, cocoa powder, salt and baking soda in a large bowl and whisk to aerate and break up lumps. Put aside.
  3. Combine eggs, sugar, measured oil and vanilla in a separate large bowl and whisk until combined and smooth. Add a third of the flour mixture and whisk until just incorporated. Add half the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all ingredients are incorporated and smooth.
  4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes begin to pull away from the sides of the pans, about 45 to 50 minutes.
  5. Remove cakes from oven and transfer to wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and invert the cakes onto the wire rack to cool completely.
  6. To frost, place a layer of cake on an 8-inch cardboard round, pie pan base, or cake plate. Spread about a third of the frosting evenly on top of the layer. Stack the second layer and spread another third of the frosting evenly over the top and sides of the entire cake. (Don’t worry about the look at this point, it’s just a base coat or crumb coat, and it’ll be topped off later.) Place in the fridge until the frosting be set up and slightly hard, about 15 minutes. Remove from fridge and spread the remaining frosting over the top and sides of the cake, making sure it is as even as possible. Press the malt balls into the icing around the sides of the cake and serve.

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