I had been wanting to make the Chocolate Malted Layer Cake from the Sweet Melissa Baking Book for a while now. When a friend asked me to make a dessert for her graduation party back in December (she finished with her PhD in Policy Studies), I thought about several different desserts before deciding to make these. I made them into cupcakes since I thought that would be easier for a party and people could just grab them easily.
These were some really good cupcakes! They were perfectly flavorful and moist. My favorite part, of course, was the frosting. The malted flavor really came out and mixed in really well with the chocolate, which is expected because there is a lot of malted powder added in. These were so nice and sweet and chocolaty. The coffee in the cupcake really added a lot of flavor and depth to the chocolate. I added chopped Whoppers on top for some extra flavor and decoration. I was able to be generous with the frosting and still had a little bit left over which I saved and ate straight 🙂
Chocolate Malted Cake
Source: The Sweet Melissa Baking Book by Melissa Murphy
FOR THE CAKE:
6 ounces best-quality unsweetened chocolate
2/3 cup canola oil
2 & 2/3 cups sugar
1 & 2/3 cups AP flour
1/3 cup of unsweetened dutch cocoa
1 teaspoon baking soda
¾ teaspoon of kosher salt
2/3 cup of sour cream
3 large eggs
1 & 1/3 cups of hot fresh brewed coffee
FOR THE CHOCOLATE MALTED FROSTING:
1 pound best quality milk chocolate
1 cup heavy cream
1 cup malted milk powder
¼ cup light corn syrup
8 tablespoons of butter, at room temp.
8 ounces of malted milk balls
Position the rack in the center of your oven. Preheat the oven to 350F degrees. Butter and flour two 9×2-inch cake rounds (I used two 5×2-inch pans and halved the recipe). Line each pan with parchment paper.
1. In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally. When the chocolate is melted whisk in the oil until smooth. Remove from the heat and keep warm over the water.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, and salt. Mix well.
3. In a small bowl whisk together the eggs and the sour cream smooth.
4. Add the egg mixture to the flour and mix until well combined, scrape down the sides of the bowl. Add the melted chocolate and mix well. Add the hot coffee in a steady stream until combined. Scrape the sides of the bowl (the batter is thin).
5. Divide the batter evenly among the pans. Bake for 35-45 minutes, or until a wooden toothpick comes out clean. Remove from oven and place on wire rack to cool for 25 minutes. Remove cakes from pans and cool completely on the wire racks.
1. Chop the chocolate into small pieces and place in a medium bowl.
2. In a small saucepan over medium heat bring the heavy cream to a simmer. Whisk in the malted milk powder to combine. Pour over the chocolate. Do not stir. Wait five minutes, and then whisk chocolate until creamy. Stir in the corn syrup. Place a sheet of plastic wrap directly on the chocolate and let cool to room temperature.
3. When the chocolate is cooled, place it in the bowl of electric mixer fitted with the paddle attachment. Add the butter one tablespoon at a time and mix on low until smooth.
4. The icing is the filling and frosting for this cake. I chose to cut my cake into four layers and placed a small amount of icing in between each layer. I stored the cake in the fridge.