Every now and then, a cake comes along that changes everything. This malt chocolate cake is that cake. Rich, moist, and packed with flavor, it’s a game-changer for any occasion.
Why This Recipe Works
- The combination of malt powder and chocolate creates a depth of flavor that’s unmatched.
- Using buttermilk ensures the cake is incredibly moist and tender.
- The simple frosting complements the cake without overpowering it.
- It’s versatile enough for both casual and formal events.
- The recipe is straightforward, making it accessible for bakers of all levels.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup malt powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Cooling rack
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking. Tip: Use parchment paper rounds at the bottom of the pans for extra insurance against sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, malt powder, baking soda, baking powder, and salt. This not only combines them but also aerates the mixture for a lighter cake.
Add Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until well combined. Then, carefully stir in the boiling water. The batter will be thin, but that’s perfectly normal. Tip: The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cakes to fall.
Cool and Frost
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely. Once cooled, frost with your favorite chocolate frosting. Tip: For an extra malt kick, mix a tablespoon of malt powder into the frosting.
Tips and Tricks
For those looking to elevate their malt chocolate cake, consider these advanced tips. First, toasting the malt powder before adding it to the dry ingredients can deepen its flavor. Second, substituting half the buttermilk with sour cream will make the cake even more moist and rich. Finally, for a professional finish, use a piping bag to apply the frosting in decorative swirls. Remember, the key to a perfect cake is patience and precision.
Recipe Variations
- Add a layer of malted milk balls between the cake layers for a crunchy surprise.
- Incorporate espresso powder into the batter for a mocha twist.
- Use dark cocoa powder for an even richer chocolate flavor.
- Top the cake with a salted caramel drizzle for a sweet and salty contrast.
- For a lighter version, substitute the oil with applesauce and reduce the sugar by a quarter cup.
Frequently Asked Questions
Can I make this cake without malt powder?
Absolutely! While malt powder adds a unique flavor, you can omit it and increase the cocoa powder by a quarter cup for a purely chocolate cake. The texture and moisture level will remain the same.
How should I store the cake?
This cake keeps well at room temperature for up to 3 days when covered. For longer storage, refrigerate it for up to a week. Just be sure to bring it to room temperature before serving for the best flavor and texture.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before frosting and serving.
Summary
This malt chocolate cake is a showstopper, combining rich chocolate and malt flavors in a moist, tender crumb. Perfect for any celebration or just because, it’s sure to impress.
