The Chocolate Malt - Powerful Handmade site

The Chocolate Malt

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The Chocolate Malt

C

Malt isn’t just an old-fashioned soda-fountain treat — here it flavors a moist, tender cake, creamy filling, AND fudge glaze.

At a glance

Prep
Bake
Total
Yield
10 servings

Ingredients

Cake

  • 1 3/4 cups sugar
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel or cornstarch
  • 3/4 cup Dutch-process cocoa
  • 3/4 cup malted milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 teaspoon chocolate extract, optional
  • 1 cup hot water

Filling

  • 1 3/4 cups heavy cream
  • 1/2 cup malted milk powder
  • 1 tablespoon sugar
  • 1 tablespoon Instant ClearJel, optional
  • 1/4 cup semisweet chocolate, grated or finely chopped
  • 2 teaspoons chocolate extract, optional

Glaze

  • 1/4 cup heavy cream
  • 1 tablespoon corn syrup, light or dark
  • 1/4 cup malted milk powder
  • 1/2 cup semisweet or bittersweet chocolate, chopped into 1/4″ pieces
  • crushed malted milk balls, for garnish

Cake

  • 12 1/4 ounces sugar
  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3/4 ounce Instant ClearJel or 1/2 ounce cornstarch
  • 2 1/4 ounces Dutch-process cocoa
  • 3 3/4 ounces malted milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 4 ounces water
  • 3 1/2 ounces vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 teaspoon chocolate extract, optional
  • 8 ounces hot water

Filling

  • 14 ounces heavy cream
  • 2 1/2 ounces malted milk powder
  • 3/8 ounce sugar
  • 3/8 ounce Instant ClearJel, optional
  • 1 1/2 ounces semisweet chocolate, grated or finely chopped
  • 2 teaspoons chocolate extract, optional

Glaze

  • 2 ounces heavy cream
  • 5/8 ounce corn syrup, light or dark
  • 1 1/4 ounces malted milk powder
  • 3 ounces semisweet or bittersweet chocolate, chopped into 1/4″ pieces
  • crushed malted milk balls, for garnish

Cake

  • 347g sugar
  • 206g King Arthur Unbleached All-Purpose Flour
  • 21g Instant ClearJel or 14g cornstarch
  • 64g Dutch-process cocoa
  • 106g malted milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 113g water
  • 99g vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 teaspoon chocolate extract, optional
  • 227g hot water

Filling

  • 397g heavy cream
  • 71g malted milk powder
  • 11g sugar
  • 11g Instant ClearJel, optional
  • 43g semisweet chocolate, grated or finely chopped
  • 2 teaspoons chocolate extract, optional

Glaze

  • 57g heavy cream
  • 18g corn syrup, light or dark
  • 35g malted milk powder
  • 85g semisweet or bittersweet chocolate, chopped into 1/4″ pieces
  • crushed malted milk balls, for garnish

Instructions

  1. Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9″ round cake pans.
  2. To make the cake: Stir together the dry ingredients, then add the eggs, 1/2 cup water, oil, and extracts. Beat on medium speed for 2 minutes.
  3. Stir in the hot water, and pour the thin batter into the cake pans.
  4. Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
  5. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.
  6. To make the filling and glaze: Warm 1 cup of the cream and stir in the malted milk powder.
  7. Add the remaining cream and chill completely.
  8. Stir the ClearJel and sugar together, then sprinkle over the chilled cream.
  9. Beat the filling on medium-high speed just until peaks begin to form. Fold in the grated chocolate and chocolate extract.
  10. To make the glaze: Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.
  11. To assemble the cake: Trim the cake layers to flatten them. Place one layer on a serving platter.
  12. Spread with half the filling. Top with the second layer, and spread with the remaining filling.
  13. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls.
  14. Store the leftover cake, covered, in the fridge for up to 4 days.
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