Malted Chocolate Cake

Let me tell you about the time I first made this Malted Chocolate Cake. It was a special occasion—an Easter gathering with family and friends. I wanted to impress everyone with a dessert that was deliciously rich yet whimsical enough to capture the spirit of the holiday. As I mixed the ingredients, I could already envision the delight on my guests’ faces. The combination of malted milk powder, dark chocolate, and the creamy white chocolate frosting promised a cake that was sure to be a hit. Each layer brought a new surprise with the added crunch of crushed Whoppers. This cake not only became a centerpiece on the table but also created cherished memories with loved ones. Baking it felt like a labor of love, and I couldn’t wait to share it with everyone!

Ingredients Overview for Malted Chocolate Cake

When crafting this Malted Chocolate Cake, the ingredients work together harmoniously to create a dessert that’s rich in flavor and texture. At the heart of this recipe are unsalted butter, dark chocolate, and powdered sugar, which form the foundation for both the cake and the decadent frosting. Each ingredient plays a vital role in achieving that perfect balance of malty sweetness and deep chocolate richness.

• Unsalted Butter: 18 tablespoons at room temperature, creates a rich and moist cake base.
• Superfine Sugar: ¾ cup (150g), helps to sweeten the cake without adding grittiness.
• Eggs: 3, provide moisture and structure to the cake.
• Dark Chocolate: 4½ ounces (127.57g), melted for a deep chocolate flavor.
• Lyle’s Golden Syrup: 5 tablespoons, adds sweetness and a hint of caramel flavor.
• All-Purpose Flour: 2 cups (250g), the main structure of the cake.
• Malted Milk Powder: 1 cup (125g), brings a unique malty flavor that defines the cake.
• Unsweetened Cocoa Powder: ¾ cup (64.5g), enhances the chocolatey flavor.
• Baking Soda: 1 teaspoon, helps the cake rise.
• Baking Powder: 1 teaspoon, further aids in leavening.
• Whole Milk: 1 cup (244ml), contributes to the cake’s moistness.
• Sour Cream: ⅔ cup (153.33ml), adds richness and tang.
• Vanilla Extract: 1 teaspoon, enhances the overall flavor.
• Whoppers Candies: 1 cup (208g), crushed for an unexpected crunch in the cake.
• Unsalted Butter (Frosting): 2 cups (454g), forms the base for the creamy frosting.
• Powdered Sugar: 3½ cups (420g), sweetening the frosting to perfection.
• Malted Milk Powder (Frosting): 4 tablespoons, to match the cake’s flavor.
• Vanilla Extract (Frosting): 1 tablespoon, for flavor depth.
• White Chocolate: 10½ ounces (297.67g), creates a smooth and luxurious frosting.
• Heavy Cream: ⅔ cup (158.67ml), adds richness to the frosting.
• Speckled Malted Eggs: for garnishing, adds a decorative touch.

How to Assemble Malted Chocolate Cake

Making the Malted Chocolate Cake is a delightful process that fills your kitchen with enticing aromas. Let’s dive into the steps to create this showstopper. Follow along, and you’ll have your masterpiece ready in no time.

1. Preheat the oven: Start by preheating your oven to 350 degrees F (175 degrees C). This step is crucial for ensuring your cake bakes evenly and rises beautifully.
2. Prepare your pans: Grease two 8-inch round cake pans. Line the bottoms with parchment paper, grease the parchment as well, and lightly dust with all-purpose flour. This will prevent sticking and make for easy removal.
3. Sift the dry ingredients: In a medium bowl, sift together the all-purpose flour, malted milk powder, unsweetened cocoa powder, baking soda, and baking powder. Set this mixture aside. Sifting helps to aerate the flour and ensures a lighter cake.
4. Beat the butter and sugar: In a large mixing bowl, beat the unsalted butter and superfine sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. This process incorporates air into the mixture, which is essential for a fluffy cake.
5. Add the eggs: Introduce the eggs, one at a time, beating well after each addition. Don’t worry if the mixture looks curdled after adding the second or third egg; it will smooth out once you mix it sufficiently.
6. Incorporate chocolate and syrup: Then, add the melted dark chocolate and Lyle’s golden syrup. Mix until everything is well combined, creating a rich and flavorful batter.
7. Mix wet ingredients: In a separate large measuring cup, whisk together the whole milk, sour cream, and vanilla extract. This combination adds moisture and flavor to the cake.
8. Combine mixtures: Begin adding the sifted dry ingredients to the batter, starting with one-third. Mix on low speed until just combined. Then, pour in half of the milk mixture, mixing well. Continue alternating until all dry and wet ingredients are incorporated, finishing with the dry mixture. Ensure no dry streaks remain.
9. Fold in Whoppers: Gently fold the crushed Whoppers into the batter using a rubber spatula. This will distribute the candy throughout the batter, giving you delightful bursts of crunch.
10. Divide and bake: Pour the batter evenly into your prepared cake pans and smooth the tops. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. This means your cake is perfectly baked!
11. Cool the cakes: Allow the cakes to cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely. This step is essential to keep the cake structure intact.
12. Melt the frosting ingredients: For the frosting, place the white chocolate and heavy cream in a medium heat-proof bowl set over a small saucepan of barely simmering water. Stir occasionally until melted, then remove from heat and let it cool to room temperature.
13. Prepare the frosting: Beat the remaining unsalted butter in a mixing bowl on medium-high speed until smooth and creamy, about 4 minutes. Gradually add the powdered sugar, mixing until fully incorporated. Increase speed and beat until light and fluffy, about 3 minutes. Add the malted milk powder and vanilla extract, mixing until well blended.
14. Combine with white chocolate: Gradually pour in the cooled melted white chocolate mixture, beating until smooth and creamy. This will yield a luxurious, malty frosting.
15. Assemble the layers: Slice each cooled cake layer in half horizontally using a serrated knife, creating four layers. Place the first layer on a serving dish, and spread ¾ cup of frosting on top. Add the next layer of cake, repeating the frosting process until all layers are stacked. Finally, cover the outside of the cake with the remaining frosting using a large offset spatula.
16. Garnish and serve: Decorate the top with the speckled malted eggs for a festive touch. Now, your stunning Malted Chocolate Cake is ready to impress!

Substitutions and Tips

Creating the perfect Malted Chocolate Cake can be enhanced with a few smart tips. Here are some ideas to make your baking journey smoother.

• Storage: Keep any leftover cake in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the baked cake layers wrapped in plastic wrap for up to 3 months. Just defrost fully before frosting.
• Variations: Try adding different candies or nuts for a unique twist. Consider using Chocolate Malt Balls for an extra malty layer.
• Serving: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Frosting Tips: For a thicker frosting, add more powdered sugar. For a lighter frosting, fold in some whipped cream once the frosting is prepared.

Serving This Malted Chocolate Cake

When it comes to serving your Malted Chocolate Cake, the presentation is key. Here are some ideas to make your dessert stand out:

• Occasions: This cake is perfect for birthday parties, Easter celebrations, or family gatherings. Its rich flavor and festive appearance make it a hit at any event.
• Pair with Drinks: Consider serving it with coffee, milk, or even a rich hot chocolate for a comforting dessert experience.
• Side Dishes: Pair the cake with light desserts like fresh fruit salad or a scoop of sorbet to balance the richness.
• Storing Leftovers: If you have leftover cake, it can be stored in the refrigerator for a few days. Ensure it’s covered well to maintain freshness.
• Seasonal Pairings: This cake can be accompanied by spring-inspired desserts like lemon tart or berry crumble during warmer months.

FAQ

Conclusion

The Malted Chocolate Cake is not just a dessert; it’s a celebration of flavors and textures that comes together beautifully. With its rich chocolate layers and creamy frosting, it promises to be a crowd-pleaser at any gathering. I encourage you to try this recipe and share it with your loved ones—because nothing brings people together like a delicious homemade cake!

Malted Chocolate Cake

The ultimate indulgence, this Malted Chocolate Cake features rich chocolate layers paired with a creamy malted white chocolate frosting. Each bite combines deep chocolate flavor with a delightful crunch from crushed Whoppers, making it a perfect dessert for any occasion!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 18 tablespoons Unsalted Butter at room temperature
• ¾ cup Superfine Sugar (150g)
• 3 Eggs
• 4½ ounces Dark Chocolate (127.57g), melted
• 5 tablespoons Lyle's Golden Syrup
• 2 cups All-Purpose Flour (250g)
• 1 cup Malted Milk Powder (125g)
• ¾ cup Unsweetened Cocoa Powder (64.5g)
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Whole Milk (244ml)
• ⅔ cup Sour Cream (153.33ml)
• 1 teaspoon Vanilla Extract
• 1 cup Whoppers Candies (208g), crushed
• 2 cups Unsalted Butter (454g), at room temperature
• 3½ cups Powdered Sugar (420g)
• 4 tablespoons Malted Milk Powder
• 1 tablespoon Vanilla Extract
• 10½ ounces White Chocolate (297.67g), finely chopped
• ⅔ cup Heavy Cream (158.67ml)
• Speckled Malted Eggs for garnishing

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat the oven to 350 degrees F (175 degrees C). This step is crucial for ensuring your cake bakes evenly and rises beautifully.
2. Grease two 8-inch round cake pans. Line the bottoms with parchment paper, grease the parchment as well, and lightly dust with all-purpose flour. This will prevent sticking and make for easy removal.
3. In a medium bowl, sift together the all-purpose flour, malted milk powder, unsweetened cocoa powder, baking soda, and baking powder. Set this mixture aside. Sifting helps to aerate the flour and ensures a lighter cake.
4. In a large mixing bowl, beat the unsalted butter and superfine sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. This process incorporates air into the mixture, which is essential for a fluffy cake.
5. Introduce the eggs, one at a time, beating well after each addition. Don’t worry if the mixture looks curdled after adding the second or third egg; it will smooth out once you mix it sufficiently.
6. Then, add the melted dark chocolate and Lyle's golden syrup. Mix until everything is well combined, creating a rich and flavorful batter.
7. In a separate large measuring cup, whisk together the whole milk, sour cream, and vanilla extract. This combination adds moisture and flavor to the cake.
8. Begin adding the sifted dry ingredients to the batter, starting with one-third. Mix on low speed until just combined. Then, pour in half of the milk mixture, mixing well. Continue alternating until all dry and wet ingredients are incorporated, finishing with the dry mixture. Ensure no dry streaks remain.
9. Gently fold the crushed Whoppers into the batter using a rubber spatula. This will distribute the candy throughout the batter, giving you delightful bursts of crunch.
10. Pour the batter evenly into your prepared cake pans and smooth the tops. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. This means your cake is perfectly baked!
11. Allow the cakes to cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely. This step is essential to keep the cake structure intact.
12. For the frosting, place the white chocolate and heavy cream in a medium heat-proof bowl set over a small saucepan of barely simmering water. Stir occasionally until melted, then remove from heat and let it cool to room temperature.
13. Beat the remaining unsalted butter in a mixing bowl on medium-high speed until smooth and creamy, about 4 minutes. Gradually add the powdered sugar, mixing until fully incorporated. Increase speed and beat until light and fluffy, about 3 minutes. Add the malted milk powder and vanilla extract, mixing until well blended.
14. Gradually pour in the cooled melted white chocolate mixture, beating until smooth and creamy. This will yield a luxurious, malty frosting.
15. Slice each cooled cake layer in half horizontally using a serrated knife, creating four layers. Place the first layer on a serving dish, and spread ¾ cup of frosting on top. Add the next layer of cake, repeating the frosting process until all layers are stacked. Finally, cover the outside of the cake with the remaining frosting using a large offset spatula.
16. Decorate the top with the speckled malted eggs for a festive touch. Now, your stunning Malted Chocolate Cake is ready to impress!

Notes

• Tip: Lyle's Golden Syrup is a sugar syrup that falls between honey and molasses in terms of color and flavor. I purchase it in the British section of the international foods aisle in my local grocery store. If you can't find it locally, it can also be ordered online.
• Tip: The frosting can be made the day before, covered and refrigerated. Remove from the refrigerator 20 minutes before frosting the cake, to allow it time to soften.
• Tip: The baked cake layers can be frozen, wrapped in plastic wrap, for up to 3 months. Defrost fully before frosting the cake.
• Tip: I assembled this entire cake the day before I was going to be serving it, and since the frosting was on the softer side, I refrigerated the cake. I thought that this caused the cake layers to become too dense, so I would not recommend refrigerating before serving.
• Tip: It ended up sitting out all day once it was served, and the frosting never drooped or slid, so I don't think it would be an issue.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.