Cakes

Triple Malt Chocolate Cake

It’s been awhile since I made a completely decadent, over the top dessert.

IMG_8411

And I think I succeeded, don’t you? Seriously, this was a great afternoon project, not complicated or difficult to make at all. The hardest part, really, was finding the Whoppers candy.

I’m not even kidding. 

The market down the street didn’t have them, and the gas station mini-mart around the corner didn’t have them. I was getting concerned and ready to scrap the project when I FINALLY discovered them at Target. In the “movie theater candy” aisle. Am I the only one that was not aware of this aisles’ existence? Since when does movie theater candy require its own aisle?

I know, I know, some questions just don’t need to be answered.

On a separate, completely unrelated topic…… we all survived the first week of school. Well, some of us more than others, as Sabrina managed to come down with a cold within the first two days.

That’s talent, kid…..

 Triple Malt Chocolate Cake – adapted from Chow

  • 2 cups malted milk powder
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 3 large eggs
  • 1 1/3 cups granulated sugar
  • 2/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 1/3 cups whole milk
  • 1 recipe Vanilla Malt Frosting
  • 1 cup malted milk balls, coarsely chopped

Heat the oven to 325°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with baking spray (the kind with flour added). Set aside.

Combine the malted milk powder, flour, cocoa powder, and baking soda in a large bowl and whisk to aerate and break up any lumps. Set aside.

Combine the eggs, sugar, 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 of the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.

Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.

To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about a third of the frosting over the top of the layer. Stack the second layer and evenly spread another third of the frosting over the top and sides of the whole cake. Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press the malt balls into the frosting around the sides of the cake and serve.

 

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