Today is Aaron's birthday! We celebrated over the weekend by going to dinner with family and coming back to our house for this Chocolate Malt Cake. I was looking for something different to make, but knew it had to be chocolate. That was his only request. I had a few cakes in mind, but after hearing him say how good a chocolate malt sounded last week, I decided that would be the flavor of the cake. Everyone loved the malt flavor. It tasted just like the chocolate malts we get from UDF in the Summer. I decided to add a layer of ganache on top. Besides making your cake that much more fancy, it will also cover up any unsmooth frosting. :)
I wish I had more time to get a decent picture, but we had a rushed day and I took this at the last second before cutting into the cake. I'm sure we'll make this again and hopefully I can get a better picture then!
Happy Birthday, Aaron!
Source: Paula Deen as seen on Bakergirl
- 2 1/4 cups all-purpose flour
- 1 1/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup malted milk powder
- 1 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1/2 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/2 cup malted milk powder
- 5 cups confectioners' sugar
- Garnish: malted milk balls
4 oz. semi-sweet chocolate, chopped
1/2 cup heavy whipping cream
Preheat oven to 350°F. Grease and flour 3 (9-inch) cake pans.
In the bowl of an electric mixture, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil, and eggs to flour mixture, beating at medium speed until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.
To make the frosting, in a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in confectioners' sugar until smooth.
Heat the whipping cream in a small saucepan until simmering. Pour over the chopped chocolate and stir until melted and smooth. Let the ganache cool and thicken.
Spread the frosting between layers and on top and sides of cake. Carefully pour the ganache over the top and spread to the edges to let it drip down the sides of the cake. Garish with malted milk balls, if desired.