The Best Chocolate Malt Cake Recipe

Are you craving the ultimate chocolate cake experience? Do you dream of a cake that’s rich, chocolatey, and impossibly moist? Look no further! This chocolate malt cake is your answer. Topped with a luscious chocolate cream cheese frosting, this cake is a chocolate lover’s dream come true. Whether you’re planning a special occasion or just need a sweet treat, this recipe is sure to impress. Ready to discover the secrets behind this decadent dessert? Let’s dive in and satisfy those chocolate cravings!

The Best Chocolate Malt Cake Recipe: Key Points

What Makes This Chocolate Malt Cake the Best?

• Rich and Chocolatey Flavor: The addition of malted chocolate powder like Ovaltine allows the chocolate to shine without being overly sweet, enhancing the overall flavor.
• Moist and Dense Texture: The use of sour cream ensures the cake is incredibly moist and tender, avoiding the dryness common in other cakes.
• Silky-Smooth Frosting: The chocolate cream cheese frosting strikes the perfect balance, not too sweet like buttercream and not too heavy like ganache.
• Easy to Make: This recipe requires just one bowl and simple ingredients, making it a no-fuss, quick option for any occasion.
• Versatile Serving Options: Enjoy this cake cold or warm. It maintains its moist texture in the fridge and tastes divine when slightly warmed.

Ingredients

Cake

• 2 cups all-purpose flour (260g)
• 1 ½ cups sugar (330g)
• ⅔ cup cocoa powder (65g)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• ⅔ cup vegetable oil (135g)
• 1 cup milk (240g)
• ½ cup malted chocolate powder (50g) – I use Ovaltine
• 2 tsp instant coffee
• ½ cup boiling water (120g)
• ½ cup sour cream (120g)

Chocolate Cream Cheese Frosting

• ½ cup unsalted butter (113g)
• 8oz cream cheese (226g)
• 3 cups powdered sugar (360g)
• ½ cup cocoa powder (50g)
• 2 tbsp Ovaltine chocolate powder (optional)

Instructions

Preparing the Cake

1. Preheat your oven to 350°F (175°C). Line two 9” cake pans with parchment paper and butter.
2. In a large bowl, whisk together all the dry ingredients except the malted chocolate powder.
3. In a separate cup, mix the milk with the malted chocolate powder.
4. Add the eggs, vegetable oil, and Ovaltine milk to the dry ingredients. Whisk until combined.
5. Mix the boiling water with instant coffee, then whisk into the cake mixture.
6. Fold in the sour cream until just combined. Do not overmix.
7. Divide the batter evenly between the two pans and bake for 25-30 minutes. Check with a toothpick; it should come out with moist crumbs attached.
8. Cool the cakes on a wire rack.

Making the Frosting

1. Whisk the butter and cream cheese until creamy.
2. Add cocoa powder and malted chocolate powder (if using), and whisk in.
3. Gradually add the powdered sugar, one cup at a time, whisking at high speed until you achieve a light and silky frosting.

Assembling the Cake

1. Once the cakes are cooled, trim the tops and divide each cake into two layers using a sharp serrated knife, resulting in four layers total.
2. Assemble the cake by placing one layer on a plate, covering with frosting, and repeating. Use the remaining frosting to cover the cake’s edges and top.
3. Refrigerate for 1-2 hours before serving.

Tips for Success

• Don’t Skip the Coffee: It enhances the chocolate flavor without being noticeable.
• Use Malted Chocolate Powder: This adds a unique flavor and texture that can’t be replicated with cocoa powder alone.
• Sour Cream is Essential: If you don’t have it, make your own with heavy cream and lemon juice.
• Measure Flour Carefully: Use a scale for the best results to avoid adding too much flour, which can dry out the cake.

Frequently Asked Questions

What is a Substitute for Ovaltine?

If you don’t have Ovaltine, you can use any malted chocolate powder available to you, such as Nesquik, Horlicks, Milo, or Carnation. If you can’t find the powder but have malted chocolate milk, use 1 cup of that in place of 1 cup milk and ½ cup Ovaltine in this recipe.

What Can I Use Instead of Sour Cream?

If you don’t have sour cream, make your own by mixing 1 cup heavy cream, 1 tablespoon lemon juice or vinegar, and ¼ cup milk. Let it sit at room temperature for a day, then refrigerate. In a pinch, mix ½ cup heavy cream with ½ tablespoon vinegar or lemon juice and whisk until thick.

Why is My Cake Not Cooked in the Middle?

If your cake isn’t cooked in the middle, you may be using too much batter in one pan. Divide the batter between two 8″ to 9″ pans and bake for about 30 minutes. This ensures even cooking without overbaking the edges.

Why is My Chocolate Cake Dry?

Dry cake is usually caused by adding too much flour or overbaking. To avoid this, measure your flour carefully and check the cake with a toothpick. Remove it from the oven when moist crumbs cling to the toothpick.

Serving Suggestions

Serving the Cake Cold

Serve the cake cold for a dense, fudgy treat that holds its shape and delivers a concentrated chocolate flavor. Perfect for hot days or when you need a refreshing dessert.

Serving the Cake Warm

Warm the cake for a few seconds in the microwave for a gooey, indulgent dessert. The frosting becomes slightly melty, and the cake feels like it just came out of the oven. Ideal for a cozy, comforting treat.

Conclusion

Whether you’re celebrating a special occasion or simply satisfying a chocolate craving, this chocolate malt cake is sure to impress. With its rich flavor, moist texture, and creamy frosting, it’s the ultimate indulgence for any chocolate lover. Give this recipe a try and prepare to be amazed!