supernatural chocolate malted cake.

i inherited my grandmother’s recipe book, one of my most treasured possessions. i love poring over that book, reminiscing about all of the wonderful recipes that have become staples in our family. the one downside to the book is that it is completely handwritten, mostly in smudged pencil. time has not been kind to the lightly penciled pages, so i often strain to read her recipes, usually guessing on the ingredient amounts and hoping for the best.

something amazing happened.

this past wednesday, in the midst of a flurry of pre-thanksgiving baking and prepping, i threw together some semblance of a cake from a recipe in my grandmother’s book on a whim, mostly because i had received some malted milk powder in the mail that day and was anxious to use it. later that evening, the cake didn’t quite pan out (ha!)…my ratios must have been off, because the center of the cake fell, creating a deep abyss in the center of the cake as soon as i took it out of the oven. dejected, i wrapped up the layers with plastic wrap and hid it in the dark recesses of the counter to deal with at a later date.


needless to say, the cake was kind of…forgotten. we stumbled upon it that saturday night. we were tipsy, we had friends in town, and we were foraging around for something sweet. when we found the neglected cake layers, they were just as moist as the day they were baked, fallen centers be damned! i was shocked at how delicious the cake was with some caramel sauce i had made earlier (recipe forthcoming!) drizzled atop fat slices, and we drunkenly nommed to our hearts content.

after bingefest 2010, we still had two cake layers left to consume. i had serious doubts about the cake’s delicious quotient, given the fact that it was now 5 days old, and we had initially declared it to be amazing while drunk. we finished off layer #2 in no time flat while lazily catching up on our favorite shows sunday night. again, we soberly decided it was just as moist and ridiculously delicious as the night before.

so this evening, we still had one single layer left to play with. i decided to make a bit of whipped cream and quickly frosted the top of the cake, dusting it with dark chocolate shavings. again, the cake was so moist, so tender, so perfect that it kind of freaked me out. what kind of cake stays moist for 6 days straight, without any spoilage, and how could it taste even better as the days passed?

this cake is supernatural. for reals. maybe my ratios weren’t off in the first place. instead of baking a pretty little layer cake, instead i created a sumptuous, succulent, sweet chocolate malted cake that tastes good no matter what you do to it.

supernatural chocolate malted cake

yields three 6” layers, or two 9” layers
*special note: this recipe calls for malted milk powder. no, you can’t omit this. trust me, go buy some! you can find it on amazon.com, it’s fairly inexpensive, and you can use it in so many ways! malted milkshakes, anyone?

what you’ll do

preheat oven to 350 degrees F. butter and flour your cake pans, and set aside.

in a large bowl, sift granulated sugar, flour, malt, salt, baking powder, baking soda, and cocoa powder. stir in brown sugar. add milk, eggs, oil and vanilla, and beat on medium speed for about 2 minutes, or until mixture is combined and smooth.

add the coffee, and mix to combine. the batter will be really thin. pour the batter into the prepared cake pans, and once filled, rap once against the counter to release any air bubbles in the batter.

bake for 30-35 minutes. if you intend to make a layer cake, bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

let the cakes cool in the pan for 15-20 minutes, then remove from pan and finish cooling completely on a wire rack.

once cool, what you do with the cake is up to you. serve it with vanilla ice cream. for a creme anglaise-esque sauce, let vanilla ice cream melt at room temperature and pour over and around slices of cake. drizzle liberally with caramel sauce…salted caramel sauce is even better–again, recipe forthcoming. you can also simply top the cake with some homemade whipped cream, which is my personal favorite way to serve.

homemade whipped cream

what you’ll do

the easy method: add all ingredients to the bowl of your stand mixer, and using the whisk attachment, whip until light peaks form.

the manual labor method: using whisk and a metal bowl (chill in the freezer for 30 minutes prior to using), whisk ingredients together until soft peaks form. this will take about 5-7 minutes, and some serious arm muscles.


using a spatula, smooth the whipped cream over one cake later. it doesn’t have to look perfect, trust me. top with dark chocolate shavings, and chill in the fridge until ready to serve.

by itself, the cake will last at least 6 days wrapped in plastic wrap at room temperature. it will hold up even better if stored in an airtight container in the fridge.


make this cake. i’m serious. do it. you can’t mess it up. and even if you do, just cover it in whipped cream and call it a day. in the end, the cake i baked was rich, homey, and gorgeous in the most lovely, homemade fashion. i think that’s probably just the way my grandmother intended.

supernatural chocolate malted cake

yields three 6” layers, or two 9” layers

special note: this recipe calls for malted milk powder. no, you can’t omit this. trust me, go buy some! you can find it on amazon.com, it’s fairly inexpensive, and you can use it in so many ways! malted milkshakes, anyone?

Ingredients:

for the cake
1 cup granulated sugar
1 cup light brown sugar
1 ¾ cup all purpose flour
2 cups malt powder
1 cup cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp kosher salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 tsp pure vanilla extract
1 cup espresso (any unflavored, black coffee would also work)

for the whipped cream
1 cup heavy whipping cream
1 tablespoon confectioner’s sugar (use more or less, depending on how sweet you like it!)
1 teaspoon pure vanilla extract

Directions:

for the cake

preheat oven to 350 degrees F.

butter and flour your cake pans, and set aside.

in a large bowl, sift granulated sugar, flour, malt, salt, baking powder, baking soda, and cocoa powder.

stir in brown sugar.

add milk, eggs, oil and vanilla, and beat on medium speed for about 2 minutes, or until mixture is combined and smooth.

add the coffee, and mix to combine. the batter will be very thin.

pour the batter into the prepared cake pans, and once filled, rap once against the counter to release any air bubbles in the batter.

bake for 30-35 minutes. if you intend to make a layer cake, bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

let the cakes cool in the pan for 15-20 minutes, then remove from pan and finish cooling completely on a wire rack.

once cool, what you do with the cake is up to you. serve it with vanilla ice cream. for a creme anglaise-esque sauce, let vanilla ice cream melt at room temperature and pour over and around slices of cake. drizzle liberally with caramel sauce...salted caramel sauce is even better. you can also simply top the cake with some homemade whipped cream, which is my personal favorite way to serve.

for the whipped cream

the easy method: add all ingredients to the bowl of your stand mixer, and using the whisk attachment, whip until light peaks form.

the manual labor method: using whisk and a metal bowl (chill in the freezer for 30 minutes prior to using), whisk ingredients together until soft peaks form. this will take about 5-7 minutes, and some serious arm muscles.

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3 Responses to “supernatural chocolate malted cake.”

  1. #
    1
    Katie — December 1, 2010 at 5:55 pm

    Annnnnnd bookmarked. This sounds fabulous, and I’ve been wanting to make something with malt powder…preferably chocolate related…perfect!!!

  2. #
    2
    jaclyn — December 7, 2010 at 4:21 pm

    oh my goodness, you’re not going to regret making this! seriously, it’s scary how good this cake is. i bet it would be even more chocolaty and delightful if you used chocolate malted milk powder!

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