Prep 1 hr
Cook 20 mins
I really need to try this one! This comes from a bridgeclub cookbook.
- 1⁄2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2⁄3 cup butter, softened
- 1 3⁄4 cups sugar
- 3 eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla
- 1 1⁄2 cups milk
Chocolate Malt Frosting
- 2 cups whipping cream
- 1⁄3 cup malt drink powder
- 2 (11 1/2 ounce) packages milk chocolate pieces
- 2 cups malted milk balls
- Preheat oven to 350*.
- Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
- In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
- In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
- Add sugar; beat until combined.
- Add eggs, one at a time, beating for 20 sec after each.
- Beat in chocolate and vanilla.
- Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
- Divide batter into prepared pans; spread evenly.
- Bake for 17-20 min or until toothpick comes out clean.
- Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
- In saucepan over med-high heat bring cream just to boiling.
- Stir malt powder.
- Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
- Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
- Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
- Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
- Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.
This recipe actually was first published in Chocolatier Magazine. I have been making this cake for years and it's always a hit.