Tgi Friday's Chocolate Malted Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
16
ingredients
- 1 cup oil, plus
- 3 tablespoons oil
- 1⁄2 cup milk, plus
- 2 tablespoons milk
- 1⁄2 cup plain yogurt, plus
- 2 tablespoons plain yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups granulated sugar
- 3 cups flour
- 3⁄4 cup unsweetened cocoa powder, plus
- 1 tablespoon unsweetened cocoa powder
- 1 1⁄2 tablespoons baking soda
- 1⁄4 teaspoon salt
- 1 1⁄4 cups boiling water
-
Malt Frosting
- 12 ounces semi-sweet chocolate chips
- 1 pint whipping cream
- 1 1⁄4 cups instant malted milk powder
- 1⁄3 cup sugar
- 4 ounces softened cream cheese
- 1 teaspoon pure vanilla extract
directions
-
Frosting:
- Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly.
- Set aside to cool.
- Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
- Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
- Add melted chocolate chips and beat 1 more minute.
- Add half of malt-cream mixture and beat until uniform in color.
- Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
- Refrigerate at least 2 hours before icing cake.
- For cake: Preheat oven to 300 degrees F.
- Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper.
- Set aside.
- Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes.
- Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
- Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.
- Beat in 1/3 of boiling water.
- Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
- Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed.
- Scrape mixing bowl often.
- Pour equal amounts of batter into prepared pans.
- Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
- Do not open oven while cake is baking.
- Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely.
- Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
- Refrigerate 2 hours before cutting.
Questions & Replies
RECIPE SUBMITTED BY
Molly53
United States