Deep Chocolate Cake With Double-Malt Topping

"I really need to try this one! This comes from a bridgeclub cookbook."
photo by Kristenblakley photo by Kristenblakley
photo by Kristenblakley
Ready In:
1hr 20mins
1 cake


  • 12 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda
  • 23 cup butter, softened
  • 1 34 cups sugar
  • 3 eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 1 12 cups milk
  • Chocolate Malt Frosting

  • 2 cups whipping cream
  • 13 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.
  • Frosting:.
  • 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.).
  • Assembly:.
  • 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.

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  1. This recipe actually was first published in Chocolatier Magazine. I have been making this cake for years and it's always a hit.



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