Prep
1h
Cook
40m
Total
1h 40m
Ingredients
Method
Nutrition
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For
16
M
I
For the chocolate malt cake
210
g
Malted milk powder, toasted
240
g
All-purpose flour
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Per Serving
Calories
438kcal
Fat
24g
Saturates
9g
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Toast the malted milk powder. To amplify the malt flavor, toast the malted milk powder at a low temperature (200 degrees F) for about 30-40 minutes, stirring every 10 minutes. Be sure to toast enough for both the cake and the frosting! Sift the malted milk powder. Malted milk powder tends to clump up when toasted in the oven. Before using it in the cake batter or frosting, sift it through a fine mesh sieve to bring it back to a super fine powder. Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. When making the frosting, trust the process! This is an unusual frosting, as it resembles cookie dough more than frosting up until the whipped cream is folded in. But don't panic because in the end you'll be rewarded with a very rich, creamy chocolate malt frosting!
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Prep
1h
Cook
40m
Total
1h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the chocolate malt cake
210
g
Malted milk powder, toasted
240
g
All-purpose flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
438kcal
Fat
24g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Toast the malted milk powder. To amplify the malt flavor, toast the malted milk powder at a low temperature (200 degrees F) for about 30-40 minutes, stirring every 10 minutes. Be sure to toast enough for both the cake and the frosting! Sift the malted milk powder. Malted milk powder tends to clump up when toasted in the oven. Before using it in the cake batter or frosting, sift it through a fine mesh sieve to bring it back to a super fine powder. Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. When making the frosting, trust the process! This is an unusual frosting, as it resembles cookie dough more than frosting up until the whipped cream is folded in. But don't panic because in the end you'll be rewarded with a very rich, creamy chocolate malt frosting!
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Made it?
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