Chocolate Malt Cake with Chocolate Malt Frosting

I no longer do much for Easter. It’s not that I wouldn’t like to do something for Easter, it’s just that so many people have passed on, grown-up, have their own families, moved away, well… It is what it is. I make no complaints, I’m happy enough to do my own thing, but I do take a meal to my dad, and I did that on Good Friday. The meal consisted of a glazed spiral ham, a corn dish for which he has a particular liking, the pretzel salad that I mentioned here, a potato casserole, loaf of Rosemary Sea Salt Bread, and this cake.

I’ve said it once, I’ll say it again, I am not a baker, but I got to wondering what my dad might like for dessert. I know one of his favorite things, besides pecan pie, is a chocolate malt, so I thought I would make a chocolate malt cake. The only thing stopping me was the lack of a recipe, so I decided to come up with one of my own. It was very good, but not without its issues. I wanted to decorate it and make it look pretty. Therefore, I cut up malted milk balls and put them on the top of the cake as you can see in the pictures, something I did the day prior to taking the cake to my dad. That was not a good idea. The malted milk balls absorbed moisture from the frosting, and got a little gummy. Pretty, but chewy. I also thought I would split the two layers for extra frosting. Dad did not complain because he loves his sweets, but to me that was just too much frosting. So, keep these things in mind when you make this cake, and you should, because it is very dense and chocolaty.

Chocolate Malt Cake with Chocolate Malt Frosting

Cake:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/4 cup chocolate malt powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot, freshly brewed coffee

Frosting:
3/4 cup butter
1 cup unsweetened cocoa powder
1/2 cup chocolate malt powder
5 1/2 cups confectioners sugar
3/4 cup whole milk
1 teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.

In the work bowl of a stand mixer, whisk together sugar, flour, cocoa, malt powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla, and using the paddle attachment, beat at medium high speed for three minutes. Remove bowl from mixer, and stir in the hot coffee by hand. Divide mixture evenly between the two prepared pans. Bake for 35 to 45 minutes, or until tops spring back and a toothpick comes out clean. Remove from oven and cool on racks for 20 minutes. After the 20 minutes are up, run a knife around the edges of the pans, and invert both onto wire racks to cool completely.

To make the frosting, cream butter until light and fluffy, about 3 minutes. Stir in cocoa, malt powder, and confectioner’s sugar alternately with the milk and vanilla. Beat to a spreading consistency another 3 to 4 minutes. Frost cake as you see fit.

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This post is linked to:

O My Heartsie Girls Wonderful Wednesday
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Happiness is Homemade Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday

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