Quick Malt Chocolate Cake Recipe
If you’re in search of a sweet escape, look no further than this delightful Malt Chocolate Cake. Light, fluffy, and enveloped in creamy malt chocolate buttercream, these cupcakes (or a full cake) are your ticket to chocolate bliss. Ideal for birthday parties, tea time, or just a well-deserved treat, this recipe will have you indulging in pure deliciousness.
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The Best Malt Chocolate Cake Recipe
This Malt Chocolate Cake is an adaptation from Peggy Porshen’s renowned “Cake Chic” and is sure to become a favorite in your home. With its melt-in-your-mouth texture and rich flavors, it’s a must-try!
Notes on Ingredients
- Dark Chocolate: Opt for high-quality dark chocolate for a rich flavor.
- Malt Powder: Use malt drink powder like Ovaltine for that distinct malt flavor.
- Crushed Malteasers: These add a delightful crunch and elevate your frosting experience.
How to Make Malt Chocolate Cake
- Preheat your oven to 160°C (320°F).
- Line a muffin tin with large cupcake cases.
- Beat the softened butter and brown sugar until light and fluffy (about 5 minutes).
- In a saucepan, melt the dark chocolate and milk with half the sugar, then set aside to cool.
- Sift together the flour, cocoa powder, baking powder, and bicarbonate of soda.
- Gradually add the beaten eggs, mixing in a quarter of the dry ingredients each time until fully combined.
- Slowly incorporate the cooled chocolate mixture into the batter.
- Pour the batter into the muffin cases and bake for approximately 15 minutes.
- Allow the cupcakes to cool in the tin for 10-15 minutes before transferring to a wire rack.
How to Serve Malt Chocolate Cake
Serve these cupcakes fresh with a dollop of malt chocolate buttercream on top. For an extra touch, sprinkle crushed Malteasers for a crunchy finish. They pair wonderfully with a cup of tea or coffee!
How to Store Malt Chocolate Cake
Store your Malt Chocolate Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them; however, allow them to come to room temperature before serving for the best texture.
FAQs About Malt Chocolate Cake
Can I make this as a whole cake?
Absolutely! Use a 20cm round or square tin.
What if I don’t have malt powder?
You can substitute with additional cocoa powder, but you’ll miss that distinct malt flavor.
How can I make this recipe gluten-free?
Substitute plain flour with a gluten-free flour blend.
The Best Malt Chocolate Cake Recipe
Ingredients
For the Cake:
- 150 g dark chocolate
- 200 ml milk
- 450 g brown sugar light muscovado preferred
- 150 g salted butter softened
- 4 eggs lightly beaten
- 300 g plain flour
- 3 tbsp cocoa powder Green and Blacks recommended
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp malt powder like Ovaltine
For the Malt Chocolate Buttercream:
- 175 g soft butter not too soft
- 350 g icing sugar
- 1 tbsp cocoa powder Green and Blacks recommended
- 1 tbsp malt drink powder like Ovaltine
- 4-5 tbsp milk
- 100 g crushed Malteasers plus extra for topping
Instructions
- ** For the Cake:
- Preheat your oven to 160°C (320°F).
- Line a muffin tin with large cupcake cases.
- Beat the softened butter and brown sugar together until light and fluffy (about 5 minutes).
- In a saucepan, melt the dark chocolate and milk with half of the sugar, then set aside to cool.
- Sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda.
- Gradually add the beaten eggs, mixing in a quarter of the dry ingredients each time until fully combined.
- Slowly incorporate the cooled chocolate mixture into the batter, pouring it down the side of the bowl.
- Pour the batter into the muffin cases and bake for approximately 15 minutes.
- Allow the cupcakes to cool in the tin for 10-15 minutes before transferring to a wire rack.
- ** For the Malt Chocolate Buttercream:
- In a stand mixer or with a hand whisk, mix the soft butter and icing sugar until light and fluffy (about 5 minutes).
- Add milk gradually until the consistency is spreadable.
- Mix in the cocoa and malt powder until fully combined.
- Stir in the crushed Malteasers, reserving some for topping.
- Spread the buttercream onto the cooled cupcakes using a palette knife, smoothing the edges.
- Top with a Malteaser and sprinkle over the remaining crushed Malteasers.
- Enjoy your delightful Malt Chocolate Cake!
