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Quick Malt Chocolate Cake Recipe

Quick Malt Chocolate Cake Recipe
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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.

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

  1. Preheat your oven to 160°C (320°F).
  2. Line a muffin tin with large cupcake cases.
  3. Beat the softened butter and brown sugar until light and fluffy (about 5 minutes).
  4. In a saucepan, melt the dark chocolate and milk with half the sugar, then set aside to cool.
  5. Sift together the flour, cocoa powder, baking powder, and bicarbonate of soda.
  6. Gradually add the beaten eggs, mixing in a quarter of the dry ingredients each time until fully combined.
  7. Slowly incorporate the cooled chocolate mixture into the batter.
  8. Pour the batter into the muffin cases and bake for approximately 15 minutes.
  9. 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!

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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.

Malt Chocolate Cake topped with Malteaser Buttercream

The Best Malt Chocolate Cake Recipe

Discover the ultimate indulgence with this malt chocolate cake recipe, a delightful treat that’s quick to prepare and sure to impress.
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Course Dessert
Cuisine American
Servings 12 large cupcakes

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!
Keyword Chocolate, Cupcakes, Malteaser Buttercream
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