
Chocolate Malted Cake
Mary's Kitchen Crush - "Birthday Dish"
30
Prep Time (minutes)
150
Cook Time (minutes)
12
ServingsIngredients
Cake
- 4½ cups (500g) flour
- 2¼ cups (225g) cocoa powder
- 4 teaspoons (20g) baking powder
- 1½ teaspoons (8g) baking soda
- 1½ teaspoons (8g) kosher salt
- 3 cups (675g) sugar
- 2¼ cups (530ml) vegetable oil
- 6 eggs
- 3 cups (710ml) buttermilk
- 1 tablespoon (15ml) vanilla
- 1 tablespoon (15g) espresso powder
- Sprinkles, optional
Icing
- 2¼ cups (570g) unsalted butter, room temperature
- ¾ cup (75g) cocoa powder
- ¾ cup (80g) chocolate malted milk powder
- 6 cups (750g) icing sugar
- 1/4 cup (78ml) 35% cream
- 1 tablespoon (15ml) vanilla
- 1 teaspoon (5g) kosher salt
Steps
Cake
- Heat oven to 350F (176C). Spray three 9-inch (23cm) cake pans with cooking spray and line bottoms with parchment paper; set aside.
- Sift together flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Beat sugar and oil together in a large bowl with a hand mixer for 1 minute. Add eggs one at time, beating well after each addition and continuing to beat for 2 minutes.
- Stir together buttermilk, vanilla and espresso powder in a medium bowl.
- Add 1/3 dry ingredients to egg mixture and beat together until almost combined.
- Add half the buttermilk mixture, stirring until mostly combined. Repeat additions ending with dry mixture, stirring until fully combined.
- Divide batter evenly among pans and bake until a toothpick inserted into the centre of cakes comes out clean, about 45–55 minutes.
- Remove from oven and cool 10 minutes.
- Release from pans, remove parchment and place on a cooling rack to cool completely.
Icing
- Beat butter in a large bowl with a hand mixer until smooth.
- Sift in cocoa and milk powder and beat to combine.
- Gradually add in 3 cups icing sugar, beating well after each addition.
- Add whipping cream and beat to combine.
- Gradually mix in remaining icing sugar (3 cups).
- Beat in the vanilla and kosher salt.
- Spoon a small dollop of icing onto cake stand. Place first cake round on top, pressing lightly to adhere.
- Smooth ¾ cup (100g) icing onto cake round and top with second cake round. Repeat with more icing and another round.
- Use remaining icing to decorate top and sides of cake. Decorate with sprinkles if desired.