Chocolate Cake w/Chocolate Malt Frosting

Photo by Patrie L.

PREP TIME

70

minutes

TOTAL TIME

195

minutes

SERVINGS

--

servings

PREP TIME

70

minutes

TOTAL TIME

195

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 1

    cup boiling water

  • 3/4

    cup unsweetened cocoa powder

  • 13.4

    cups all-purpose flour

  • 1 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • 1 1/2

    cups buttermilk, at room temperature

  • 1

    tsp vanilla extract

  • 10

    tbsp unsalted butter, at room temperature

  • 2

    cups granulated sugar 3 eggs, beaten

  • FROSTING:

  • 4

    oz unsweetened chocolate, chopped

  • 1/3

    cup milk + more as needed

  • 1/4

    cup unflavored or chocolate malted milk powder

  • 8

    tbs unsalted butter, at room temperature

  • 1

    tsp vanilla extract

  • 3 3/4

    cups (1 lb) confectioners' sugar, sifted + more as needed

  • 1

    cup malted milk balls

Directions

CAKE: 1.) Preheat oven to 350 degree F. Butter 2 (9") round cake pans; line bottoms with parchment paper. Dust with flour. Whisk boiling water and cocoa until smooth. Cool completely. 2.) Sift flour, soda and salt. Mix buttermilk and vanilla. Beat butter in bowl on high until smooth. Gradually beat in sugar. Beat until mixture is fluffy, 3 minutes. Gradually beat in eggs, then cocoa mixture. On low in thirds, alternately add flour and buttermilk mixtures; beat until smooth. Divide between pans. Bake until pick inserted into centers comes out clean, 30 to 35 minutes. Cool 10 minutes. Remove from pans. Cool completely on racks. FROSTING: 1.) Melt chocolate in top of double boiler set over hot, not simmering, water. Remove from heat; cool until tepid. Whisk milk and malted milk powder. Combine butter, chocolate and vanilla in large bowl. Add half of confectioners' sugar. Mix on low, gradually adding remaining sugar, alternating with milk mixture, until smooth. If too thick, thin with milk. If too thin, add more sugar. Beat on high until fluffy, 1 minute. 2.) Reserve 16 malted milk balls. Coarsely chop remaining. Spread one cake layer with 1/2 cup frosting; sprinkle with chopped milk balls. Top with remaining cake layer. spread with frosting. Garnish with reserved milk balls.

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