- 9
Ingredients
- 1/2 C. plus 3 T. sugar
- 1/2 C. malted milk powder
- 1 C. unbleached all-purpose flour
- 6 T. unsweetened Dutch process cocoa powder
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 2 large eggs
- 3/4 C. milk
- 6 T. unsalted butter, melted and cooled
- 1 tsp. pure vanilla extract
Preparation
Step 1
1. Preheat the oven to 350*F. Grease an 8" square baking pan and dust it with flour.
2. Combine the sugar, malted milk powder, flour, cocoa powder, salt and baking powder in a large mixing bowl. With a wooden spoon or electric mixer, stir in the eggs, milk, butter, and vanilla until just combined.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
4. Let the cake cool in the pan 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
FOR GLAZE:
5. Place the chocolate and butter in a heatproof bowl. Heat the cream in a small saucepan over medium high heat until it comes to a boil. Pour the cream over the chocolate and butter and let stand 5 minutes. Whisk until smooth.
6. Pour the warm glaze over the cake, letting it drop down the sides. Sprinkle a combination of whole and smashed malted milk balls over the glaze. Let stand until the glaze is set, about 30 minutes. Slice and serve.
7. Store uneaten cake wrapped in plastic at room temperature for up to 3 days.