Monday, December 24, 2007

Chocolate Malt Cake

My love for Paula Deen knows no bounds, esp. after making this cake from her Holiday Baking 2007 magazine.

I'm a big fan of chocolate layer cake, esp. devil's food and this blows anything I've ever had or made prior-- out of the water! It is slap-yourself-silly-delicious!

Chocolate Malt Cake
Makes 1 (9-inch) cake

2 1/4 c. all purpose flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
1 c. milk
1 c. malted milk powder
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tspn vanilla extract
Chocolate Malt Icing (recipe follows)
Garnish: malted milk balls (and I used silver dragees to make it more Christmas-y ;) )

  • Preheat oven to 350. Butter & flour 3, 9-inch, baking pans.
  • In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
  • In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
  • Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.
  • Ice and garnish w/malted milk balls if desired

Chocolate Malt Icing
Makes 4 cups

1 c. butter, softened
1/2 c. unsweetened cocoa powder
3/4 c. heavy whipping cream
1/2 c. malted milk powder
5 c. powdered sugar

  • In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
  • In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.


7 comments:

~Amber~ said...

Mmmmm this looks and sounds awesome!! Merry Christmas!

Melissa said...

I was really looking forward to making this cake and starting writing down the recipe you have on this page and you don't have baking powder as an ingredient, but in your directions it says to mix it in w/ the other dry ingredients! How much do I use?

bellalately said...

Hi Melissa :) Thanks for actually reading this blog as well as your attention to detail! Sorry for the oversight, the amount is 1 tspn of baking powder (recipe has also been corrected).

Thanks! :)
Bella

Melissa said...

omg! First of all, thanks for correcting the recipe:) Second of all, it was sooo delicious!! My husband and I absolutely love it, and it was super easy to make! I will definitely make it again! Thanks for putting in on your blog

Cozyreader said...

Can you make this cake the day before serving? Does it need to be refrigerated? If I make it the day before, should I store the layers wrapped at room temperature and ice before serving?

bellalately said...

Hey Cozy-- I did refrigerate this particular cake. However, you will want to take it out well in advance of serving it, so it has time to come to room temp. Tastes much better than eating it cold! Hope you like it as much as we did!

Kellie said...

I entered this cake in our local county fair last summer and won Best of Show in the baking division. It is an easy "from scratch" cake and tastes wonderful!