Chocolate Malt Cake #thecakeslicebakers
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My daughter had a great time helping smash the whoppers to sprinkle around the middle of this adorable little cake!
Little Every Day Cakes is such a fun pick for this year - I am super excited to be baking through this one? Why - because there actually IS such a thing as "too much cake" and especially in this time of COVID it's been a little harder to find homes for extra baked goods; plus sometimes you just don't want to have a bunch of extra, you want just enough for a couple people, or one evening. Little Every Day Cakes has smaller sized bakes which are delicious and perfectly proportioned for a small family to enjoy for a day or two without a bunch of leftovers.
That said - look at this pretty little cake! It's stunning and if you have Whoppers lovers in your house, or someone who loves the flavor of malt in general, what a perfect birthday cake this would be!
The chocolate cake is decadently rich and moist, and the frosting fudgy and rich with malted flavor. It's just a fun, delicious little cake! And if you don't already have or don't want to invest in the smaller 6" cake pans, I am sure you could bake this in a larger round cake pan or maybe an 8" square pan. The little stacked cake was super cute though!
It is a new year and a new book - Little Everyday Cakes - and our choices for January 2021 were:
Lemon-Rosemary Yogurt Loaf
Chocolate Malt Cake
- Culinary Adventures with Camilla
- My Recipe Reviews
- A Little Bit of All Right
- Amandie Bakes
- Making Miracles
- Sweet Sensations
Oatmeal-Applesauce Cake with Lemony Apple Topping
Chocolate Malt Cake
1 cup plus 2 TBS malted milk powder
1 cup (less 1 TBS) all-purpose flour
6 TBS unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, room temperature
3/4 cup granulated sugar
6 TBS canola oil
1 tsp vanilla extract
3/4 cup milk, room temperature
8-10 chocolate covered malt balls (such as Whoppers)
1/2 cup butter, softened
1 tsp vanilla extract
1/2 cup malted milk powder
1/4 tsp salt
1 1/2 cups confectioner's sugar, sifted
1 - 2 TBS cocoa powder
2 TBS heavy cream
- Preheat the oven to 325 degrees and generously spray 2 6" round baking pans with nonstick Baking Spray and set aside.
- In a medium bowl, combine the dry ingredients: malted milk powder, flour, cocoa powder, baking soda, and salt. Whisk to combine.
- In another medium bowl, combine the following ingredients: eggs, granulated sugar, oil, vanilla extract and whisk to combine.
- Add about 1/4 of the dry ingredients into the wet mixture, followed by 1/4 of the milk, repeating until all dry ingredients and milk are blended into the sugar / egg mixture and batter is smooth.
- Divide the batter between the pans and bake 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cakes to cool in the pans about 10 minutes, before carefully turning out to complete cooling on a rack.
- Once cakes are completely cool, prepare the frosting. Place the softened butter with the malted milk powder, cocoa powder, and confectioner's sugar in the bowl of a stand mixer and blend on low until it begins to incorporate. Add in the vanilla extract, salt, and heavy cream, blending at increasing speeds until smooth and creamy, and spreadable.
- Place one of the cooled cake rounds on a plate. Place a little about 1/3 of the frosting on the cake and spread gently to coat, spreading to the edge. Sprinkle the crushed whoppers over the filling. Top with the second cake round, and add remaining frosting to the cake, spreading gently and pushing out towards the outside edges, and all the way around the outside.
- Serve and enjoy! Store leftovers in the refrigerator.
Recipe adapted from Everyday Little Cakes by Candace Floyd