As a child, my favourite comfort drink was the malted milk drink, Horlicks.  When I grew up, it became hot chocolate.  Now I am revisiting malted milk by baking with it, and everyone around me is falling in love with it all over again (or for the first time).  (See my malted chocolate chip cookies recipe here.)  I made this delicious, 3-layer, chocolate malt cake for my sister’s birthday.  My family really liked it even though they’re not normally fans of chocolate cake.  My mom kept picking the Maltesers off the cake and my sister kept stealing them from other peoples’ plates, so the next time I make this cake, I may cover the entire top of it with Maltesers.  🙂

Chocolate Malt Cake Recipe

Three layer cake recipe adapted from Paula Deen (original recipe posted here); malted Belgian chocolate frosting adapted from Sweetapolita

for the cake:

2 1/4 cups all-purpose flour

1 1/4 cup granulated white sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

scant 1/2 tsp salt

1 cup whole milk

1 cup malted milk powder or malted milk drink powder such as Horlicks or Ovaline (King Arthur Flour ships their malted milk powder to Canada.)

1 cup vegetable oil

3 large eggs

1 cup sour cream

1 tsp vanilla extract

for the frosting:

1 lb salted butter (4 sticks or 2 cups) softened at room temperature

4 cups icing sugar

1 tbsp vanilla extract

1 cup malted milk powder or malted milk powder drink such as Horlicks or Ovaltine

8 oz (250 g) dark chocolate, chopped and melted (you can use 50% cocoa or higher)

1/2 cup whipping cream

cocoa powder (optional)

for decorating:

Maltesers or Whoppers (chocolate covered malted milk balls)

to make the cake:

Preheat oven to 350F.  Using cooking spray, grease and flour 3 (9-inch) cake pans and set aside.  In a large bowl, sift together the flour, cocoa, baking soda, baking powder, and salt and set aside.  In a smaller bowl, stir together the milk and malted milk powder and set aside.  In the bowl of a stand mixer, beat the oil and sugar on medium speed.  Add the milk and malted milk powder mixture, oil, eggs, vanilla and sour cream to the bowl and beat at medium speed until combined.  Then, on low speed, beat in the sifted dry ingredients until just combined.  Pour the batter evenly into the 3 prepared pans and bake in the centre of the oven until a toothpick inserted into the centre comes out clean or, preferably, with just a few crumbs attached to it, about 14 to 18 minutes.  Place the pans on a wire rack until cool enough to handle.  Then remove the cake from the pans and allow them to cool completely on the wire rack.  Meanwhile, make the frosting.  Once your cake layers have cooled completely, use a large and sharp knife to trim off the rounded tops, so that you have flat surfaces.   

to make the frosting:

In a small bowl, mix together the cream and malted milk powder and set aside.  In a bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.  Add the vanilla and cream with malted milk powder.  Beat on medium-high speed until well combined, about 1 minute.  Then add the melted chocolate and beat on medium speed until very smooth (about 2 minutes).  If the frosting is not chocolatey enough or if it is not stiff enough for your taste, add cocoa powder 1 tbsp at a time and beat on medium-high speed until very well combined.  This frosting is best if used right away, so I’d recommend using a different frosting recipe if you need to make the frosting in advance.

to decorate the cake:

I use a large, offset, metal spatula to spread frosting onto a cake.  Spread a bit of frosting onto the centre of your cake board.  This will prevent your cake from sliding off.  Then centre your bottom layer of cake on the cake board.  Spread a layer of frosting on top of your cake, leaving a thin edge of unfrosted cake all the way around.  Then place your middle layer of cake ontop of the bottom layer and very gently press down on it.  Add a layer of frosting on top of the middle layer, again leaving a thin edge of unfrosted cake all the way around.  Then add the top layer, press down very gently, and frost the top and sides of the cake as desired.  Finally, garnish with malted milk balls as desired (personally, I think the more malted milk balls you use, the better).  This cake is best enjoyed the same day it is made, because the malted milk balls will become soggy as they absorb moisture from the air.