Chocolate Malt Drip Cake
The best chocolate malt drip cake! This cake was an instant hit in my family. I did not make any other chocolate cake for another few months, because my family would constantly ask me bake this cake.
It is soft. It is moist. It is chocolate-y. It’s all the things a good cake should be. And when you throw in some epic malt flavor? P.H.E.N.O.M.E.N.A.L.
Making Chocolate Malt Cake
The process is pretty simple! You mix your dry ingredients in one bowl, the wet ingredients in another. Then you beat the wet ingredients into the dry ingredients and beat in boiling water towards the end.
THAT IS IT!
This malted chocolate cake, in particular, I made at a party. The chocolate drip adds a little fancy to it, but I’ve made this cake plenty of times without a frosting, and this chocolate malt cake with Maltesers alone.
Malt and chocolate coming together, I’d say, is one my favorite unions in the world. From family, to family friends, to just friends, everyone raved about this chocolate cake.
And my favorite part? This chocolate malt cake recipe comes together in a giffy, and has made a home in my best chocolate cakes recipe collection.
From the time I walk into the kitchen, it takes only 10 minutes before it’s in the oven!
The silky, smooth chocolate malt frosting that goes with it is also super easy to make. After you spread the frosting on the cake layers, remember to place the cake in the fridge for a couple of hours (so the frosting can set).
Should I use sugar syrup between the layers?
Brushing the cake layers with sugar syrup leads to a more moist cake, and who doesn’t love that? On the other hand, no one, and I mean NO ONE, likes a dry cake!
The longer a cake sits in the fridge, the more moisture it loses, causing it to be dry.
When you brush the cake layers with sugar syrup, you are adding extra moisture (and some extra sweetness, but that’s okay), so your cake remains moist.
How do I make sugar syrup?
A sugar syrup is easy to prepare and can be made in advance. You can store it in a jar or airtight container for many months! What you need for a simple sugar syrup:
- I cup water
- 1 cup sugar
In a medium saucepan on medium-high heat, add the sugar and water and stir till the sugar has dissolved. Let it come to a boil. After 3 minutes of boiling, remove from saucepan from the stove.
Allow the sugar syrup to cool before using. You can use a spray bottle or a pastry brush to apply syrup on the cake layer.
What if I don’t have sour cream?
No problem, my friend! There is a simple way to make sour cream substitute: In one cup whipped yogurt, add 1 tablespoon of lemon juice. Mix and keep aside for ten minutes. Your sour cream substitute is ready!
Go ahead and try it out, it might just become your new favorite thing!
Chocolate Malt Drip Cake
Chocolate Malt Cake
- 2 ¼ cups all-purpose flour
- 1 ¼ cup sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup Chocolate malt powder Horlicks, Milo, Ovaltine
- 1 cup milk
- 1 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla essence
Chocolate Malt Frosting
- 1 cup unsalted butter softened
- 1/2 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/2 cup chocolate malt powder Horlicks, Milo, Ovaltine
- 3 cups icing sugar
- 4-5 tablespoons cream cheese (Philadelphia)
- 120 grams heavy whipping cream around 1 cup
- 150 grams semi-sweet chocolate chips
FOR THE CAKE
- Preheat oven to 180°c. Butter and flour two 8-inch or 9-inch pans. (I used three 8-inch pans)
- In a medium bowl, add the flour, sugar, cocoa, baking soda, baking powder, and salt and whisk to combine.
- In a separate bowl, combine milk and malted milk powder. Stir till the malted milk powder dissolves in the milk. Add oil and eggs to this mixture and whisk well to combine.
- Add this liquid mixture to the flour mixture and beat at medium speed just until smooth.
- Next, add the sour cream and vanilla. Beat just until combined.
- Pour batter evenly into prepared pans. Bake the cakes for 20 minutes, or until a toothpick inserted in center comes out clean. Remove the cakes from the oven and let cool in pans for 10 minutes. Run a butter-knife along the sides of the cake to loosen the sides. Invert on wire racks to cool completely.
- Once they have cooled, use a knife to cut the domes of the cakes so you have they have flat tops. This ensures that when you layer the cake, it looks nice and even.
FOR THE FROSTING
- In a large bowl, add butter and cocoa powder. On medium speed, beat until until creamy.
- In a separate bowl, mix together cream and malted milk powder and then add it into the butter mixture. Beat at low speed to combine.
- Now, sift the confectioners' sugar in two parts and beat until combined.
- Finally, and cream cheese and beat until smooth.
- Place one layer on cake board, brush or spray with sugar syrup (see the post above). Spread frosting, then another layer of cake and spray/brush with sugar syrup. Repeat for another layer. Lastly, spread frosting on the top and sides of cake.
- Chill the cake in the fridge before decorating it with chocolate drip and Maltesers.
FOR THE DRIP
- Place semisweet chocolate chips into a bowl.
- Pour cream into a small saucepan and heat on low flame cream until just steaming.
- Pour the cream over the chocolate. Let it sit 5 minutes then whisk until smooth.
- Let it cool until it is slightly warm to the touch before piping onto chilled cake.
- Sour cream substitute: In one cup whipped yogurt, add 1 tablespoon of lemon juice. Keep aside for 10 minutes then use in the recipe
- You can make the drips using a piping bag or a bottle with a small nozzle.
- You can use sugar syrup between the layers to further increase the moistness. This helps especially if you are making the cake a day or two in advance, as it prevents the cake from drying out in the fridge.
- Cake and frosting recipe credits: Maham Alavi
Did you try this recipe?
I would love to know how it turned out for you! Leave me a comment below and post a picture on Instagram with the hashtag #theovenist.