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chocolate malt cake
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5 from 2 votes

Chocolate Malt Drip 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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, English
Keyword: bake malt cake, best chocolate cake recipe, best chocolate malt cake recipe, chocolate cake, chocolate cake mix, chocolate cake recipe, chocolate cake recipes, chocolate malt cake, chocolate malt cake recipe, chocolatecakefromscratch, homemade chocolate cake, homemade malt cake, malt cake, malt cake recipe, moist cake, super moist chocolate cake
Servings: 10
Author: The Ovenist

Ingredients

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)

CHOCOLATE DRIP

  • 120 grams heavy whipping cream around 1 cup
  • 150 grams semi-sweet chocolate chips

Instructions

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. 

Notes

  • 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