The Cake Merchant

Dark Chocolate Cake with Malted Chocolate Frosting

Malted-Chocolate-Cake

Whew, It’s been a whirlwind few weeks! We’ve had quite the terrible weather here in Texas, make my commutes to Amarillo less than ideal. I know this is common in some parts of the country (including where I grew up in Indiana), but people here just aren’t equipped to deal with it, which means the ice just sits on the ground until it temperatures get above freezing. On top of that, I’ve been without a functioning computer for a while, which has made blogging rather difficult, but I’m finally back up and running. Thank goodness for Apple Care!

Anyway, during my last trip, I was trying to come up with ideas for seasonal desserts, but I couldn’t get chocolate out of my head. I was craving a super chocolaty cake with even more chocolaty frosting, and I just couldn’t think of anything else. It may surprise you, but I rarely crave cake. I love making it, I love decorating it, but when it comes to eating it, I’m perfectly satisfied with a small slice. That all changed when I made this cake a few weeks ago. I used the same chocolate cake recipe (which has now become my go to chocolate cake), but I paired it down to make a 3 layer 6-inch cake. I love that it’s a one bowl recipe that doesn’t even require a mixer!

Malted-Chocolate-Cake

Up until recently, I had never experimented much with cocoa powders. I just used Hershey’s since it was cheap and easy to find. Plus, I’ve read numerous reviews that it was just as good as some of the fancier European brands. I didn’t really want to spend a lot of money on a bog box of fancy cocoa only to be disappointed. However, on my last trip to Central Market here in Dallas, I noticed some different types of cocoa powder in the bulk section, so I bought a few dollars worth of Valrhona and decided to give it a try.

I wish I could tell you that it didn’t make a difference, but it did. Let’s just say that I was not satisfied with only one slice of this cake. It was like chocolate heaven. I’m not telling you this to push a product, but I thought the information might be useful, since it’s something I’ve been curious about for a long time. If you’re baking a chocolate cake for a special occasion, splurge on the good cocoa. Next on my list to try are Guittard and Cacao Berry. If you’ve had good experiences with other kinds of cocoa, I’d love to hear about it.

Malted-Chocolate-Cake

If you don’t like malt flavor, don’t worry. This frosting doesn’t taste like malt. In fact, no one knew there was any malt powder in this, but it does give the frosting an unusual sweetness and depth of flavor. I know I claim that a lot of things are my favorite, but this frosting is my favorite so far. Even my fiancé, who is rarely excited by cake, loved this and begged me not to share too much of it. So what are you waiting for? If you like chocolate (or even if you don’t), go make this cake!

Print
Dark Chocolate Cake with Malted Chocolate Frosting

Yield: One 3 layer 6-inch cake

Ingredients

    For the Cake
  • 1 1/3 cups (167 grams) all-purpose flour
  • 1 2/3 cups (333 grams) sugar
  • 1/2 cup (60 grams) Dutch process unsweetened cocoa powder (I used Valrhona)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2/3 cup (160 ml) vegetable oil
  • 2/3 cup (150 grams) sour cream
  • 1 cup (240 grams) water
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 extra large egg
    • For the Frosting
  • 3 tablespoons (22 grams) unsweetened cocoa powder (I used Valrhona)
  • 1 cup (125 grams) malted milk powder
  • Pinch of salt
  • 1/4 cup boiling water
  • 1 cup (2 sticks/226 grams) unsalted butter, at room temperature
  • 1 cup (125 grams) powdered sugar
  • 6 ounces (170 grams) semi-sweet chocolate, melted and cooled (I used Callebaut)
  • 1-2 tablespoons (15-30 ml) heavy cream

Instructions

    For the Cake:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line 3 6-inch cake pans and line them with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add the oil and sour cream and whisk until blended.
  5. Add the water in 1/2 cup at a time and whisk until combined.
  6. Whisk in vinegar and vanilla to blend.
  7. Add the egg and whisk until combined.
  8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
  9. Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
  10. Bake for 27-33 minutes, until a toothpick inserted into the center of the cake comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
  11. Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
    12. For the Frosting:
  12. In a medium bowl, whisk together the cocoa, malted milk powder, and salt.
  13. Add the boiling water and whisk together until smooth.
  14. Set aside to cool.
  15. With an electric mixer, beat the butter on medium high speed until light and fluffy (1-2 minutes).
  16. Add the powdered sugar and beat on low speed to combine.
  17. Turn the mixer up to medium high and high for an additional 2 minutes.
  18. Add the cocoa mixture and beat until combined.
  19. Add the melted chocolate and beat on medium for an additional 2 minutes until smooth, scraping the sides of the bowl down with a spatula when necessary.
  20. Add the cream and beat to combine.
    21. To Assemble the Cake:
  21. Place one layer of the cake on an 6-inch cake board.
  22. With an offset spatula, spread about 1/2 cup of the frosting on top of the first layer.
  23. Repeat this process with the second layer, spreading another 1/2 cup of the frosting on top.
  24. Place the 3rd layer of cake on top.
  25. Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.
  26. Let the frosting set up in the refrigerator for about 30 minutes.
  27. Apply the remainder of the frosting to the sides and top of the cake and garnish with sprinkles.
  28. Serve at room temperature.
https://cakemerchant.com/2013/12/09/dark-chocolate-cake-malted-chocolate-frosting/

Cake recipe adapted from Sky High: Irresistible Triple-Layer Cakes
Frosting recipe adapted from Martha Stewart

Comments

  1. Girl, YES! Valrhona is my #1 baking cocoa! I am fine with bargain shopping for some things, but I truly believe that when it comes to cocoa and chocolate, in many cases you do get what you pay for. It’s funny that you would mention Cacao Barry, because that was going to be my other suggestion for you. I prefer Valrhona, but Cacao Barry seems to be cheaper (at least where I buy cocoa) and it’s a really decent substitute–I usually get the Extra Brute variety. I usually buy both Valrhona and CB, use CB for most baking projects, and save Valrhona for the special stuff. 🙂 I’ve tried Guittard but I’ve paid about the same as for CB, and I prefer CB. You may also like experimenting with Black Onyx–it’s extra-alkalized and super dark. It’s not great to use by itself, but when you cut it with other cocoa powders it gives you a really deep flavor and color–think Oreo cookie-style! I’m looking forward to hearing your thoughts as you experiment more!

    Reply

  2. Lovely cake! I’m all for chocolate all the time! And I know what you mean about the malt. I make a malted chocolate chip cookies and you really can’t distinctly taste the malted milk powder but it does something to it. And confession: I used to think Valhrona cocoa was just too smokey, dark for me. I’ve come around to it recently (I do love dark chocolate) but my very favorite is still Pernigotti cocoa. Just smelling it makes me happy!

    Reply

    • I’ve never heard of Pernigotti, but I’ll keep an eye out for it. I agree, if a cocoa smells good, it probably tastes good. Thanks for the suggestion, Monica!

      Reply

  3. Oh no…Natasha you did it! You’re going to get me hooked on expensive high-quality cocoa powder! I’m afraid once I start, it will be impossible to go back…but now that you say it makes a difference I feel obliged to try it. I suppose it’s like buying organic…the extra $ is worth it and I guess I could try, like, eating less chocolate or something.

    Swoon. Gorgeous decorating/styling/photography as always!!! Do you use bake even strips when you bake your layers? Also do you shoot your photos in raw? I’m always so impressed by your professional looking photos!

    Reply

    • I’m afraid it is hard to go back now that I’m a cocoa snob. Central Market sells it in bulk, so you could get a little bit and try it out. They also carry Callebaut chocolate chips in bulk, but I can only get a little bit at a time or I will eat them straight out of the bag! And thanks for the photo compliments! I’ve started upgrading my cheaper cake pans to some more heavy duty pans, but I always use bake even strips on the flimsier pans. And yes, I do shoot in RAW.

      Reply

    • Thanks, Nicole! I usually bake separate layers in different pans rather than dividing them with a knife. Otherwise mine would be uneven, too!

      Reply

  5. What I would do for a big piece of this cake right now!! It doesn’t help that I just finished dinner and now really want some dessert : ) This cake is so pretty – I can never get my cakes to look so smooth. I’ve been curious about cocoa powder too – you may have convinced me to give some other brands a try!

    Reply

  8. Hello,
    This looks supremely delicious! I totally agree with you, the finer the cocoa powder and ingredients, the better the net result will be. I always use a good cocoa powder and vanilla essence. It makes a huge difference in the taste.
    I love using Cocoa Barry extra brute powder or Pernigotti cocoa powder and of course the trusted Neilson Massey vanilla extract. Never tried Valrhona powder but I know it’s supposed to be the best! Cocoa Barry and Pernigotti are my favorite!

    Reply

  10. Hi Natasha! This cake looks devine! I want to try the recipe but first I need to know about baking layers. It seems as though during the baking process, they rise nicely but then I pull them out of the oven and they flop. What a bummer. Can you tell me why this happens? Thanks in advance & Happy Baking.

    Reply

    • There are several reasons why this might be happening. Do you have an oven thermometer? Your oven temp may be off. If you pull it out before it’s completely finished baking, that might also cause it to sink.

      Reply

    • Hello Tamara and Natasha,

      From what I’m reading it could also be that there is too much air being mixed in when mixing the batter. From watching tutorials usually this is mentioned at the butter & sugar mixing stage, and then again when adding the eggs, milk and flour. I’m still new to baking, but it’s something I’m noticing everyone points out. Hope it helps! I can’t wait to make this recipe, it looks divine!

      Reply

  11. Hi there,
    Can I just say that I am OBSESSED with your blog! Every cake is PERFECTION.
    I have a question. I notice that the recipes you use to bake your chocolate cakes are different from one another. What is the difference with using sour cream/buttermilk/vinegar?
    Thanks!

    Reply

    • Thanks, Gwendolyn! I do use a lot of different cake recipes. This particular one is very moist and has a denser, brownie like texture. The buttermilk cakes are a little bit lighter in texture.

      Reply

  26. Dog Pee Pad Apartment
    ZRC 3KW Электрический Нагреватель
    ebay louis vuitton forum
    louis vuitton forum philippines
    High Quality Puppy Pads
    ZRDJ 15 Электрический Нагреватель
    ZRPF 3 Электрический Нагреватель
    Jet Knee Milling Machine
    高級感漂うコーディネート
    ファッションの深み
    authenticate louis vuitton forum
    トレンドアイテム探し
    スタイルの進化
    ZRPF 2 Электрический Нагреватель
    ZRC 5KW Электрический Нагреватель
    http://www.bigstar.co.jp
    日常生活を便利に
    Giant Pee Pads For Dogs
    louis vuitton forum singapore
    Female Dog Pads
    chanel or louis vuitton forum

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *