12230 Triple Malt Chocolate Cake 1 hour, plus cooling and frosting time 10 mins 1 double-layer 8-inch cake (10 to 12 servings) Fri Jul 18 12:03:00 -0700 2008 Tue Aug 25 13:22:58 -0700 2009 Easy American CHOW http://www.chow.com/recipes/12230 Tue, 25 Aug 2009 20:22:58 GMT A soda fountain treat turned into a cake A soda fountain treat is turned into a cake, topped with Vanilla Malt Frosting and malted milk balls. Truly the sum of its parts, this recipe comprises elements that are each delicate in their malt flavor—the cake, Vanilla Malt Frosting, and malted milk balls—but that together form a treat even the best soda jerk couldn’t top.

What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store.

This recipe was featured as part of our Easy-Bake Birthday Cakes story.

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  • Heat the oven to 325°F and arrange the rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
  • Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps. Set aside.
  • Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
  • Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
  • Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
  • To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, or crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press malt balls into the frosting around the sides of the cake and serve.
    • ]]>     http://www.chow.com/assets/2008/07/choc_cake290.jpg Kate Ramos 54 Sweet/Dessert 2 cups malted milk powder

    ]]>     1 2/3 cups all-purpose flour

    ]]>     3/4 cup unsweetened cocoa powder

    ]]>     301 1 teaspoon kosher salt

    ]]>     3/4 teaspoons baking soda

    ]]>     3 large eggs

    ]]>     298 1 1/3 cups granulated sugar

    ]]>     2/3 cup vegetable oil

    ]]>     292 2 teaspoons vanilla extract

    ]]>     1 1/3 cups whole milk

    ]]>     1 recipe Vanilla Malt Frosting

    ]]>     1 cup malted milk balls, coarsely chopped

    ]]>     5931 kate ramos 1 chow 20497 birthday cakes 131 chocolate 50 dessert 384 easy 813 hungry 744 indulgent 812 old school 273 party 318 snack 1585 birthday 23 cake 2747 make ahead