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Chocolate Malt Cake with Chocolate Malt Icing is a WIN. If you love chocolate, this chocolate layered cake with chocolate frosting topped with chocolate ganache is a total dream come true!
Chocolate Malt Cake
Oh boy…chocolate lovers, this one’s for YOU. This chocolate malt cake with chocolate malt icing is A-MAZ-ING. It’s embarrassing to admit, but I am drooling just thinking about it. This is a safe space, right? 🙂
In all seriousness, this is quite possibly one of the best chocolate cakes I have ever had (and I’ve made it my personal mission to try as many as possible!). I wish I could take the credit for this chocolate malt cake recipe, but alas, the glory belongs to my cousin Jill, who gave me this recipe a few years ago.
If the images in this post are making your tummy growl, let me tell you that it tastes BETTER than it looks (seems impossible huh? But it’s true!). I made this for my hubby’s birthday and he absolutely loved it. He asked if he could have it for his birthday EVERY year…fine by me! Thank you so much, Jill! You are the cake QUEEN!
What is Malt?
Malt certainly has a distinct (and delicious taste) and this chocolate malt cake plays up the malt flavor in both the cake and the icing. If you’re curious what malt is, it’s a cereal grain that is dried in a special germinated method, called malting. Fascinating, right?
Tips for Slicing a Round Cake
The chocolate malt cake can easily feed 12 adults when sliced properly. This cake has two four layers of cake by using two cake pans. If you are anything like I used to be, the thought of slicing a round cake might make you a bit nervous. If so, don’t worry. You’ll be a cake-slicing pro in no time with this brilliant tip.
Rather than cutting the cake into even triangle wedges (who can do that anyway?), slice the cake horizontally all the way across into half-inch slabs. From there, cut the slabs into even rectangles. It’s much easier to understand if you see a visual, so check out this post here.
More Chocolate Desserts to Enjoy
- Chocolate Raspberry Cake
- Easy Molten Chocolate Cake
- Ridiculously Delicious Chocolate Cake
- Easy Flourless Chocolate Cake
- Double Chocolate Oreo Bundt Cake
How to Make Chocolate Malt Cake
Chocolate Malt Cake with Chocolate Malt Icing
- 9 inch cake pans
- 2 1/4 cup flour
- 1 1/4 cup sugar
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup malted milk powder can be found by the instant breakfasts
- 1 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 2 teaspoon vanilla extract
- Malt icing see recipe below
- Chocolate ganache see recipe below
- Malted milk balls Whoppers
Chocolate Malt Icing:
- 16 ounces bittersweet or semi-sweet chocolate (we used chocolate chips)
- 2 cup heavy whipping cream
- Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
- In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
- Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.
- For the frosting: This makes a lot of frosting… the original recipe makes a little less but I made extra for the layers. The frosting is so good! In a large bowl beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.
- For the ganache: Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.