Malted Chocolate Cake

I have a sweet tooth.  BIG time.  I got it from my Dad.  He's a sneaky sweet eater.  It was his Birthday though.  There's no need to be sneaky on your Birthday.  Birthday rules clearly state that your sweet tooth can be abundantly satisfied, and this cake was dang good for that.

When I was little, we would walk to the ice cream shop on the corner and my Dad would always get a Chocolate Malt.  Nowadays, Whoppers are one of his favorite candies and are usually the sweet of choice to be stuffed in his stocking.  One can only conclude that Chocolate Malt Cake just fit for his Birthday Cake this year.

This cake is not a mistake despite the impact it may have on your waistline.  I recommend sharing it with friends to avoid un-zippable pant syndrome.

What you have hiding under candles, candy, and frosting, is a cake best defined as a deliciously rich, 3 layered wonder of moist chocolate decadence and a hint of malt.  I would have preferred a stronger malt flavor, but being the last minute kind of gal that I am, I didn't have time to go to 5 grocery stores trying to find powdered malted milk.  I used chocolate malt Ovaltine instead and it worked fine, but if you have the patience, or can make a place like Whole Foods your first stop, I would recommend going for the good stuff.

{Start with mixing your dry ingredients in one bowl and your wet ingredients in another, then swirl them together for malted chocolate wonder.}

{Frost and add halved Whoppers as decoration however you please, then take better pictures than I did!}

Malted Chocolate Cake

Recipe from Baker Girl

For the Cake2 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract

For the Chocolate Malt Frosting
1 cup butter, softened
1/2 cup unsweetened cocoa powder
3/4 cup heavy whipping cream
1/2 cup malted milk powder
5 cups confectioners' sugar

Garnish: malted milk balls

Preheat oven to 350°F. Grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixture, 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 medium speed until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

To make the frosting, 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 confectioners' sugar until smooth.

Spread frosting between layers and on top and sides of cake. Garnish with malted milk balls, if desired.