When malted milk cake comes to indulgent desserts, the best chocolate malt cake stands out as a true masterpiece. This rich and flavorful cake malt combines the deep, comforting taste of chocolate with the unique, nostalgic flavor of malt. Whether you’re a seasoned baker or a beginner, this Ovaltine cake is sure to impress with its moist texture and decadent layers.
The Best Chocolate Malt Cake is perfect for birthdays, holidays, or any occasion that calls for a show-stopping dessert. Imagine slicing into the best chocolate malt cake, revealing layers of moist chocolate sponge and creamy malt frosting. The aroma of rich cocoa and sweet malt fills the air, enticing everyone around.
Cake: – 2 cups all-purpose flour 260g – 1 ½ cups sugar 330g – ⅔ cup cocoa powder 65g – 2 tsp baking powder – 1 tsp baking soda – 1 tsp salt – 2 eggs – ⅔ cup vegetable oil 135g – 1 cup milk 240g – ½ cup malted chocolate powder 50g – I use Ovaltine – 2 tsp instant coffee – ½ cup boiling water 120g – ½ cup sour cream 120g Chocolate Cream Cheese Frosting: – ½ cup unsalted butter 113g – 8 oz cream cheese 226g – 3 cups powdered sugar 360g – ½ cup cocoa powder 50g – 2 tbsp Ovaltine chocolate powder optional
This cake is exactly what a chocolate cake should be perfect in every way! 1. The indulgent and rich chocolate flavor truly satisfies the chocolate lover in you. 2. The moist and dense texture that ensures every bite is a delight. 3. Topped with a decadent chocolate cream cheese frosting that strikes the perfect balance. 4. Simple and quick to make with minimal ingredients and steps.
I highly suggest not omitting the malted chocolate powder because it contributes significantly to both the taste and consistency of the cake. You have the option to choose from various brands of malted chocolate powder like Nesquik, Horlicks, Milo, and Carnation.
In case you are unable to locate the powder, you can substitute it with 1 cup of malted chocolate milk instead of 1 cup of milk and ½ cup of Ovaltine in this recipe.
It seems like you’re attempting to bake a large amount of batter in a single pan. My suggestion is to divide the batter evenly between two pans that are 8″ to 9″ in size. Bake them for approximately 30 minutes until a toothpick inserted in the center comes out clean. By baking in smaller portions, you can ensure that the middle of the cake cooks thoroughly without the risk of overbaking the edges.