Holy hell I’m behind in my posting. My laptop took a crap on me a few months ago and I’ve been posting sporadically since then. Right now I’m writing from my dad’s lap top at the dining room table in my temporary housing in Long Beach, Calif. My laptop is somewhere in Portland, Ore. I think. I sent it away to be fixed about 10 days before I moved. Nearly a month later and I haven’t heard a damn peep.
At any rate, I made this cake (or something similar) during my birthday cake week back in July. It was a huge hit. I tweaked the recipe slightly but four months later I clearly cannot remember the changes I made. They may or may not be exactly reflected in what’s written below. The recipe I used as my base recipe was from the bird on a cake website.
- 3 1/2 c. all-purpose flour
- 1/2 c. Cake flour
- 3 c. granulated sugar
- 1 heaping c. unsweetened cocoa powder
- 2 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 1/2 c. milk
- 2 c. malted milk powder
- 1 1/2 c. vegetable oil
- 5 large eggs
- 1 1/2 c.sour cream
- 1 1/2 tsp. vanilla extract
chocolate malt frosting.
- 1 c. unsalted butter (room temperature)
- 1 c. Vegetable shortening
- 1 c. unsweetened cocoa powder
- 1 c. heavy whipping cream
- 1 c. malted milk powder
- 2 lb confectioners’ sugar
- Pinch of salt
- malted milk balls for garnish
chocolate ganache ingredients.
- 1/2 c. heavy cream
- 1 c. semi-sweet chocolate chips
- 1 tsp. vanilla extract
- Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper. Grease the sides and flour.
- In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. In a small bowl, combine the milk and malted milk powder; stir until dissolved. Add milk mixture, oil and eggs to flour mixture; beat with electric mixer on medium speed until smooth. Add sour cream and vanilla; beat just until combined. Pour the batter into prepared pans. Bake for about 50 to 60 minutes (until toothpick inserted in center comes out nearly clean).
- To make the frosting: In a large mixing bowl, beat butter and cocoa powder with electric mixer until creamy. In a small bowl, combine the cream and malted milk powder; stir until dissolved. Add the cream mixture to the butter mixture; beat at low speed until combined. Gradually add confectioners’ sugar, beating until smooth. I do remember adding a bunch of extra malt powder at the end in an effort to make the frosting more malt flavored.
- To make the ganache: Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture, stirring until all the chips have completely melted. Mix in the vanilla. Allow to cool until it reaches desired consistency.
- To assemble the cake, split the cake layers in half. Frost the layers, top and outside with the chocolate frosting. Pour the ganache just on the top of the cake. Garnish with malted milk balls (the big kind you buy in the bulk section of your local grocery store).