Imagine a dessert that combines the rich, velvety decadence of chocolate with the nostalgic crunch of malt balls – a cake so irresistible that it'll transport you back to childhood memories while satisfying your most sophisticated sweet cravings. This Chocolate Malt Ball Cake isn't just another dessert; it's a showstopping treat that promises to become the star of any gathering, from casual family dinners to elegant celebrations. Get ready to revolutionize your baking game with a recipe that's surprisingly simple yet incredibly impressive!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup malted milk powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup malt balls, crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and malted milk powder. Whisk these dry ingredients until they are well combined and free of lumps.
- In a separate bowl, combine the granulated sugar, milk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until they are smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined, being careful not to overmix the batter, which can result in a tough cake.
- Fold in half of the crushed malt balls into the batter, reserving the remaining half for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, optionally frost the cake with chocolate buttercream or whipped cream, and sprinkle the remaining crushed malt balls on top as a decorative and crunchy garnish.
- Slice and serve the cake at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test – if it comes out with a few moist crumbs, your cake is perfectly baked.
- Crushing Malt Balls: For the best texture, crush malt balls slightly unevenly – some fine crumbs and some larger pieces create a more interesting texture.
- Storage Hack: To keep the cake moist, store it in an airtight container with a slice of bread, which helps retain moisture.
- Frosting Option: For an extra indulgent touch, consider a malted chocolate buttercream to enhance the malt flavor even more.
- Make Ahead: This cake actually tastes better the next day, as the flavors have time to meld and develop.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 40mg
