Chocolate Malt Cake
Servings 12
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup sugar
- 1/3 cup cococa powder
- 1/3 cup malted milk powder Horlicks, Ovaltine, etc.
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs large, room temperature
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk refer notes
- 2/3 cup boiling water
- 1 tbsp instant coffee powder
FOR FROSTING
- 120 GM butter softened
- 1/4 cup cocoa powder
- 1/3 cup malted milk powder
- A pinch of salt
- 2 cups icing sugar
- 1 tsp vanilla extract
- 1 - 2 tbsp cream or milk
- Chocolate for topping
Instructions
- Preheat oven to 180 degrees. Grease and set aside 2 x 9 inch baking pans.
- In a big bowl, sift the flour, cocoa powder, baking powder, baking soda and salt.
- Add in the sugar and give it a good whisk.
- Make a hole in the center. Crack in the eggs and add in the oil, buttermilk and vanilla extract.
- With an egg beater, on a low speed setting, beat till the batter is combined.
- Melt the coffee into the hot water and pour into the batter. Just beat till combined. The batter will be runny.
- Divide equally into both the pans and bake for 20-30 minutes till the center comes out clean.
- For making the buttercream, beat the butter till soft.
- Add in the cocoa and malted milk powders along with the vanilla and salt and beat.
- Now add in the icing sugar and beat in slowly till it combines. Add in the cream or milk to loosen the icing.
- Refrigerate the icing till use.
- Once the cakes are baked, flip them onto a cooling rack and allow them to cool completely.
- Ice the cake as per your liking. I spread a thin layer in between both the cakes, did a thick layer on top and used the remaining to cover the sides.
- Top with pieces of chocolate and enjoy.
Notes
The cake is moist at room temperature.
If keeping it in the fridge, bring to room temperature and enjoy. It tastes better then.