Best 4 Deep Chocolate Cake With Double Malt Topping Recipes

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Indulge in the decadence of the Deep Chocolate Cake with Double Malt Topping, a symphony of rich flavors that will tantalize your taste buds. This exquisite cake features layers of moist, fluffy chocolate cake smothered in a luscious double malt topping, creating a harmonious balance of sweetness and bitterness. The combination of chocolate and malt is a match made in dessert heaven, delivering a flavor profile that is both familiar and exciting. This indulgent treat is perfect for special occasions or simply as a delightful indulgence to satisfy your sweet cravings. Discover the secrets behind this culinary masterpiece as we unveil the step-by-step instructions for crafting the perfect Deep Chocolate Cake with Double Malt Topping.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP CHOCOLATE CAKE WITH DOUBLE-MALT TOPPING



Deep Chocolate Cake With Double-Malt Topping image

Make and share this Deep Chocolate Cake With Double-Malt Topping recipe from Food.com.

Provided by sweetcakes

Categories     Dessert

Time 1h20m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 14

1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1 3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1 1/2 cups milk
2 cups whipping cream
1/3 cup malt drink powder
2 (11 1/2 ounce) packages milk chocolate pieces
2 cups malted milk balls

Steps:

  • Preheat oven to 350*.
  • Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
  • In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
  • In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
  • Add sugar; beat until combined.
  • Add eggs, one at a time, beating for 20 sec after each.
  • Beat in chocolate and vanilla.
  • Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
  • Divide batter into prepared pans; spread evenly.
  • Bake for 17-20 min or until toothpick comes out clean.
  • Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
  • Frosting:.
  • In saucepan over med-high heat bring cream just to boiling.
  • Stir malt powder.
  • Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
  • Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
  • Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
  • Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
  • Assembly:.
  • Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.

MALTED CHOCOLATE PUDDING CAKE



Malted Chocolate Pudding Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

Nonstick cooking spray
2/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour
3/4 cup packed light brown sugar
1/4 cup Dutch processed cocoa powder, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup chocolate malt powder, such as Ovaltine
1/2 cup low-fat (1 percent) milk
1 large egg white
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 1/2 cups boiling water
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
  • Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
  • Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.

Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water

Steps:

  • For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
  • Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  • Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
  • For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
  • Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g

CHOCOLATE MALT CAKE



Chocolate Malt Cake image

Looking for a chocolate dessert using Betty Crocker™ Super Moist™ milk chocolate cake mix? Then check out this delicious cake topped with malted milk balls.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
3/4 cup chocolate malted milk powder
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
3/4 cup chocolate malted milk powder
1 teaspoon vanilla
1 cup chocolate-covered malted milk balls, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
  • In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g

Tips:

  • For a richer chocolate flavor, use dark chocolate with a cocoa content of at least 70%.
  • To ensure the cake rises evenly, make sure all of the ingredients are at room temperature before you start baking.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Use a double boiler to melt the chocolate for the topping, as this will help to prevent it from burning.
  • Stir the chocolate topping constantly until it is smooth and creamy.
  • Allow the cake to cool completely before frosting it, as this will help to prevent the frosting from melting.
  • Serve the cake at room temperature for the best flavor and texture.

Conclusion:

The deep chocolate cake with double malt topping is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, moist texture, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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