Side Pannel
Choc-Malt Cake
Choc-Malt Cake
- Recipe Submitted by Healthy Recipes on 01/21/2014
Category: Chocolate, Cakes
Ingredients List
- 2 cups sugar
- 1-3/4 cups plain flour
- 3/4 cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons bi-carbonate of soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil (I used Grapeseed Oil)
- 1 tablespoon malt extract
- 1 cup boiling water
- 300ml cream, whipped
- Maltesers for decorating
- For the Frosting:
- 250g icing sugar
- 1 teaspoon cocoa powder
- 2 tablespoons malt extract
- 125g unsalted butter, room temperature
- 2 tablespoons boiling water
Directions
Make the Cake:
Heat oven to 180 degrees C. Grease two 20cm round cake pans and line the bases with baking paper.
Sieve the sugar, flour, cocoa, baking powder, bi-carbonate of soda and salt into the bowl of an electric mixer fitted with the paddle attachment.
Whisk the eggs, milk, oil and vanilla together in a separate bowl. Add them to the dry ingredients and beat on medium speed for 2 minutes.
Put the malt extract and boiling water into a jug and whisk them together until the malt extract has melted. Add it to the batter and mix until incorporated. The batter will be thin, which is what we want as this is what will make the cake moist and light. Pour the batter into the prepared pans.
Bake for 30 to 35 minutes or until wooden toothpick inserted in centre comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.
Make the Frosting:
In the bowl of a food processor, whiz the icing sugar to get rid of any lumps. Add the cocoa powder and pulse again to combine. Add the butter and malt extract and process again. Add as much boiling water as is needed to achieve a spreadable consistency.
Assemble and Decorate the Cake:
When the cakes are completely cool, place one cake on a cake stand or platter and top with the whipped cream. Put the other cake on top of that and top with the frosting. Spread the frosting evenly over the top of the cake. Place Maltesers around the edge of the top of the cake.
Heat oven to 180 degrees C. Grease two 20cm round cake pans and line the bases with baking paper.
Sieve the sugar, flour, cocoa, baking powder, bi-carbonate of soda and salt into the bowl of an electric mixer fitted with the paddle attachment.
Whisk the eggs, milk, oil and vanilla together in a separate bowl. Add them to the dry ingredients and beat on medium speed for 2 minutes.
Put the malt extract and boiling water into a jug and whisk them together until the malt extract has melted. Add it to the batter and mix until incorporated. The batter will be thin, which is what we want as this is what will make the cake moist and light. Pour the batter into the prepared pans.
Bake for 30 to 35 minutes or until wooden toothpick inserted in centre comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.
Make the Frosting:
In the bowl of a food processor, whiz the icing sugar to get rid of any lumps. Add the cocoa powder and pulse again to combine. Add the butter and malt extract and process again. Add as much boiling water as is needed to achieve a spreadable consistency.
Assemble and Decorate the Cake:
When the cakes are completely cool, place one cake on a cake stand or platter and top with the whipped cream. Put the other cake on top of that and top with the frosting. Spread the frosting evenly over the top of the cake. Place Maltesers around the edge of the top of the cake.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
