Deep Chocolate Cake with Double Malt Topping
Indulge your chocolate cravings with this decadent Deep Chocolate Cake with Double Malt Topping—a dessert that’s as rich in flavor as it is stunning in presentation. This ultra-moist chocolate cake features a perfectly balanced blend of cocoa and buttermilk, creating a tender crumb that practically melts in your mouth. The pièce de résistance, however, is the luxurious double malt topping, crafted with whipped cream, malted milk powder, and a generous sprinkle of crushed malted milk balls for a delightful crunch. Ready in just over an hour, this two-layer showstopper is perfect for birthdays, celebrations, or any occasion that calls for chocolate bliss. Let this irresistible cake be the centerpiece of your dessert table and satisfy every cocoa lover’s dream.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cups malted milk powder
- 1.25 cups heavy cream
- 0.5 cups powdered sugar
- 1 cup malted milk balls (crushed)
- 0.25 cups unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the double malt topping. In a medium saucepan, heat the unsalted butter and malted milk powder over medium heat until the butter melts and the mixture is smooth.
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
Gently fold the malted milk mixture into the whipped cream until fully incorporated.
Once the cakes are cooled, place one layer on a serving plate or cake stand. Spread a thick layer of the malt topping over the cake.
Place the second cake layer on top and cover the entire cake with the remaining malt topping.
Sprinkle the crushed malted milk balls over the top of the cake for decoration.
Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
7100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 1024.8 g | 373% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 710.8 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1237 mg | 95% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 4514 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
