Chocolate lovers… this one’s for you personally. This chocolate malt dessert with chocolate malt icing is A-MAZ-ING. I will be drooling only thinking about it. Most likely one of the better chocolate cakes i've ever endured. Our cousin, Jill, gave me this recipe many years ago.. let me tell you it tastes much better than it seems (seems impossible huh? But it’s real!) We made this for my hubby’s birthday and he definitely adored it. He asked if he may have it for his birthday annually. This cake quickly fed 12 adults. Thanks plenty, Jill! You're the cake QUEEN!
Glen Breton Whisky | Canada Single Malt Whisky
- 2 1/4 c. flour
- 1 1/4 c. sugar
- 3/4 c. unsweetened cocoa
- 1 1/2 tsp. cooking soft drink
- 1/2 tsp. cooking dust
- 1/2 tsp. sodium
- 1 c. milk
- 1 c. malted milk powder (are available because of the instant breakfasts)
- 1 c. vegetable oil
- 3 large eggs
- 1 c. sour cream
- 1 tsp. vanilla herb
- Malt icing (see meal below)
- Chocolate ganache (see recipe below)
- Malted milk balls (Whoppers)
- Chocolate Malt Icing:
- (this will make some frosting... the original dish tends to make a little less but we made extra for the layers. The frosting is so good!)
- 1 1/2 c. butter, softened
- 3/4 c. unsweetened cocoa dust
- 1 1/4 c. heavy whipping ointment
- 3/4 c. milted milk powder
- 7 1/2 c. powdered sugar
- In a sizable bowl, beat butter and cocoa powder at medium speed with a power mixer until creamy. In a little dish, combine cream and malted milk dust, stirring to dissolve. Add cream mixture to butter combination, beating at low rate to combine. Gradually beat in powdered sugar until smooth.
- Chocolate Ganache:
- 16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate potato chips)
- 2 c. heavy whipping lotion
- Place the sliced chocolate into a medium sized dish. Heat the heavy cream in a microwavable container and microwave oven for three to four mins on high, or until it simply starts to simmer; take care not to allow lotion to boil over. Pour the cream over the chocolate and let mean 30 seconds or so. Utilizing an electric powered mixer, beat in low until chocolate mixture is smooth. Utilize as is for glazing.
- Preheat range to 350. Butter & flour 2, 9-inch baking pans (you may have slightly leftover to make a cupcake or two if you'd like). In a large blending dish, combine flour, sugar, cocoa, cooking soft drink, baking powder and sodium.
- In a little dish, combine milk and malted milk dust, stirring to break down. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric powered mixer until smooth. Include bad ointment and vanilla, beating only until combined.
- Pour batter uniformly into prepared pans and bake for 20 mins. Allow cool in pans for ten full minutes. Remove desserts from pans and allow cool completely on racks. Frost cakes, afin de on ganache (after you pour the ganache throughout the cake. Place the entire dessert inside ice box and let cool for at least an hour or so), and garnish with malted milk balls.