Triple Malt Chocolate Cake

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A moist and delicious triple chocolate malt cake with 3 layers of malt: chocolate malt cake, malt frosting and crumbled malt crust. This is a malt lover’s dream come true!

A few years ago we decided to take the recipe for the most amazing chocolate cake and turn it into maltose! The result is something any malt lover will “rave about”. There’s a subtle malt flavor in the chocolate cake, a gooey malt frosting sandwiched between the layers and sides of the cake, amazing crumbled malt balls on the side, and a decadent chocolate ganache at the end.

cheese:

This recipe calls for buttermilk. It has to do with the way it interacts with other ingredients. Fortunately, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Adjust this recipe to make more or less buttermilk for any recipe that calls for it.

gluten free:

Not all gluten-free flours are created equal. If you want to make this cake gluten-free, use equal parts cup-for-cup gluten-free flour mix.

Egg substitutes:

Egg substitutes may alter the taste or texture of the finished cake. However, if you don’t have access to eggs or a commercial egg substitute, here are a few options you can try:

  • 1/4 cup plain yogurt per egg
  • 1 tbsp vinegar + 1 tsp baking powder per egg whisked together
  • 1/4 cup mashed bananas per egg
  • 1/4 cup unsweetened applesauce per egg

Can I make a smaller recipe?

Absolutely! This recipe makes a 3-tier cake. If you want to make a 2 or 1 layer cake, divide the recipe by 2/3 or 1/3 to achieve your desired result.

Why is icing so hard to spread?

The icing in this recipe can be quite sticky. Malt powder gives it a more spreadable consistency. Don’t worry because this recipe is foolproof. If you watch the video, you’ll notice that when icing the sides, the icing is covered in crumbs. Don’t worry! The malt balls and ganache pretty much hide any mistakes.

A close-up of a triple malt chocolate cake showing the ganache and toppings on the side.

Storage Instructions:

Due to the cream cheese frosting, you will need to store the cake in an airtight container in the refrigerator. It should last up to 5 days.

If you liked this recipe, you might be interested in these other delicious cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A close-up of a triple malt chocolate cake showing the ganache and toppings on the side.

A moist and delicious triple chocolate malt cake with 3 layers of malt: chocolate malt cake, malt frosting and crumbled malt crust. This is a malt lover’s dream come true!

raw material

malt cake

  • 3 cup all purpose flour
  • 3 cup granulated sugar
  • 1 1/2 cup unsweetened cocoa powder
  • 1 cup malted milk powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon Salt
  • 4 Egg
  • 1 1/2 cup cheese
  • 1 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract

malt frosting

  • 1 cup butter soften
  • 8 ounce cream cheese soften
  • cup malted milk powder
  • 1 tablespoon vanilla
  • 6 cup powdered sugar approximate
  • 4 cup malt balls broken

Chocolate Ganache

  • ½ cup heavy cream
  • 4 ounce semisweet chocolate chips

instruct

  • To make the cake, preheat the oven to 350 degrees. Butter three 9-inch round cakes. Sprinkle with flour (or cocoa powder) and pat off excess.

  • Combine flour, sugar, cocoa powder, baking soda, baking powder, malt powder, and salt in a stand mixer on low speed until combined. Add eggs, buttermilk, warm water, oil and herbs. Beat on medium speed until smooth. This should only take a few minutes.

  • Divide batter among three pans. Bake for 30-35 minutes, until the cake meets a toothpick test (insert a toothpick and it comes out clean). Cool on a wire rack for 15 minutes, then invert the cake on the wire rack and let cool completely.

  • While the cake is cooling, make the frosting. In a medium mixing bowl, beat together the butter and cream cheese with a hand mixer (or you can use a stand mixer). Add malted milk powder and vanilla extract and mix well. Add powdered sugar 1 cup at a time until desired consistency is achieved. Makes about 6 cups. It should be spreadable, but not runny. It needs to be able to grab the cake.

  • Assemble cake by frosting between 3 layers and sides of cake. Spread 1 cup of the crushed malt balls around the outer edges of the cake. Just take a handful and gently rub it into the frosting.

  • To make the chocolate ganache: In a small saucepan, bring heavy cream to a boil, stirring constantly.

  • Once boiling, remove from heat and add chocolate chips, stirring until smooth. Pour over the cake and let it drip off the sides. Cool and harden.

Calories: 816kcal | carbohydrate: 124G | protein: 10G | fat: 33G | Saturated fat: twenty oneG | cholesterol: 104mg | sodium: 696mg | Potassium: 448mg | fiber: 3G | sugar: 95G | Vitamin A: 800unit | Vitamin C: 0.6mg | calcium: 148mg | iron: 3.1mg