Dark Chocolate Malt Snack Cake

16 servings
1 hr 25 min

This dark chocolate malt snack cake is perfect for just about any occasion! Make it for a birthday, celebration, or just a random Saturday night. It’s a one bowl kind of recipe that bakes up into a super moist & ultra chocolatey snack cake. The malted milk powder in both the cake and the frosting helps to keep the cake soft and gives this dessert that nostalgic malt flavor that brings you back to eating whoppers and drinking malted milkshakes as a kid. This cake is seriously a must bake! Plus, as a snacking cake, it’s completely acceptable to eat it at any time of day!


Dark Chocolate Malt Snack Cake

Recipe details

  • 16  servings
  • Prep time: 1 Hours Cook time: 25 Minutes Total time: 1 hr 25 min
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Ingredients

For the snack cake:

  • 30g dutch process cocoa powder
  • 12g black cocoa powder
  • 100g dark chocolate
  • 100g freshly brewed hot coffee
  • 140g all-purpose flour
  • 100g malted milk powder
  • 100g granulated sugar
  • 45g brown sugar
  • 1 1/2 tsp espresso powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 65g neutral oil
  • 60g whole milk (room temp)
  • 60g whole milk greek yogurt (room temp)
  • 2 eggs (room temp)
  • 1 tsp vanilla paste or extract

For the frosting:

  • 3 egg yolks
  • 50g granulated sugar
  • 1 1/2 tbsp water
  • 113g unsalted butter (room temp)
  • 113g (40z) dark chocolate
  • 50g malted milk powder
  • 1/4 tsp salt

Instructions

For the snack cake:

Preheat the oven to 350 degrees F and line a 9×9 inch square pan with parchment paper.
In a medium bowl, combine the cocoa powders, chocolate, and hot coffee together. If the chocolate does not fully melt, heat in the microwave in 20 second intervals until fully melted.
In a large bowl, whisk together the flour, malted milk powder, sugars, espresso powder, baking powder, and salt.
To the dry ingredients, add the oil, milk, yogurt, eggs and vanilla. Whisk until fully combined.
Add in the chocolate mixture and whisk until fully combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow cake to cool in the pan for a few minutes before removing to cool completely on a wire rack.

For the frosting:

In the bowl of a stand mixer fitted with a whisk attachment, add the egg yolks and whisk on medium-high speed until thick and foamy.
Meanwhile, heat the sugar and water in a small frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F. Do not let it get any hotter.
While the egg yolks are still whisking on low speed, slowly drizzle the hot sugar syrup into the bowl. Turn the speed up to high and continue mixing until it has cooled down below 85 degrees F.
Add the butter to the mixture one cube at a time, allowing each piece to fully incorporate before adding another.
Add the melted chocolate, malted milk powder, and salt, and mix until fully combined.
Spread the frosting over the cooled snack cake, cut into 16 squares, and enjoy!

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Comments

  • Wow! This looks effing amazing! I've never heard of frosting with cooked yolks. Got my wheels turning that's for sure. Is it at all comparable to a ganache?

    • 50695111 50695111 on Apr 29, 2021

      It's actually a french buttercream with malted milk powder mixed in! French buttercream is one of my favorites!

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