Ingredients:
Batter:
2¼ cups all-purpose flour
¼ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
Chocolate Malt Frosting:
1 cup unsweetened butter, room temperature
½ cup unsweetened cocoa powder
¾ cup whipping (heavy) cream
½ cup malted milk powder
5 cups confectioners (powdered) sugar
Garnish:
Malted Milk Balls, optional
Directions:
- Preheat oven to 350 degrees F. Grease and flour three 9 inch round baking pans. Or, to make baked cake easier to remove from pan, lightly grease the pans, line with parchment paper, then lightly grease again.
Batter:
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; whisk together to mix. Set aside.
- In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, vegetable oil, and eggs to flour mixture; beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.
Bake:
- Pour batter into the pans, dividing the batter evenly between the 3 pans. Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes then remove cake from pans and finish cooling on wire rack.
Chocolate Malt Frosting:
- In a large bowl, beat butter and cocoa powder until creamy.
- In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating until combined. Gradually beat in confectioners sugar until smooth. Spread frosting between layers and over top and sides of cake.
Garnish:
- Optional: Garnish with malted milk balls.
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