Deep Chocolate Cake With Malt Topping
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Unsweetened chocolate||4 Ounce, melted and cooled|
|Milk||1 1⁄2 Cup (24 tbs)|
|For chocolate malt frosting|
|Malted milk balls/Miniature malted milk balls||2 Cup (32 tbs)|
Grease three 8x8x2-inch baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder.
In a medium bowl stir together flour, baking powder, baking soda, and the remaining cocoa powder.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar; beat until combined.
Add eggs, one at a time, beating well after each addition.
Beat in chocolate and vanilla.
Alternately add flour mixture and milk, beating on low speed after each addition until combined.
Divide among prepared pans.
Bake in a 350° oven for 17 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans.
Cool completely on wire racks.
Prepare the Chocolate Malt Frosting.
To assemble cake, spread 3/4 cup of the frosting on the tops of 2 of the cake layers; stack layers.
Add top layer; frost the top and sides of the cake, reserving some frosting for piping.
Place the remaining frosting in a decorating bag fitted with a medium round tip.
Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake.
If desired, coarsely chop or halve some of the malted milk balls.
Decorate the cake with malted milk balls.
Store, covered, in the refrigerator.
Makes 20 servings.
Chocolate Malt Frosting: In a large saucepan bring 2 cups whipping cream just to boiling over medium-high heat.
Remove from heat.
Stir in 1/3 cup malt powder.
Add two 11 1/2-ounce packages milk chocolate pieces (do not stir).
Cover and let stand for 5 minutes.
Stir until smooth.
Transfer to a large mixing bowl (mixture will be thin).
Cover and chill for 3 hours.
Set bowl of frosting in a larger bowl of ice water.
Beat frosting with an electric mixer on medium speed about 3 minutes or until fluffy and of spreading consistency.