Want to bake the most delicious chocolate cake ever? If so, you’re in luck! My husband, who is extremely particular about food, agrees that this chocolate malt cake is the best he’s ever had! It’s incredibly moist, soft, rich, and chocolaty. A delicious chocolate cream cheese frosting is included. And you know what? To create it, you just need one bowl! I assure you that although it seems too wonderful to be true, it’s not! So come on, let’s create this cake together if you want chocolate!
THE STORY BEHIND THIS CHOCOLATE MALT CAKE RECIPE
I really love chocolate, so it’s no surprise that I’ve tried lots of chocolate cake recipes and eaten many chocolate cakes from different places.
One such cake that I really liked was from Nando’s Pakistan. This cake was made by an aunt who lives in Karachi, Pakistan. They get cake orders from all over the country. This cake was very thick and chocolaty.
While in America, I wanted to make my own version of this wonderful chocolate cake, so I started working on it. I tried many different recipes and ingredients. And finally, I was able to make it as I wanted: the ultimate chocolate malt cake.
In some ways, my version was better than Nando’s cake. I was surprised at how easy it was to make. I started taking it with me to friends and family parties. My relatives and friends liked it very much. Whenever I ask them what I should make for dessert, they all request this chocolate malt cake
WHAT MAKES THIS THE BEST CHOCOLATE CAKE RECIPE?
Well, this cake is everything a chocolate cake should be:
- Rich and chocolatey in flavor. I don’t like chocolate cakes that don’t taste like chocolate or are too sweet. Chocolate should be the best flavor! The malt is really important in this cake, and we’ll talk about it soon.
- Moist and dense in texture. You won’t get a dry sponge here. And don’t worry if the cake seems too heavy or thick; it’s just right, with a light frosting to balance it out.
- Coated in luscious, silky-smooth chocolate cream cheese frosting. Because buttercream is too sweet and ganache is too heavy, this frosting is just perfect for the cake.
- Crazy easy to make. All you need is one bowl. No fancy stuff, no hard steps.
- Great both cold and warm. The cake is usually served cold and stays moist in the fridge. But I also like it warmed up for just 10–15 seconds in the microwave. It tastes different, but good!
Plus, this recipe is super easy, you don’t need a mixer, and it all happens in one bowl!
THREE SPECIAL INGREDIENTS IN THIS CHOCOLATE CAKE
Below is the complete recipe, and it is very easy to follow. Here, I share with you the three ingredients that make the cake so special.
1. MALTED CHOCOLATE POWDER
The special thing in this cake is the malted chocolate powder. I use Ovaltine, but you can use any malted chocolate powder you have. Some common brands are Milo, Horlicks, Carnation, and Nesquik.
Malted chocolate powder doesn’t actually have chocolate or cocoa in it! It’s made from malt, which is a type of cereal grain. It has a sweet, nutty flavor that goes really well with chocolate. You mix it with milk and then add it to the cake batter.
2. HOT COFFEE
You have two options for adding coffee flavor: you can mix Instant coffee or espresso powder with boiling milk like I do, or you can make a cup of hot black coffee. But make sure not to skip this step!
The hot water helps bring out the flavor of the cocoa powder, making it taste even richer. It also makes the cake more moist.
The coffee boosts the chocolate flavor, but you won’t actually taste it separately.
3. SOUR CREAM
Why do we add sour cream?
First, it makes the cake batter moist without making it too thick, because sour cream is similar to cake batter.
Second, it adds fat, which makes the cake creamy and soft.
Third, the sourness in sour cream helps baking soda work better and makes the cake rise more.
If you don’t have sour cream, you can make your own using heavy cream and lemon juice.
FREQUENTLY ASKED QUESTIONS
WHAT IS A SUBSTITUTE FOR OVALTINE?
I never talk about leaving out the malted chocolate powder, as it plays a fundamental role in the taste and texture of the cake. You can use any malted chocolate powder available to you, such as Nesquik, Horlicks, Milo, and Carnation. If you can’t find malted chocolate powder but can find malted chocolate milk, use 1 cup of that instead of 1 cup of milk and ½ cup of Ovaltine in this recipe.
WHAT CAN I USE INSTEAD OF SOUR CREAM?
Don’t leave out or change the sour cream! If you can’t find it, make your own. Mix 1 cup heavy cream, 1 tablespoon lemon juice or vinegar, and ¼ cup milk. Leave it at room temperature for one day in a closed container, then put it in the fridge. This makes 1 ¼ cups of sour cream, and you’ll use ½ cup in this recipe. If you’re in a rush and didn’t make sour cream ahead of time, mix ½ cup heavy cream with ½ tablespoon vinegar or lemon juice. Stir for a minute or two until it thickens (don’t whip it until stiff peaks).
WHY IS MY CAKE NOT COOKED IN THE MIDDLE?
You’re probably trying to bake a lot of batter in just one pan. I suggest dividing the batter between two 8″ to 9″ pans (I really like these) and baking for about 30 minutes until a toothpick inserted in the center comes out clean. Baking in smaller portions helps make sure the middle cooks through without overcooking the edges of the cake.
WHY IS MY CHOCOLATE CAKE DRY?
There are two common reasons why your chocolate cake can turn out dry:
- If you added too much flour, make sure to fluff it up and transfer it to the measuring cup using a spoon. Or, for the best results, use a scale to measure.
If you overbaked the cake, try baking it in two pans next time. Make sure not to let the cake bake too long. Take it out of the oven when a toothpick inserted into the cake comes out with small, moist crumbs attached to it.
Are you ready to change your life with chocolate? Let’s make this cake!
THE BEST CHOCOLATE MALT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
Ingredients
Cake:
- 260 g 2 cups all purpose flour
- 330 g 1 ½ cups sugar
- 65 g ⅔ cup cocoa powder
- 2 tbsp. baking powder
- 1 tbsp. baking soda
- 1 tbsp. salt
- 2 eggs
- 135 g ⅔ cup vegetable oil
- 240 ml 1 cup milk
- 50 g ½ cup malted chocolate powder- I use Ovaltine
- 2 tbsp. instant coffee
- 120 ml ½ cup boiling water
- 120 g ½ cup sour cream
Chocolate Cream Cheese Frosting:
- 113 g ½ cup unsalted butter
- 226 g 8oz cream cheese
- 360 g 3 cups powdered sugar
- 50 g ½ cup cocoa powder
- 2 tbsp. ovaltine chocolate powder (optional)
Instructions
- Preheat your oven to 350°F(conventional) and line two 9-inch cake pans with parchment paper. Then, butter the pans.
- In a big bowl, whisk together all the dry ingredients except the malted chocolate powder using a hand whisk.
- Mix the malted chocolate powder with the milk in a cup.
- Add the egg, oil, and Ovaltine milk to the dry ingredients. Whisk until everything is mixed together.
- In another cup, mix the boiling water with instant coffee, then whisk it into the cake mixture.
- Finally, gently fold in the sour cream to bring everything together. Don't mix more than you need to.
- Divide the batter evenly between the two pans and bake for 25–30 minutes. Check with a toothpick after 25 minutes; it should come out with moist crumbs attached.
- Cool cakes on a wire rack.
- To make the frosting, whisk together the butter and cream cheese until creamy. Then, add the cocoa powder and malted chocolate powder, and whisk until combined. Gradually add the sugar, one cup at a time, whisking at high speed until you achieve a light and silky cream cheese frosting.
- Once the cakes have cooled, use a sharp serrated knife to trim off the tops. Then, carefully divide each cake into two halves. This will give you a total of four layers.
- To assemble your cake, start by placing one layer of chocolate cake, covering it with frosting, and then repeating the process with the remaining layers. Finally, use the remaining frosting to cover the edges and top of the cake completely.
- Refrigerate the cake for 1-2 hours before serving.
Notes
- The cake won’t taste like coffee, so don’t leave it out.
- Don’t skip the malted chocolate powder or substitute it with regular chocolate or cocoa powder.
- Make sure to include the sour cream; if you don’t have any, you can make your own using heavy cream and lemon juice.
- Be careful when measuring your flour; avoid packing too much into your measuring cups. It’s best to use a scale and measure in grams for accuracy.