Here is a delightful cake to make for your sweetheart this Valentine’s Day. You have plenty of time to prepare it, so there’s no reason not to—unless you really don’t like malted milk. Don’t be intimidated by the steps; this recipe is straightforward and manageable.
I’m splitting the instructions into two posts to keep each one concise. Today you’ll get the cake and buttercream recipes along with a shopping list. The ganache and assembly details will follow in Part 2.
Find Part 2 Here!
If you make the cake, I’d love to hear about it—leave a comment and feel free to send photos to [email protected]. If I receive any, I’ll add them to my post on Monday (Valentine’s Day).
Chocolate Malt Cake
1 chocolate cake mix, prepared as directed
1 cup malted milk powder
Prepare the cake mix according to the package instructions and stir in 1 cup malted milk powder until well combined. Bake as directed on the package. Be sure to spray your baking pan generously with nonstick spray so the cake releases cleanly. When a toothpick inserted in the center comes out clean, remove the cake from the oven and set it on a cooling rack. Let it cool in the pan for about 5 minutes, then invert to remove it from the pan and finish cooling.
This cake freezes well for long-term storage. While still warm, wrap it tightly in plastic wrap, then in foil, and place it in the freezer. It can be kept for several weeks. To use, remove the foil and let the cake come to room temperature before unwrapping the plastic. Transfer to a serving plate and prepare to frost. Once thawed and unwrapped, store leftovers in the refrigerator and consume within a couple of days.
Chocolate Malt Buttercream
1 cup butter (room temperature)
1 cup shortening
4–6 tablespoons warm water (start with 4)
2 teaspoons clear vanilla extract
1 two-pound bag confectioners’ sugar (use all but 1 cup)
1/2 cup cocoa powder
1/2 cup malt powder
In a mixing bowl, beat together the butter, shortening, 2 tablespoons of warm water, and the vanilla extract until smooth and creamy. In a separate large bowl, whisk together the confectioners’ sugar, cocoa powder, and malt powder. Gradually add the dry mixture to the creamed butter on low speed, scraping the sides of the bowl as needed. The frosting will be very thick at this stage.
Once the sugar is incorporated, add 2–4 more tablespoons of warm water and beat on medium to medium-high for 1–2 minutes, until the buttercream reaches a spreadable consistency. Taste and adjust the cocoa or malt flavor if desired. Adding more warm water will thin the frosting and reduce perceived sweetness; add small amounts at a time, since a little goes a long way.
This buttercream can be prepared several days in advance. Store it in an airtight container in the refrigerator, then bring it to room temperature and re-whip before using. Keep any leftovers refrigerated.
Shopping list
1 chocolate cake mix (plus eggs and oil as required on the package)
Malted milk powder (look near chocolate syrup; Carnation brand is recommended)
1 cup plus 1 tablespoon butter
Shortening
Vanilla extract (clear if you prefer)
1–2 lb package powdered (confectioners’) sugar
Cocoa powder
Malt ball candy
8 oz heavy cream
1 oz sugar (about 1/8 cup)
12 oz chocolate chips (good-quality)
Piping bags or resealable plastic bags
Tip #18, if available (many grocery stores carry basic cake-decorating supplies)
Find Part 2 HERE!