Turn back time with a cake featuring malted milk powder! This chocolate cake will remind you of those wonderful malted milk balls from your childhood (or adulthood). It's topped with an irresistible, smooth and silky chocolate malt glaze.
Author: Eva Bakes
1 and ⅓cupsall-purpose flour
¾cupunsweetened cocoa powder
¼cupmalted milk powder
1large egg yolk
1 and ½cups plus 2 Tablespoons granulated sugardivided
2Tablespoonslight brown sugar
¼cupmalted milk powder
Make the cake
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
In a large bowl, whisk together the flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder.
In a separate bowl, mix together the eggs, egg yolk, and 1½ cups of granulated sugar. Add the buttermilk, oil, vanilla extract, and ½ cup coffee, until just incorporated. Slowly add the buttermilk mixture to the large bowl with the dry ingredients, until just combined. The batter will be lumpy, which is what you want. Do not over mix the batter.
Bake in your preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Make the syrup
In a small bowl, combine the brown sugar, the remaining ¼ cup coffee, and remaining 2 Tablespoons of granulated sugar in a small bowl. Stir until the sugar has dissolved. Pour the syrup on top of the cake after it has come out of the oven. Make sure you use all of the syrup. Allow the syrup to completely soak in before transferring the entire cake to a wire rack to cool completely.
Make the glaze
Put the chocolate and the vanilla in a medium sized bowl and set aside.
In a small saucepan set over medium heat, warm the cream, malt powder and salt until it has come to a simmer. Do not allow the liquid to boil.
Turn off the stove and pour the cream into the bowl with the chocolate. Allow it to sit for about 5 minutes (do not stir until after the 5 minutes). Stir until everything is mixed completely. Allow the glaze to sit for another 5 minutes to thicken up. Pour the glaze over the cooled cake and decorate with candy pearls, chopped malted milk balls or other decorations if desired.
Cake should be stored in an airtight container at room temperature or in the refrigerator. It will keep for several days.Source: Bon Appetit magazine, May 2015 issue<