One-Bowl Chocolate Malt Cake

This One-Bowl Chocolate Malt Cake is from the Season 2 premiere episode of Married and Hungry, which is an IGTV cooking show I do with my husband, where I teach him how to cook different recipes each week. He doesn’t know a thing about cooking or baking and so that makes things interesting and fun. I thought I’d share the recipe on the blog so that everyone can have access to it because it’s actually a great simple cake we should all have up our sleeves. It was inspired by my favorite chocolate malt candy that I love eating at the movies, and so I turned that flavor into a delicious cake…and then I topped with an obscene amount of said candy. It’s a win win. Make sure you watch the episode too, I’m very proud of it!

In a large bowl, whisk or sift together the flour, sugar, unsweetened cocoa powder, malted milk powder, baking soda, baking powder and salt until evenly combined.

**Tip:Malted milk is a powdered mixture of malted barley, wheat flour, and evaporated whole milk. It gives the cake a subtle flavor one that I can’t really put into words, but basically it tastes like the Whoppers chocolate candy. It’s totally optionally though and so if you can’t find it or if you don’t like malt flavor you can just skip it.**

Make a well in the center and add in the egg, vanilla, oil, and buttermilk. Stir until the mixture comes together and is smooth. In a measuring cup, combine the espresso powder and hot water until the espresso powder dissolves. Slowly pour into the batter, while whisking. The batter will be thin, but that’s okay.

**Tip: You can also use hot coffee instead, if you have some on hand. Or just hot water, without the coffee. Although coffee enhances the chocolate flavor!**

Pour batter into the prepared pan and give it a few taps on the counter to release any air bubbles. Bake until a toothpick, inserted in the middle, comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely. 

**Tip: The cake has to be completely cooled before frosting, so that the frosting doesn’t melt from the heat.**

To make the frosting, in a large bowl, cream the butter until fluffy. Add the cocoa powder, malted milk, and salt and beat until smooth

Add the sugar and vanilla and beat on low until incorporated. Increase speed to medium and add the heavy cream and beat on high until smooth and fluffy, about 3 minutes.

You can make the frosting ahead of time, if you’d like. Just transfer to an airtight container and store in the fridge until ready to use. Allow to come to room temperature and re-whip right before using.

Once cooled, run a knife along the edge of the pan and invert the cake onto a cake plate or stand. Pour the frosting onto the cooled cake and spread over the top with a knife or offset spatula. Top with malted milk balls if using, before cutting and serving.

**Tip: You can cut a few of the malt balls in half and place on top as well, so that you can see the inside of them. You can also top with sprinkles instead.**

Any leftover cake (or if you plan on eating it later) can be wrapped loosely in plastic wrap and kept in the fridge for up to 3 days. Just allow to come down to room temperature before eating, unless you like it cold which wouldn’t be a bad thing. 

This is such an easy cake to whip up, yet it’s fancy enough to serve at a party, gathering or to take to a potluck or dinner you’re invited to! 

I hope you give this cake a try soon! And more so, I hope that you watch the season premiere of Married and Hungry Season 2! If you make it, be sure to snap a pic and share it with me on Instagram! I’d love to see it! 

One-Bowl Chocolate Malt Cake

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

This One-Bowl Chocolate Malt Cake from the Season 2 premiere of Married and Hungry is the easiest, most delicious chocolate cake you'll ever make and eat!

Author: The Candid Appetite

Serves: 6 to 8 servings

Ingredients

Cake:

• 1 cup all-purpose flour
• 1 cup sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup malted milk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 teaspoon instant espresso powder
• ½ cup hot water

Frosting:

• ½ cup (1 stick) unsalted butter
• ¼ cup unsweetened cocoa powder
• ¼ cup malted milk powder
• pinch of salt
• 1 ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ tablespoons heavy cream
• ¼ cup chocolate malt balls, for topping

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan, set aside.
2. In a large bowl, whisk or sift together the flour, sugar, cocoa powder, malted milk powder, baking soda, baking powder and salt until evenly combined. Make a well in the center and add in the egg, vanilla, oil, and buttermilk. Stir until the mixture comes together and is smooth.
3. In a measuring cup, combine the espresso powder and hot water until the espresso powder dissolves. Slowly pour into the batter, while whisking. The batter will be thin, but that’s okay. Pour batter into the prepared pan and give it a few taps on the counter to release any air bubbles. Bake until a toothpick, inserted in the middle, comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely.
4. Once cooled, run a knife along the edge of the pan and invert the cake onto a cake plate or stand. Set aside.
5. To make the frosting, in a large bowl, cream the butter until fluffy. Add the cocoa powder, malted milk, and salt and beat until smooth. Add the sugar and vanilla and beat on low until incorporated. Increase speed to medium and add the heavy cream and beat on high until smooth and fluffy, about 3 minutes.
6. Pour the frosting onto the cooled cake and spread over the top with a knife or offset spatula. Top with malted milk balls if using, before cutting and serving. Leftovers can be wrapped in plastic and stored in the fridge for up to 3 days. Enjoy!

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