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Malted Chocolate Cake

Malted Chocolate Cake

Makes one 9x5" loaf Servings

Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.



  • Nonstick vegetable oil spray
  • 1⅓ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ cups plus 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ¾ cup coffee, cooled, divided
  • 2 tablespoons light brown sugar


  • 3 ounces bittersweet chocolate, chopped
  • ½ teaspoon vanilla extract
  • Chocolate pearls; coarsely chopped malt balls (for serving; optional)

Recipe Preparation


  • Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.

  • Whisk eggs, egg yolk, and 1 ½ cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and ½ cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don’t want to overmix).

  • Scrape batter into prepared pan and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.

  • Meanwhile, combine brown sugar, remaining ¼ cup coffee, and remaining 2 Tbsp. granulated sugar in a small bowl, stirring to dissolve sugar.

  • Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.


  • Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.

  • Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.

  • Do Ahead: Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.

,Photos by Peter Frank Edwards

Nutritional Content

Calories (kcal) 580 Fat (g) 24 Saturated Fat (g) 9 Cholesterol (mg) 95 Carbohydrates (g) 90 Dietary Fiber (g) 5 Total Sugars (g) 63 Protein (g) 9 Sodium (mg) 600Reviews SectionI found this cake super easy to make and turned out amazing! 10/10 would make again. Leaving the cake in the pan to cool and soaking it with the coffee sugar mixture is key to a moist cake, just be sure to check periodically while baking as to not over bake. Mine baked for 45 minutes in a convection oven. The chocolate coating is divine!AnonymousVancouver 02/14/19I'm an experienced baker and I had to make this twice. The first time, even though I used the correct size pan, it overflowed and my cake was a disaster. The second time I added a foil collar yo the sides of my pan and the cake didn't overflow, but it is slightly concave. I tasted the first one before I tossed it and it tastes good, so I know the cake eill be tasty, but it's not pretty. I don't know if I will make it again, depends on the reviews tonight, but so far am not impressed.

Watch the video: Chocolate malt cake