chocolate malt cake


1 1/3 cups AP flour

3/4 cup cocoa powder

1/4 cup malted milk powder

1 tsp salt

1 tsp baking soda

3/4 tsp baking powder

2 eggs

1 egg yolk

1 1/2 cups + 2 tbsp sugar

1 cup buttermilk

1/3 cup vegetable oil

1/2 tsp vanilla

3/4 cup coffee, cooled, divided

2 tbsp brown sugar


3 oz very dark chocolate, chopped

1/2 tsp vanilla

1/2 cup heavy cream

1/4 cup malted milk powder

1/4 tsp salt

chopped malt balls

Oven 350F. 9x5 loaf pan, buttered and floured.

Whisk flour, cocoa, malted milk powder, salt, baking soda and baking powder in a large bowl.

Whisk eggs, yolk and 1 1/2 cups sugar in a medium bowl to blend. Add buttermilk, oil, vanilla and 1/2 cup coffee. Whisk just to blend. Gradually add buttermilk mixture to dry ingredients, stirring just to combine. Pour into prepared pan.

Bake 60-70 minutes until the center is set and sides pull away from pan.

Meanwhile, combine brown sugar, remaining 1/4 cup coffee and remaining 2 tbsp sugar in a small bowl. Stir to dissolve sugar.

Transfer cake pan to a wire rack and brush with all of the coffee mixture. Let cool completely in pan then turn out onto rack.

To make the glaze.

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 and let sit for 5 minutes. Stir until combined. While still warm, pour glaze over cake, letting it drip over the sides. Top with malt balls. Let cake sit until the glaze is set, about 30 minutes.


This cake is super moist, fudgy and just subtle hint of malt. I kinda wish it was more of a pronounced flavor but it was still amazing. The glaze is just barely sweet make it a perfect chocolate dessert for me. I had torn out this recipe from an issue of Bon Appetit magazine years ago. I finally made it this past weekend.