Chocolate Malt Cake

Chocolate Malt Cake: A Rich, Moist Chocolate Cake Recipe

This cake is a classic recipe that can be made with a few simple ingredients. It’s easy to make and it’s perfect for people who are looking for something sweet but not too rich.

A chocolate malt cake is a dessert that has a dense and moist texture, as well as being very sweet. It is traditionally made from flour, sugar, cocoa powder, eggs, milk, vanilla extract and malt extract.

One of the most popular ways to make this cake is to use a batter that has been poured into a hot skillet before baking. This method produces an extremely moist cake with a crisp outside.

You won’t just find malt in old-fashioned soda fountains anymore; here, it’s in a moist, tender cake, a creamy filling, and fudge glaze, too.


  • 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. 9×5 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 of coffee.

Whisk just to blend. Gradually add the buttermilk mixture to dry ingredients, stirring just to combine. Pour into prepared pan.

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

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

Transfer the cake pan to a wire rack and brush with all of the coffee mixtures. 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 the cake, letting it drip over the sides.

Top with malt balls. Let the cake sit until the glaze is set, about 30 minutes.


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