Chocolate Cake With Malt Topping Food

CHOCOLATE MALTED CAKE

Steps:

• CAKE: preheat oven to 350°F.
• Cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides.
• Combine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a large bowl.
• Place the eggs in another large bowl and beat well. Add the milk, oil, and vanilla to the eggs and stir until combined.
• Slowly add the boiling water and mix well.
• Add the wet ingredients to the flour mixture and stir until smooth.
• Pour half of the batter into each of the prepared pans and bake for 40 minutes or until the cake springs back when gently pressed in the center.
• Remove the cakes from the pans, remove the parchment paper and place on wire reacks to cool.
• FROSTING:.
• Place the chocolate in a small microwave safe bowl and microwave on high heat for 1 minute, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is comletely melted. Be careful not to let the chocolate start to bubble or it will burn and get gritty.
• Place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes or until fluffy. Add the confectioner sugar, malted milk powder and melted chocolate and mix for 1 minute or until even in color. Add the vanilla, milk and salt and mix for 2 minutes or until fluffy.
• To Assemble Cake:.
• Place 1 of the cooled cakes upside down on a serving platter and cover the top and sides with half of the frosting. Place the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. Arrange the malted milk balls around the outside edge of the cake.
• AND YOUR DONE, TIME TO EAT!

DEEP CHOCOLATE CAKE WITH DOUBLE-MALT TOPPING

Steps:

• Preheat oven to 350*.
• Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
• In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
• In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
• Add sugar; beat until combined.
• Add eggs, one at a time, beating for 20 sec after each.
• Beat in chocolate and vanilla.
• Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
• Divide batter into prepared pans; spread evenly.
• Bake for 17-20 min or until toothpick comes out clean.
• Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
• Frosting:.
• In saucepan over med-high heat bring cream just to boiling.
• Stir malt powder.
• Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
• Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
• Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
• Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
• Assembly:.
• Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.

CHOCOLATE MALT ICE CREAM CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 2 13X9 inch pans*.
• In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
• Pour half of batter into each prepared pan.
• Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
• Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
• To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
• Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
• Remove from heat; stir in vanilla. Cool 1 hour without stirring.
• Note: Time does not include freezing or cooling.
• To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
• * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
• Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.