Chocolate Malted Cake W Strawberry Malt Frosting Food

MALTED CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 F/180 C, butter and line 3 8"/20cm cake pans with parchment paper.
• Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated.
• Divide evenly among 3 pans and bake in the preheated oven for 25 minutes until a toothpick comes out clean. I baked 2 layers together and then the third one later.
• Cool in the pans for 10 minutes, then remove cakes from the pans and cool completely on a wire rack.
• Combine all ingredients except melted chocolate in a food processor and pulse until well combined. Take the lid off and check to make sure the ingredients on the bottom are well incorporated, use a spatula to mix them in if necessary.
• Add melted chocolate and pulse a few more times until the frosting is creamy and spreadable.
• Use immediately to fill the layers and cover the cake.
• Decorate with a sprinkling of lemon thyme leaves for the "grass" and "ivy" on a side and place chocolate bunnies on top.

CHOCOLATE MALT NEST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess.
• Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute.
• Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment.
• Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours.
• When you¿re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!)
• Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes.
• Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.

MALTED CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

EASTER EGG CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake:
• Place a rack in middle of oven; preheat to 350°F. Butter and flour cake pans. Mix egg whites, milk, malted milk powder, and vanilla in a medium bowl. Whisk baking powder, salt, and remaining 2 1/4 cups flour in another medium bowl.
• Using an electric mixer on medium-high speed, beat sugar and remaining 3/4 cup butter in a large bowl until light and fluffy, 3-4 minutes. Reduce mixer speed to low. Add milk mixture in 3 additions, alternating with dry ingredients in 2 additions, beginning and ending with milk mixture.
• Divide batter between prepared pans. Bake cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let cool in pans 5 minutes. Run a sharp knife around edges of cakes and invert on a wire rack. Let cool completely before frosting, at least 3 hours.
• Make the frosting:
• Preheat oven to 300°F. Toss strawberries, salt, 2 Tbsp. sugar, and 2 tsp. water in a small baking dish. Bake until sugar is dissolved and strawberries are bubbling and roasted, 12-15 minutes. Let cool 10 minutes.
• Transfer to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (you should have about 1/2 cup). Whisk in malted milk powder and vanilla until smooth.
• Lightly whisk egg whites and remaining 1 cup sugar in a medium heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5-7 minutes. Fit stand mixer with paddle attachment. Reduce mixer speed to medium-low and beat, adding butter 1 cube at a time, until mixture is smooth and glossy. Continue to beat until mixture begins to look light and fluffy.
• Add 1/2 cup strawberry purée and food coloring, if using, and stir to combine.
• Assemble the cake:
• Using a sharp knife, cut chocolate into thin shards, then chill until ready to use.
• Place 1 cake layer on a cake stand or platter. Using an offset spatula, spread 1/2 cup frosting evenly over top. Arrange an even layer of sliced strawberries on top, pressing to adhere. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/2 cups frosting; chill 10 minutes.
• Spread remaining frosting over top and sides of cake, smoothing evenly. Chill at least 15 minutes or up to overnight to let frosting set.
• Arrange white chocolate shards in a round, nest-like shape on top of cake. Place chocolate eggs in center of nest. Slice and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

MALTED CHOCOLATE & STOUT LAYER CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

CHOCOLATE MALTED CAKE W/ STRAWBERRY MALT FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans.
• 2. In the bowl of an electric mixture, combine flour, sugar, cocoa, baking soda, baking powder, and salt. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil, and eggs to flour mixture, beating at medium speed until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.
• 3. While cakes are cooling prepare frosting. Beat butter at medium speed with an electric mixer until fluffy. Add powdered sugar and malted milk powder beat on low until smooth. Add strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

CHOCOLATE MALTED CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat 2 cake pans with cooking spray.
• On low speed mix ingredients except chips.
• On medium speed beat until fluffy.
• Add 1/2 cup chips.
• Divide batter into pans and sprinkle with remaining chips.
• Bake 40 minutes.
• Cool 10 minutes and then remove from pans and cool completely.
• FROSTING:.
• Heat milk and stir in malt powder. Cool completely.
• On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
• Frost cakes.

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!

CHOCOLATE CUPCAKES WITH MALTED MILK FROSTING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Line 18 muffin cups with cupcake papers.
• In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.
• Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.
• In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.
• Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.
• Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.
• Gather the ingredients.
• In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of the electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.
• Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.
• Spread or pipe onto the cupcakes.
• Serve and enjoy!

MALTED MILK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
• Prepare Frosting: In a large mixing bowl, combine cream cheese, 3 tablespoons butter, and vanilla; beat at medium-high speed for two minutes.
• Gradually add powdered sugar, beating at low speed until smooth.
• Gradually add hot water; beat until smooth.
• Add melted chocolate; beat just until smooth.
• Reserve 2 3/4 cups (900 grams) chocolate mixture for frosting; cover and chill 2 hours.
• Prepare Cake Batter: Add 5 tablespoons butter to remaining chocolate frosting in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute).
• Add eggs, 1 at a time, beating well after each addition.
• In a small mixing bowl, combine 1 3/4 cups flour, malted milk powder, baking powder, and salt, stirring well with a whisk.
• With the mixer on low speed, add the one-third of the flour mixture to the chocolate egg mixture, then add 1/3 cup of milk, add half of the remaining flour mixture and the remaining 1/3 cup of milk, then add the remaining flour mixture.
• Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until the top bounces back when lightly pressed.
• Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake.
• Shave your chocolate for the nest, arrange in the center of cake leaving an indentation in center for the Whopper Robin Eggs. Place eggs in the center. (Alternatively, sprinkle the top of cake with chopped malted-milk balls.)
• Chill 1 hour. Store cake loosely covered in refrigerator.

CHOCOLATE CAKE WITH MALTED CHOCOLATE BUTTERCREAM

Steps:

• For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper rounds.
• Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.
• In a small bowl, combine the hot coffee and semisweet chocolate. Allow the coffee to melt the chocolate, then cool the mixture to warm, not hot. Stir to blend the chocolate into the coffee. Add the buttermilk and vanilla and stir again. Set aside.
• Whisk together the oil, eggs and egg yolk in the bowl of a stand mixer on medium high, about 1 minute. Reduce the speed to low and add the coffee mixture. Gradually add the flour mixture and mix on low until well blended, about 1 minute. Give the batter a 20-second burst on medium-high speed.
• Divide the batter evenly among the prepared pans and bake on the center rack until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Allow to cool for about 30 minutes in the pans, then remove from the pans and cool completely on a wire rack. Carefully double-wrap the cooled cakes in plastic wrap and refrigerate 2 to 3 hours or until you are ready to decorate.
• For the buttercream: Place the malted milk balls in a resealable bag and seal. Break the candies into small chunks with the back of a spoon and set aside.
• Beat the butter in the bowl of a stand mixer on medium speed until nice and smooth, about 1 minute. On low speed, gradually add the confectioners' sugar until fully incorporated. Add the malted milk powder, vanilla and salt. Beat on medium speed until well combined, 2 minutes. (For a firmer buttercream, add a little more confectioners' sugar. For a softer buttercream, add a little water a tablespoon at a time until it reaches the desired consistency.) In a small bowl, mix a quarter of the buttercream with the crushed malted milk balls. Store in airtight containers until ready to use.
• To assemble the cake: Remove the plastic wrap from the cakes. Using a long serrated knife, carefully cut off the domed sections of each layer of cake. (Discard the scraps or give to eager family and friends.) Place one layer of the cake on a plate or disposable cardboard cake circle. Using a medium-size offset spatula, spread about a 1/2-inch layer of the buttercream with candy pieces onto the top of the cake layer, leaving about half an inch of space between the buttercream and the edge of the cake. Carefully place the other layer on top of the one with the candy buttercream. Using the plain buttercream (without candy pieces), spread a thin layer of buttercream all the way around the entire cake. Chill the cake for about 30 minutes. This will act as a crumb coat and lock in all of the loose crumbs before adding the final layer of icing. Remove the cake from the refrigerator and, using your spatula, spread another layer of buttercream on the sides and top of the cake. Crush additional malted milk candies and sprinkle on top of the cake.