Tgi Fridays Chocolate Malted Cake Food

TGI FRIDAY'S CHOCOLATE MALTED CAKE

Steps:

• Frosting:.
• Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly.
• Set aside to cool.
• Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
• Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
• Add melted chocolate chips and beat 1 more minute.
• Add half of malt-cream mixture and beat until uniform in color.
• Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
• Refrigerate at least 2 hours before icing cake.
• For cake: Preheat oven to 300 degrees F.
• Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper.
• Set aside.
• Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes.
• Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
• Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.
• Beat in 1/3 of boiling water.
• Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
• Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed.
• Scrape mixing bowl often.
• Pour equal amounts of batter into prepared pans.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Do not open oven while cake is baking.
• Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely.
• Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
• Refrigerate 2 hours before cutting.

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!