Very Chocolate Cake with Chocolate Malt Icing

Very Chocolate Cake with Chocolate Malt Icing
If you are craving a very very chocolate cake then this is the cake for you. It is a moist cake with a very emphasized chocolate flavor.

tools:

• hand/stand mixer
• bowls
• fork or whisk
• 2, 7 or 8 inch pans
• icing tools
• measuring cups and spoons
• spatulas

ingredients:

Cake

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon of salt
• 3 large eggs (duck eggs are really good in this recipe)
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup of very very hot coffee (any flavor works, I used expresso)

Icing

• 3/4 cup plain malted milk powder
• 1/4 cup whipping cream
• 1 cup salted butter (softened but still cool)
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 cups powder sugar

directions:

Cake

1. Preheat the oven to 350*F
2. Rub sides of pans with oil and dust with flour. Lin the bottom with parchment paper.
3. In a large mixing bowl, stir in sugar, flour, cocoa powder, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Beat on medium for 1 minute.
5. Stir is the coffee (the batter will be very thin)
6. Divide batter between prepared pans. Tap of counter to limit bubbles.
7. Bake until toothpick comes out clean. The 7in pan took about 35-40 minutes.
8. Let cool for 10 minutes on wired rack still in pans
9. Take finished cake out of pan and cool completely

Icing

1. In a small bowl mix together malt powder nd heavy cream, set aside.
2. In a large bowl, beat butter until smooth and creamy.
3. Add cocoa powder and blend till incorporated
4. Add 1 cup of powdered sugar and continue to blend
5. Add the malt mixture and blend well
6. Add vanilla
7. All the rest of the powder sugar slowly as you blend.

*makes about 130 mini cupcakes. To do minis prepare the same way but cook in mini cupcake pans for 12-13 min. Be prepared for the number of minis you will have. I did about 2 - 2 1/2 teaspoons of batter Per cupcake. They rise so high it’s insane. (Best iced with the malt icing or vanilla peppermint buttercream)