BYC Café

[ronott1]

cake to go with ice cream?

I baked a chocolate malt cake today

 

[LittleLakePhil]

Don't point a finger dd, cause you have 3 of them pointing back at you!

drumstick divaStill crazy after all these years.Premium Member 8 Years 9 Years

any doughnuts - I'm starving.

 

[CapricornFarm]

cake to go with ice cream?

I baked a chocolate malt cake today

View attachment 1515556

Is your family all fat folks? Looks yummy!

 

[ronott1]

Is your family all fat folks? Looks yummy!

Maybe just a little!

 

[007Sean]

Maybe just a little!

Not fat, just fluffy!

 

[CapricornFarm]

Not fat, just fluffy!

Yeah, i have lots of feathers that make me look bigger than i am!

 

[drumstick diva]

fluffy can be good- Ron do you have the recipe for the Chocolate malt cake - for scientific purposes only?

 

[drumstick diva]

Nothing makes me look bigger (taller) but, that cake is worth getting fluffy over.

 

[ronott1]

fluffy can be good- Ron do you have the recipe for the Chocolate malt cake - for scientific purposes only?

Yes!

The Chocolate Malt

Malt isn't just an old-fashioned soda-fountain treat — here it flavors a moist, tender cake, creamy filling, AND fudge glaze.

Cake

• 1 3/4 cups sugar
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons Instant ClearJel or cornstarch
• 3/4 cup Dutch-process cocoa
• 3/4 cup malted milk powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 teaspoons Vanilla extract
• 1 teaspoon chocolate extract, optional
• 1 cup hot water

Filling

• 1 3/4 cups heavy cream
• 1/2 cup malted milk powder
• 1 tablespoon sugar
• 1 tablespoon Instant ClearJel, optional
• 1/4 cup semisweet chocolate, grated or finely chopped
• 2 teaspoons chocolate extract, optional

Glaze

• 1/4 cup heavy cream
• 1 tablespoon corn syrup, light or dark
• 1/4 cup malted milk powder
• 1/2 cup semisweet or bittersweet chocolate, chopped into 1/4" pieces
• crushed malted milk balls, for garnish

Directions

1. Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9" round cake pans.
2. To make the cake: Stir together the dry ingredients, then add the eggs, 1/2 cup water, oil, and extracts. Beat on medium speed for 2 minutes.
3. Stir in the hot water, and pour the thin batter into the cake pans.
4. Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
5. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.
6. To make the filling: Warm 1 cup of the cream and stir in the malted milk powder.
7. Add the remaining cream and chill completely.
8. Beat the chilled cream on medium-high speed just until soft peaks form. Stir the ClearJel and sugar together, then sprinkle over the whipped cream; whip for 5 seconds longer; the cream will become stiff. Be careful not to over whip or the cream will curdle.
9. Fold in the grated chocolate and chocolate extract.
10. To make the glaze: Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.
11. To assemble the cake: Trim the cake layers to flatten them. Place one layer on a serving platter.
12. Spread with half the filling. Top with the second layer, and spread with the remaining filling.
13. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls.
14. Store the leftover cake, covered, in the fridge for up to 4 days.

Tips from our bakers

• Instant ClearJel stabilizes the whipped cream. If you don't have any on hand, dissolve a packet of unsweetened gelatin in 2 tablespoons of cool water. Heat at half power in your microwave to melt it for 20 seconds; then poor into the whipped cream halfway through whipping it. Chill the cream for 30 minutes before using it to fill the cake.

 

[drumstick diva]

Hmmm I got my 9 yr. badge early it was there this morning and it's not the 26th.till Sunday.