Malted Chocolate Bundt Cake Recipes

SALTED + MALTED CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 10 - 12 cup bundt pan, or spray generously with baking spray. Set aside.
• In a large glass mixing bowl, melt butter in microwave.
• Add cocoa powder and malt powder and whisk until smooth.
• Add eggs, sour cream, vanilla, and water (or coffee) and whisk again until smooth.
• On a large piece of parchment, sift together the flour, salt, sugar, baking soda, and baking powder.
• Add dry ingredients to wet mixture and whisk until smooth. This is a loose batter so don't worry if it looks too thin.
• Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes - don't over bake!
• Let the cake cool in the pan for 15 minutes and then invert onto a wire rack set over a baking tray.
• While the cake is cooling, make the chocolate glaze. Place all ingredients except salt into a medium bowl and whisk until smooth and a thick ribbon forms when you hold your whisk in the air. You want this pourable, not spreadable.
• Generously drizzle the glaze over the cooled cake. Wait 10 minutes for glaze to set a bit and sprinkle with malt powder and sea salt.
• Once glaze has set, transfer cake to cake stand, cutting board, or large platter.
• Slice and devour

MALTED CHOCOLATE BUNDT CAKE

Steps:

• Cream the butter and sugar until light and fluffy. Then beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
• Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
• Gently stir in the yogurt and water.
• Spoon half the mixture into a separate bowl. Add the Horlicks and vanilla extract to one bowl and the cocoa powder and mesquite, if using, to the other. Stir until just combined.
• Spoon heaps of alternating batter into a greased bundt mould or tin. Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
• Put the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved.
• Take off the heat and add the chopped chocolate. Leave the chocolate to melt for a few minutes then stir. Add the butter and stir until smooth.
• Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the top and decorate with the Maltesers and edible gold dust if liked.

MALTED CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350, and grease up a bundt pan real good.
• In a large mixing bowl, whisk together flour, sugar, malted milk powder, cocoa, baking soda, baking powder, and salt.
• Add egg, oil, and buttermilk all together and whisk well. Add the hot water and whisk until the batter is smooth, it will be runny - that is ok. Pour into the greased bundt pan. Since this is a runnier batter, lightly tap the pan on the counter - this will bring any bubbles to the top and get rid of them.
• Bake for 55 - 60 minutes. The cake will be pulled away from the sides, and a toothpick inserted to the center will come out clean. Let it cool completely and make the glaze.

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.