Triple Malted Chocolate Cake With Vanilla Malted Frosting Recipes

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
• Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 9-by-13-inch baking pan. In a large bowl, using an electric mixer, beat 1 1/2 sticks (3/4 cup) butter and sugar on high until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined.
• In a large bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions buttermilk, and beat to combine, scraping down bowl as needed. Beat in vanilla. Transfer batter to pan and smooth top.
• Bake until cake is golden, puffed, and a toothpick inserted in center comes out clean, 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
• Meanwhile, in a medium bowl, whisk together cocoa and malted milk powders. Add boiling water, whisk until smooth, and let cool.
• Using mixer, beat 2 sticks (1 cup) plus 2 tablespoons butter on high until smooth. Add cocoa mixture; beat until combined. Add chocolate and pinch of salt. With mixer on medium-high, beat until frosting is smooth and peaks form, 3 minutes. Frost cake; top with sprinkles if desired.

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Steps:

• Place the milk, vanilla and malted milk balls in the blender and blend until combined; add in the ice cream and blend until smooth and thickened (adjust the milk for a thinner consistancy).
• If desired add in some confectioners sugar to sweeten.

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.