Ingredients: |
Ingredients: 1 1/3 cups flour
¾ cup unsweetened cocoa powder
¼ cup malted milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
¾ teaspoon baking powder
2 large eggs
1 large egg yolk
1 ½ cups sugar
1 cup buttermilk
1/3 cup oil
½ teaspoon vanilla
¾ cup coffee, cooled, divided
2 tablespoons light brown sugar
Glaze
3 oz. bittersweet chocolate, chopped
½ teaspoon vanilla
½ cup heavy cream
¼ cup malted milk powder
¼ teaspoon kosher salt
Chocolate pearls, coarsely chopped malt balls
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Directions: |
Directions:Preheat oven to 350° Light coat 9x5 loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda and baking powder in large bowl.
Separately, whisk eggs, egg yolk, and 1 ½ cups sugar to blend. Add buttermilk, oil, vanilla, and ½ cup coffee to blend. Add to dry ingredients and mix.
Scrape batter into pan, and smooth surface. Bake until cake pulls away from sides, about 60-70 minutes.
Meanwhile, combine brown sugar, remaining ¼ cup coffee, and remaining 2 tablespoons sugar in small bowl to dissolve sugar. Transfer cake pan to wire rack set inside rimmed baking sheet, and brush with coffee mixture. Let cool and remove from pan.
Glaze
Place chocolate and vanilla in bowl. Bring cream, malted milk powder, and salt to a bare simmer. Pour over chocolate mixture and let sit 5 minutes.
Gently stir with rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over cake, and decorate top with chopped malt balls. Let cake sit until glaze is set, about 30 minutes. |
This recipe for MALTED CHOCOLATE CAKE is from