Chocolate Malt Cake

Chocolate Malt Cake

Recipe by: Bongani Matomela

Cake

Ingredients

1 3/4 cups (347g) granulated sugar
1 3/4 cups (210g) cake flour
2 tablespoons (14g) cornstarch
3/4 cup (64g) cocoa
3/4 cup (106g) malted milk powder
2 teaspoons Royal Baking Powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups (340g) water, divided
1/2 cup (99g) vegetable oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract, optional

Cake

Method

  1. In a large mixing bowl, whisk together the dry ingredients. Add the eggs, 1/2 cup (113g) of the water, oil, and extracts. Beat on medium speed for 2 minutes.
  2. Heat the remaining water for 1 minute at high power in the microwave (it should be hot but not boiling) and stir into the cake batter.
  3. Divide the thin batter evenly between the two prepared pans.
  4. Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center of a layer comes out clean, and the edges just barely begin to pull away from the sides of the pans.
  5. Remove from the oven and place the layers on a rack to cool for 10 minutes, then turn the layers out of the pans and return to the rack to finish cooling completely.

Filling

Ingredients

1 3/4 cups (397g) heavy Parmalat cream
1/2 cup (71g) malted milk powder
1/4 cup (50g) granulated sugar
1 tablespoon (11g) instant gelatin, optional
1/4 cup (43g) chocolate semisweet, grated or finely chopped
2 teaspoons chocolate extract, optional

Method

  1. Warm 1 cup (227g) of the cream and stir in the malted milk powder. Pour into a mixing bowl, add the rest of the cream, and refrigerate until thoroughly chilled. Don’t worry about the other filling ingredients; you’ll add them later.
  2. Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9″ round cake pans.
  3. Remove the chilled cream mixture from the refrigerator and beat at medium speed just until it thickens and you begin to see tracks in the bowl. Stir together the sugar and ClearJel and sprinkle in with the mixer running. The cream will noticeably thicken.
  4. When the cream is stiff enough to hold up the whisk, stop beating and fold in the grated chocolate and chocolate extract.

Glaze

Ingredients

1/4 cup (57g) heavy cream
1 tablespoon (18g) light corn syrup or dark corn syrup
1/4 cup (35g) malted milk powder
1/2 cup (85g) bittersweet chocolate chopped into 1/4″ pieces
Crushe Whispers for garnish

Method

  1. To make the glaze: In a small bowl over simmering water, stir together all the ingredients (except the malted milk balls) until melted and smooth. Remove from the heat and let cool to lukewarm while you assemble the cake.

Assembly

  1. Trim the cake layers to make them flat. Place one layer, cut side down, on a serving platter.
  2. Spread with the filling and top with the second cake layer, cut side down.
  3. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls.
  4. Store the leftover cake, covered, in the fridge for up to 4 days.

SEE ALL THE EPISODE 4 RECIPES

Chef Tjaart Walraven's Masterclass Gourmet Banana Bread
Chocolate Malt Cake
Liquorice Tart
Hotdog Eclairs
Cream Cheese Puffs
Top Deck Cake
Kwesta Ginger Beer Cheese Cake