Chocolate Malted Bundt Cake
Makes one bundt cake
1 1/2 cups (187 grams) flour
1/2 cup (30 grams) unsweetened cocoa powder
1/2 cup (110 grams) sugar
1 teaspoon (4 grams) baking soda
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) salt
2/3 cup (160 ml) milk
2/3 cup (84 grams) malt powder
1/2 teaspoon (2 grams) espresso powder
2/3 cup (160 ml) vegetable oil
2 eggs
2/3 cup (180 grams) sour cream
1 teaspoon (5 ml) vanilla
Preheat the oven to 350. Generously butter a bundt pan and dust the sides with cocoa powder. Set aside.
In a large bowl sift together the flour, cocoa, sugar, baking soda, baking powder and salt.
In a medium bowl whisk together the milk, malt powder and espresso until the malt powder has dissolved. Whisk in the oil and eggs and beat until smooth. Stir the malt mixture into the flour mixture until just combined. In a small bowl (or measuring cup – one less dish!) stir the vanilla into the sour cream and then gently fold into the batter.
Pour into the prepared pan and bake for 35-40 minutes or until a tester comes out clean. Transfer to a wire rack and let the cake rest in the pan for 30 to 45 minutes (this helps to make sure that half your bundt doesn’t decide to stay in the pan).
Turn onto your fanciest plate and frost with malted chocolate frosting (recipe below).
Malted Chocolate Frosting
Makes enough for one bundt cake
1/4 cup (32 grams) malt powder
1/4 cup (60 ml) milk
1/4 cup (15 grams) unsweetened cocoa powder
4 tablespoons (1/2 stick or 60 grams) butter, softened
2 cups (250 grams) powdered sugar
pinch of salt
In a medium bowl, whisk together the malt powder, milk and cocoa. Let the mixture sit for several minutes until the malt powder has dissolved. Add the butter, powdered sugar and salt and beat until the frosting is smooth and irresistible.