Chocolate Layer Cake with Vanilla Malt Frosting

This was not my original plan for this cake.  Not by a long shot.  However, in the kitchen, you have to roll with the punches.  Sometimes disasters happen.  Major epic fail disasters.  So you try to salvage what you can and keep on moving.  Like my lemon pie that was so bitter we only ate the crust and threw out the filling.  Or my delicious chocolate bundt cake, half of which overflowed and ended up on the oven floor.  Or my chocolate and butterscotch mousse filling that turned out to be more like soup and is now ice cream.  This cake was meant to be with the chocolate and butterscotch mousse, but we saved the day with an absolutely delicious vanilla malt frosting.  Probably the best I've ever had.  And the chocolate cake is amazing.  As far as failures go, this one turned out pretty well.  


Chocolate Layer Cake with Vanilla Malt Frosting

Chocolate Cake:
2 1/3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup cocoa powder
1 cup boiling water
3/4 cup milk
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 2/3 cup granulated sugar
2 teaspoons vanilla extract
4 eggs

Vanilla Malt Frosting:
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
1/2 cup shortening
3 cups powdered sugar
3/4 cup malted milk powder
2 teaspoons vanilla extract
1/2 teaspoon french vanilla extract (optional)
Malted milk balls, chopped or halved, for garnish (optional)

Preheat the oven to 350F.  Grease 2 9-inch round cake pans, then line the bottoms with parchment paper, then grease the parchment.  Set aside.

In a small bowl, stir together the flour, baking soda, and salt.  Set aside.  In another small bowl, place the cocoa powder, then slowly whisk in the boiling water.  Once combined, whisk in the milk.  Set aside.  

In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.  Beat in the vanilla extract, and the eggs, one at a time until completely incorporated.  Add 1/3 of the flour mixture to the creamed mixture and beat until just blended.  Beat in half of the chocolate mixture, followed by another 1/3 of the flour mixture, again mixing until just combined.  Beat in the rest of the chocolate mixture followed by the remaining flour mixture, mixing until completely combined.

Divide the batter evenly between the two prepared pans, smoothing out the top with a spatula.  Place cakes in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove cakes from oven and let cool for 15 to 20 minutes on a cooling rack.  Run a knife around the edge of the cake to loosen, then turn out of the pan and place on the cooling rack to cool completely.

For the vanilla malt frosting, cream together the butter and shortening.  Beat in the powdered sugar, 1 cup at a time until incorporated.  Beat in the malted milk powder, vanilla extract, and french vanilla extract (if desired).  

To assemble the cake, place one cake layer upside down on a serving plate.  Spread with frosting, then place the remaining layer upside down on top.  Use the remaining frosting to frost the top and sides of the cake.  Garnish with malted milk balls.  Makes 10 to 12 servings.

Enjoy!  -Cardamommy