On Jan 24, 2015, in Home Decor, by urbandazzle
2¼ c. flour
1¼ c. sugar
¾ c. unsweetened cocoa
1½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 c. milk
1 c. malted milk powder (can be found by the instant breakfasts)
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Malt icing (see recipe below)
Chocolate ganache (see recipe below)
Malted milk balls (Whoppers)
Chocolate Malt Icing:
(this makes a lot of frosting… the original recipe makes a little less but I made extra for the layers. The frosting is so good!)
1½ c. butter, softened
¾ c. unsweetened cocoa powder
1¼ c. heavy whipping cream
¾ c. malted milk powder
7½ c. powdered sugar
In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
In a small bowl, combine cream and malted milk powder, stirring to dissolve.
Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.
16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 c. heavy whipping cream
Place the chopped chocolate into a medium-sized bowl.
Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.
Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve.
Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
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