Best Malted Chocolate Bundt Cake Recipes

Mary Berry's Malted Chocolate Cake image

Provided by NatashaLS

Yield 8-10 Servings

Number Of Ingredients 14

30g malted chocolate drink powder
30g cocoa powder
225g butter, softened, plus extra for greasing
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 free range eggs
3 tbsps malted chocolate drink powder
1½ tbsps hot milk
125g butter, softened
250g icing sugar, plus extra for dusting
50g dark chocolate (at least 50 per cent cocoa solids), melted
1 tbsp boiling water
About 20 Maltesers, to decorate

Steps:

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 2x20cm round sandwich tins with butter and line the bases with baking paper.
Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
Divide evenly between the prepared tins and bake in the oven for 20-25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to give a gloss to the icing.
Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake.
Arrange the Maltesers over the top and dust with icing sugar before serving.

Malted chocolate bundt cake image

Provided by Katie Beck

Number Of Ingredients 19

2 cups flour
1 1/2 cups sugar
1 cup malted milk powder
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup vegetable oil
1 cup buttermilk see note
1 cup hot water
1 tablespoon unsalted butter
1/3 cup heavy or whipping cream
1/4 cup light corn syrup
2 tablespoons packed dark-brown sugar
2 tablespoons cocoa powder
pinch of salt
1/2 cup of bitter or semi sweet chocolate chips
1/2 teaspoon vanilla extract

Steps:

Preheat the oven to 350, and grease up a bundt pan real good.
In a large mixing bowl, whisk together flour, sugar, malted milk powder, cocoa, baking soda, baking powder, and salt.
Add egg, oil, and buttermilk all together and whisk well. Add the hot water and whisk until the batter is smooth, it will be runny - that is ok. Pour into the greased bundt pan. Since this is a runnier batter, lightly tap the pan on the counter - this will bring any bubbles to the top and get rid of them.
Bake for 55 - 60 minutes. The cake will be pulled away from the sides, and a toothpick inserted to the center will come out clean. Let it cool completely and make the glaze.