Malted Chocolate Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">80g malted milk powder</li><li class="ingredients-single-item">75g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">120ml hot strong coffee</li><li class="ingredients-single-item">For the malted buttercream:</li><li class="ingredients-single-item">350g unsalted butter, softened</li><li class="ingredients-single-item">650g icing sugar, sifted</li><li class="ingredients-single-item">60g malted milk powder</li><li class="ingredients-single-item">50g cocoa powder</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60-90ml milk</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate, finely chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">100g malted milk balls, crushed</li><li class="ingredients-single-item">25g chocolate curls (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease three 20cm round cake tins and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer, beat the butter on medium-high speed until creamy, about 1 minute. Add the sugar and continue beating for 3-4 minutes until light and fluffy – this extended creaming creates air pockets that help give your cake structure and lift.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The mixture may look slightly curdled at this point, but don't worry – this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined after each addition – overbeating will develop the gluten in the flour, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly pour in the hot coffee and stir until just combined. The batter will be quite thin, which is perfect – the hot coffee enhances the chocolate flavor while creating a wonderfully moist texture. Divide the batter evenly between the prepared cake tins.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The cakes should spring back lightly when touched. Be careful not to overbake, as this will dry out your cake. Cool in the tins for 15 minutes, then turn out onto wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the malted buttercream, beat the butter in a large bowl until pale and creamy, about 3-4 minutes. The extended beating incorporates air and creates a silky texture. Gradually add the sifted icing sugar, malted milk powder, and cocoa powder, beating on low speed to avoid a sugar cloud. Once incorporated, increase to medium speed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the vanilla extract, salt, and milk, one tablespoon at a time, until you reach the desired consistency – it should be spreadable but hold its shape. Beat for another 3-4 minutes until light and fluffy. If the buttercream seems too stiff, add a little more milk; if too loose, add more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble, place one cake layer on your serving plate or cake stand. If the cakes have domed tops, use a serrated knife to level them first. Spread about 1/4 of the buttercream evenly over the first layer, then top with the second cake layer. Repeat with another 1/4 of buttercream and the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Apply a thin layer of buttercream over the entire cake – this is your crumb coat, which seals in any loose crumbs. Refrigerate for 20 minutes to set this layer. Then apply the remaining buttercream in a thicker, even layer over the entire cake, creating a smooth finish using an offset spatula. Return to the refrigerator while preparing the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the ganache, place the finely chopped chocolate in a heat-proof bowl. Heat the cream in a small saucepan until it just begins to simmer (tiny bubbles around the edge). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Then gently stir until smooth and glossy. Allow it to cool for 10-15 minutes until slightly thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the cake from the refrigerator and pour the ganache over the top, using an offset spatula to guide it toward the edges so it drips down decoratively. Before the ganache sets, sprinkle the crushed malted milk balls and chocolate curls around the edges and top of the cake. Refrigerate for 20 minutes to set the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture. This cake keeps well at cool room temperature for 2-3 days or refrigerated for up to 5 days. Happy baking!</li></ol>