Don't remember where I found this, but have been using it a lot for the last 4-5 months. My family can't seem to get enough of it. I have used the icing as is, not used the mini chocolate chips & used a chocolate buttercream. Doesn't matter; they're crazy about it. And we are a SERIOUS group of chocoholics! <G> A couple of times I had chocolate malted milk powder & I used it. (The theme at my house is NEVER too much chocolate.)
Chocolate-Malted Layer Cake with White Chocolate Frosting
Â½ cup unsweetened cocoa 1 Â¾ cup sugar
Â½ cup instant malted milk powder 3 eggs
1 Â¾ cups flour 4 oz unsweetened chocolate melted
1 tsp baking powder 2 tsp vanilla
Â½ tsp baking soda 1 Â¾ cups chocolate milk
â cup vegetable shortening
Heat oven to 350âF. Combine cocoa and malt powder in a small bowl. Grease three 9X1 Â½ inch round baking pans and lightly dust each with 1 teaspoon of the cocoa-malt mixture. In a medium bowl stir together the flour, remaining cocoa-malt mixture, baking powder and baking soda. Set aside.
In a large mixing bowl beat the shortening on medium-high speed 30 seconds. Add sugar and beat until combined. Reduce speed and add eggs, one at a time, beating 30 seconds after each addition. Beat in chocolate and vanilla. On low speed alternately add flour mixture and chocolate milk, until thoroughly combined. Scrape batter into prepared pans. Smooth batter with a spatula. Gently tap pans on counter top a few times to release air bubbles and level batter. Bake 17 to 20 minutes. Cool in pans on wire racks, 10 minutes. Remove cake from pans and cool completely.
1 Â½ cups heavy cream 1 pound white-chocolate chips
Â¾ cup butter 1 tsp vanilla
Â¼ cup confectionersâ sugar â cup mini semisweet chocolate chips
In a large saucepan, bring cream, butter and sugar to a boil. Remove from heat and stir in white-chocolate chips Let stand 3 minutes. Add vanilla and whisk until smooth. Pour into a mixer bowl and chill 2 hours or until thickened but pourable. Beat on high speed until fluffy. Fold in chocolate chips.
Where do you find malted milk powder?
In the grocery store. The restaurant supply place in town has it also I noticed the last time I was in there. Needless to say, considering the price difference, I'm buying it there next time!
Where in the grocery & what brand do you use?
Is anyone besides me still getting responses to the original thread? I got three of them yesterday.
I am getting them still......I then found the beginning of the thread and went back through as many pages as it would allow(27, I think) until I got the link to this one
Sorry I didn't get back sooner, but I went to bed. Imagine wasting valuable time on something as trivial as sleep. lol
Carnation makes it. May be other brands, but I'm not familiar with them. I think the last time I saw it in the store it was with the cocoa mixes. I've made all the cakes I've made from this recipe with this one container. I hadn't even bought it. <G> I inherited it when Jim & I bought a house & he had had it. Came in real handy for this cake.
on the old post people seem to really like the shubox white cake but it calls for coconut cream. what can i use instead because some family members are allergic to coconut.
I'm sure you can substitute regular milk or coffee creamers or something like that.
Thanks for the malted cake recipe! I've been wanting a good one and now I do!
I wanted to answer the question about coconut cream yesterday, but the system kept stalling out on me.
Baking is a science, and you can't just substitute one ingredient for another, even if they are both liquid. There is a certain density and water content to allow for.
Considering the density of coconut cream, I would use sweetened, condensed milk instead, ounce for ounce.
I think you can find malted milk powder in...the baking aisle? either that or it's near the chocolate for chocolate milk i.e. Nesquik and that kind of stuff.
There was a pp looking for white/butter/etc. recipes, there are definitely some good ones in the original thread, my current fave is the White on White Buttermilk by Rebecca Rather, although the Sylvia Weinstock Classic Yellow cake runs a close second (thanks to jkalman for recommending that one). I like the w.o.w. one just because it's less dense but both are very flavorful. Super yummy.
LOL I still stand by the Choc. Fudge Brownie cake I posted in the original scratch thread but I am aware that one's preference in cake flavor can be entirely personal. For me it beats the Hershey's (my golden standard until I found CC), the Epicurious Double Chocolate, and the One Delicious cakes hands down. I just made cupcakes out of the fudge brownie cake again, it is sooo flavorful and moist that it's even amazing w/o icing. "Heaven on a Fork" (haha, there was once a thread with that title). I was so glad to have leftovers to freeze, it is all I can do to limit myself to one per night. *steps away from megaphone*
That said, I am TOTALLY going to try that malted milk cake, WOW does that sound GOOOOOOOD!!
sugarycreations have you ever made that recipe with butter instead of shortening?
ETA: Also just noticed the inquiry about a red velvet cake. This recipe here on CC is awesome http://www.cakecentral.com/cake_recipe-7027-20-Sarahs-Red-Velvet-Cake-TWEAKED.html I gave the recipe to a friend to make, people thought she was a gourmet cook. It was very moist, people were saying they were the "best cupcakes" they'd ever eaten.
No I haven't tried substituting butter for the shortening in the cake. Considering the way I've been going through butter testing & choosing pound cakes to sell, I was grateful to find a cake that tested good & didn't use butter. <G> I'm already ready to buy my own dairy for my butter supply. I'm sure you know what I mean.
By the way, I LOVE THIS THREAD. Even though I'm not sure I can afford this thread. (I'm just getting started so already cash poor. lol)
So with this in mind, I'll leave everybody with another recipe. I have no clue where any of my recipes come from unless they are given to me by a friend or relative in which case I write their name on it. I keep a file folder of recipes from magazines, newspapers, internet print outs, etc that's my rountuit file. When I try one of them, I either throw the recipe away or enter it into my trusty Mac depending on the verdict on the recipe. IF I never get a new recipe to try, I have enough in there to try something new at least once a day for 12-15 years. LOL Not that I collect or keep looking for better recipes.
I have tried this recipe both as a pound cake & a layer cake. It was popular both ways. At the moment, I'm working on an ice cream cake for my youngest granddaughter using this cake.
Chocolate Velvet Pound Cake
1 Â½ cups semisweet chocolate chips 1 tsp baking soda
Â½ cup butter, softened Â½ tsp salt
1 pound light brown sugar 8 oz sour cream
3 large eggs 1 cup hot water
2 cups flour 2 tsp vanilla
Melt semisweet chocolate chips in a microwave oven for 30-second intervals until melted (about 1 Â½ minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Spoon batter evenly into a greased & floured 10â tube pan. Bake at 350âfor 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan & let cool completely on wire rack.
Sift Â¼ cup powdered sugar over top of cake.
Can also be used as a layered cake batter. Use 3 8â pans. Adjust cooking time.
Makes @ 81/2 cups of batter.
The very best rum cake recipe is the Bacardi Rum Cake. You can find one recipe here: http://www.recipezaar.com/14499
I usually only make scratch cakes but this is for a dessert table and I have alot of stuff going on already, I will be making the rum cake into petit fours. Thanks for this recipe it looks good, I will be trying it!!
The recipe on here called crazy chocolate cake which is egg free is great too. I have a customer with a son who needs EF cakes and this is all she orders.. sometimes we insert peanut butter inside the cupcakes!
After reading all the other 26 pages and I decided to make my first scratch cake (besides a few in the past from church cookbooks). I baked Kate Sullivan's One Delicious Chocolate Cake.
1)Very very good flavor!
2) Very moist
3) Rose very well (I used the recommended amount in Wilton--3c for 6x3" round & it rose all the way to the edge, increased the 2nd pan by 1/2 c & overflowed)
1) Sunk in the middle---I could have made a mistake b/c I'm not use to scratch. I know I didn't over mix--I was terrified of doing that! had it not sunk in the middle I wouldn't have had to level it.
2) Crumbly--that too could have been me. I let them rest 10 min in the pan before turning them out. But my cupcakes were crumbly too & I know I let them cool enough in the pan.
3)Flat top (not so good for cupcakes).
4) The top edge of the cake shrank about 1/4" all the way around, which I don't mind, but the bottom edge didn't shrink at all
Will I make it again? Probably, but will try others first. I found it made about 8 1/4 c of batter. The batter was VERY liquidy, don't know if it was suppose to be, but it was. I'm use to thick batters. And I can't express how yummy it was (I think I gained 10 lbs just eating crumbled cupcakes & what I leveled)
Yikes that's a lot of problems! I too have been having a heckuva time with shrinkage (same type: top only), but on my white cakes. I finally learned that my pans weren't filled enough.
If you try the fudge brownie cake I posted, that doesn't rise much either but once it's cooked up it doesn't sink (well unless you underbake it which I did the second time I made it, a couple of years ago). If you make cupcakes you really need to fill them 3/4 full or more to get the desired height. The batter is also very liquidy, I think that is a popular technique for chocolate cakes, I have seen it in more than a few scratch recipes. Just an fyi
Ok I'm running short of time here. A while back I saw a recipe somewhere on CC for an orange cake that tasted like a dreamicle. Sounded really yummy & different. I'm getting married Saturday & have decided I want to do that cake for my cake. I CAN'T FIND IT AGAIN!! Can somebody please send it to me or the link so I don't have to do something else? Would love to do the mimosa cake as it sounds super also but my best friend is a strict tee-totaler so that would be disrespectful. Some other time for it.
I think this is the recipe you are looking for. I haven't tried it yet but it does sound yummy!
Congrats on your wedding this weekend. Best wishes for many many happy years together.
Thanks for reposting, I was just thinking as much as I like the WASC recipes they're a little too moist and dense for my taste once they're filled and iced and I want to try some scratch recipes to see if I can get a sturdy enough cake for tiers and carving without feeling like I'm eating fudge brownies!
Gee, I'm way behind in this thread.
Malted Milk powder is the same as plain Ovaltine, and is found in the coffee/hot chocolate aisle in grocery stores near me. It is usually on the top shelf.
Ceshell, I can't find your recipe for Choc. Fudge Brownie cake. Would you please post it?
Ceshell, I can't find your recipe for Choc. Fudge Brownie cake. Would you please post it?
Sure! It's at the top of page three of the "Hershey's Chocolate Cake' post, this will link you directly to it http://forum.cakecentral.com/cake-decorating-ftopic-52587-30.html. If you back into the history of that thread you'll learn that the recipe originated from Scott Clark Woolley, and that some members of egullet.com had a chocolate cake taste test forum where they tweaked his recipe until it was their #1 favorite. Halfway thru their huge thread they then started tweaking the Epicurious double choc. cake but I still found this one to have superior chocolate flavor.
I have one leftover cupcake in the freezer from this recipe, I am hoarding it! Nearly 2 years after that post I still think it's the best...I'm dying to know if anyone else agrees or if it's just me!
ceshell, I made the chocolate fudge brownie cake last night and it was DELICIOUS!!!!!!!!!!!!! Thank you for sharing the recipe. I've been looking for a GREAT chocolate cake recipe forever. It was sooooo good!
im new to this whole forum thing but i have been having fun with it. i have a recipe for sugar cookies that are so good. i got it from a book called confetti cakes. i may post it later on today.
nickshalfpint, yaaaaaaaaaaayyy! I never hear back if anyone else has tried it. I am so excited! I love that cake soooo much I just always want to spread the joy LOL.
We are chocoholics in this house and it was a BIG hit! I used chocolate frosting on it and it was soooooo good! My daughter loves the chocolate cake from the bakery I used to work at and she said this cake was way better.