Salted, Malted Chocolate Bundt Cake
This cake came to me in a snow-covered dream. I woke up Sunday knowing I had to do three things: shovel my driveway, take my kids sledding, and bake something. It’s no secret I love to be snowed in; I view it as nature’s permission to let everything go — I don’t stress about it, I don’t complain about it, I just let it all go. Northern Virginia was in the epicenter of the recent “snowzilla” storm. We had historic snowfall and the world shut down for a few days. It was pretty wonderful. I’ll be back at work tomorrow, so while I’m enjoying my last day of snowed in freedom, I thought I’d hop back on the blogging wagon and share this wonderful, easy recipe. No mixer required, and I bet you have most of the ingredients in your pantry.
The malt powder isn’t absolutely necessary — meaning your texture won’t suffer if you leave it out. You’ll still have a delicious, moist chocolate cake — but it’s so, so good. If you grew up drinking malted milkshakes like I did (my dad made/makes the best milkshakes), you might already have a container in your pantry, and if you want a treat, you’ll want to make a special trip to grab some. It’s sold in most grocery stores in the coffee/tea/hot chocolate section usually. You can stir it into cold milk, add it to your favorite cookie recipes, or, of course, make milkshakes with it. It’s nostalgic, old-fashioned, and truly one of my favorite things. My son loves it too, which just makes me so darn happy– have I ever told you how much I love that little guy?
Salted, Malted Chocolate Bundt Cake
Credit: Ani Hughes — CookonaWhim.com
For the cake:
- Non-stick baking spray (I am in love with Baker’s Joy) or butter for the pan
- 1 cup unsalted butter, melted
- 1/3 cup cocoa powder
- 1/3 cup malt powder
- 2 teaspoons kosher salt
- 1/2 cup brewed coffee 1/2 cup hot water (you can use all hot water, but I love the richness the coffee gives)
- 2 cups all-purpose flour
- 1 & 3/4 cups granulated sugar
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
For the chocolate glaze:
- 1 & 1/2 cups confectioners sugar
- 4 tablespoons cocoa powder
- 4 tablespoons malt powder (plus a pinch or two for sprinkling)
- 1 teaspoon vanilla extract
- 4 tablespoons milk (or enough to make a smooth, pourable glaze)
- a sprinkle of sea salt (maldon flaked sea salt is my favorite, but kosher salt will work just fine)
- Preheat oven to 350 degrees F. Butter and flour a 10 – 12 cup bundt pan, or spray generously with baking spray. Set aside.
- Melt butter in microwave or a small saucepan, remove from heat and add cocoa powder and malt powder. Whisk until smooth. Add coffee/water, eggs, sour cream, and vanilla and whisk again until smooth.
- In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder. Add butter mixture and whisk until smooth–this is a loose batter so don’t worry if it looks too thin.
- Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes—don’t over bake! Let the cake cool in the pan for 15 minutes and then invert onto a large platter or cakestand. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place all ingredients except salt into a medium bowl and whisk until smooth and a thick ribbon forms when you hold your whisk in the air. You want this pourable, not spreadable.
- Generously drizzle the glaze over the cooled cake. Wait 5 minutes for glaze to set a bit and sprinkle with malt powder and sea salt.
- Slice and devour