This recipe has a lot of ingredients and steps, but can be done in three main parts: bake the cake, frosting, and dripping/decorating. Keep things chilled between each step to keep things firm and you’ll be good to go! Look for malted milk powder in grocery stores or online.
Chocolate Malt Drip Cake Recipe
Active time: 30 minutes
Bake time: 45 minutes
For the cake:
2 cups malted milk powder
1 2/3 cups all-purpose flour, plus more for coating the cake pans
3/4 cup unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 teaspoon baking soda
3 large eggs
1 1/3 cups granulated sugar
2/3 cup vegetable oil, plus more for coating the cake pans
2 teaspoons vanilla extract
1 1/3 cups whole milk
For the frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups powdered sugar
3/4 cup malted milk powder
1/2 cup whole milk, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
For the ganache:
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
2 tablespoons light corn syrup
Malted milk balls
1. Heat the oven to 325°F and arrange a rack in the middle. Coat 3 6-inch cake pans lightly with oil. Place parchment paper rounds in the bottom of each and coat with more oil. Add flour and turn pans to coat bottom and sides, then tap out any excess flour. Set aside.
2. Combine the malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl.
3. Combine the eggs, sugar, oil, and vanilla in a separate large bowl and whisk until combined and smooth. Add a third of the flour mixture and whisk until just incorporated. Add half of the milk and whisk until smooth. Continue to alternate flour mixture and milk, ending with the flour.
4. Divide the batter evenly between the prepared pans (the best way to do this is by weight). Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
5. Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
1. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
2. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes.
1. Place the chocolate in a heatproof bowl along with a pinch of salt if desired.
2. Heat the cream and corn syrup in a small pot until barely simmering. Pour over the chocolate, and let sit for a few minutes until the chocolate melts. Stir with a spatula until completely smooth. Use immediately.
1. Set aside about 1/4 cup of frosting for later decorating. Use the rest for frosting the cake.
2. Place a cake layer on a cardboard round, a tart-pan bottom, or a cake plate. Evenly spread a thin layer of frosting over the top of the layer. Stack the second layer and spread another thin layer of frosting. Repeat with the last layer. Thinly coat the entire cake with frosting (this is a crumb coat, and doesn’t need to be thick or even). Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes.
3. Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Place back in the refrigerator until the cake is well-chilled, at least 1 hour.
4. Spread the ganache on the top of the cake so that it drips down the sides. See here for some great tips on drip cakes.
5. Using a star tip, pipe remaining frosting decoratively on top of the ganache. Top with malted milk balls. Serve immediately or chill covered up to two days.