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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 812 |
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I got this recipe from a friend. You can make this recipe in to cupcakes if you like. Enjoy this one it is a keeper! Ingredients:
for the cake |
6 ounces best-quality unsweetened chocolate |
2/3 cup canola oil |
2 & 2/3 cups sugar |
1 & 2/3 cups ap flour |
1/3 cup of unsweetened dutch cocoa |
1 teaspoon baking soda |
3/4 teaspoon of kosher salt |
2/3 cup of sour cream |
3 large eggs |
1 & 1/3 cups of hot fresh brewed coffee |
for the chocolate malted frosting |
1 pound best quality milk chocolate |
1 cup heavy cream |
1 cup malted milk powder |
1/4 cup light corn syrup |
8 tablespoons of butter, at room temp. |
8 ounces of malted milk balls |
Directions:
1. Position the rack in the center of your oven. Preheat the oven to 350F degrees. Butter and flour two 9×2-inch cake rounds. Line each pan with parchment paper.
2. 1. In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally. When the chocolate is melted whisk in the oil until smooth. Remove from the heat and keep warm over the water.
3. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, and salt. Mix well.
4. 3. In a small bowl whisk together the eggs and the sour cream smooth.
5. 4. Add the egg mixture to the flour and mix until well combined, scrape down the sides of the bowl. Add the melted chocolate and mix well. Add the hot coffee in a steady stream until combined. Scrape the sides of the bowl (the batter is thin).
6. 5. Divide the batter evenly among the pans. Bake for 35-45 minutes, or until a wooden toothpick comes out clean. Remove from oven and place on wire rack to cool for 25 minutes. Remove cakes from pans and cool completely on the wire racks.
7. FROSTING:
8. 1. Chop the chocolate into small pieces and place in a medium bowl.
9. 2. In a small saucepan over medium heat bring the heavy cream to a simmer. Whisk in the malted milk powder to combine. Pour over the chocolate. Do not stir. Wait five minutes, and then whisk chocolate until creamy. Stir in the corn syrup. Place a sheet of plastic wrap directly on the chocolate and let cool to room temperature.
10. 3. When the chocolate is cooled, place it in the bowl of electric mixer fitted with the paddle attachment. Add the butter one tablespoon at a time and mix on low until smooth.
11. 4. The icing is the filling and frosting for this cake. You can store the cake in the fridge.
12. Decorate with the chopped malted milk balls
13. Source: The Sweet Melissa Baking Book by Melissa Murphy
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