If you're on the hunt for the best, ultimate chocolate cake recipe, look no further! This chocolate malt cake is the best chocolate cake I've ever made or eaten (and my very picky husband agrees with me). It is rich, chocolatey, soft, moist and has a luscious chocolate cream cheese frosting. Oh, and, it's a one-bowl wonder. Sound too good to be true? Well, it's not! Let's curb your chocolate cravings, shall we!?
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Before we dive into the details, check out this short video to see the cake in action:
THE STORY BEHIND THIS CHOCOLATE MALT CAKE RECIPE
I've always been a die-hard chocolate lover, so it shouldn't come as a surprise that I've tried countless chocolate cake recipes and eaten countless chocolate cakes around the world.
One cake that really blew my mind was from Nando's Pakistan. I know, that's very specific, but all my Pakistani readers will know! Legend has it, this cake is made by an Aunty who lives in Karachi and ships her cakes nationwide. This cake is almost muddy-thick in texture, and REALLY chocolatey.
Living in the US, I wanted to make my own version of this outstanding chocolate cake. So I started working on my own recipe. I tried many different recipes, ingredients and methods. And finally, I got what I wanted: the ultimate chocolate malt cake.
In some ways, my version was even better than the Nando's cake. I was baffled at how easy it was to make. I started taking it to parties, and all my friends fell in love with it. Any time I ask them what I should make for dessert, this cake is at the top of their list.
WHAT MAKES THIS THE BEST CHOCOLATE CAKE RECIPE?
Well, this cake is everything a chocolate cake should be:
- Rich and chocolatey in flavor. I hate chocolate cakes that don't taste like chocolate. Or are too sweet. Let the chocolate shine! The malt is the star of the show, we will talk about it shortly.
- Moist and dense in texture. No dry sponges here. And don't worry about the cake being too dense or muddy - it is just perfectly dense and balanced out with the light frosting.
- Coated in luscious, silky-smooth chocolate cream cheese frosting. Because buttercreams are too sweet and ganaches are too heavy. This is the perfect frosting for the perfect cake.
- Crazy easy to make. One bowl is all you need. No fancy ingredients, no complicated steps.
- Great both cold and warm. The cake is traditionally served cold (and doesn't lose its moist texture in the fridge). But I also love it warmed up for just 10-15 seconds in the microwave. It hits a different note!
Not to mention, this recipe is no-fuss, doesn't require a mixer, and pretty much comes together in one bowl!
THREE SPECIAL INGREDIENTS IN THIS CHOCOLATE CAKE
The full recipe is written below and is easy to follow, so let me share with you the three ingredients that make this cake so special:
1. Malted chocolate powder
The secret ingredient in this cake is malted chocolate powder. I use Ovaltine, but you can use any malted chocolate powder available where you live. Common brands include Milo, Horlicks, Carnation and Nesquik.
The funny thing is, malted chocolate powder doesn't actually have any chocolate or cocoa in it! It is made from malt (cereal grain), and has a distinctly nutty, sweet flavor which works together beautifully with the chocolate. It is mixed with milk and then added to the cake batter.
2. Hot coffee
You can either mix instant coffee / espresso powder with boiling milk like I do, or brew a hot come of black coffee. But don't skip this!
The hot water helps bloom the cocoa powder, making it richer in flavor. It also adds more moisture to the cake.
The coffee enhances the chocolate flavor. You will not taste it.
3. Sour cream
Why do we add sour cream?
Firstly, it helps add more moisture to the cake batter without changing the consistency, as sour cream itself has very similar consistency as cake batter.
Secondly, it has fat in it, which adds creaminess to the cake and makes for a very tender, moist crumb.
Thirdly, the acidity in sour cream helps activate the baking soda and allows the cake to rise better!
If you don't have access to sour cream, try making your own with heavy cream and lemon juice.
FREQUENTLY ASKED QUESTIONS
What is a substitute for Ovaltine?
I don't recommend skipping the malted chocolate powder as it plays an important role in the flavor and texture of the cake. You can use any malted chocolate powder available to you, such as Nesquik, Horlicks, Milo, and Carnation. If you can't find powder but can find malted chocolate milk, use 1 cup of that in place of 1 cup milk and ½ cup Ovaltine in this recipe.
What can I use instead of Sour Cream?
You should not omit or substitute the sour cream! If you don't have it available near you, make your own. Mix 1 cup heavy cream, 1 tablespoon lemon juice or vinegar, and ¼ cup milk. Let sit at room temperature for 1 day in an airtight container, and then move to the fridge. This will make 1 ¼ cups of sour cream, and you will use ½ cup in this recipe.
If you're in a rush and forgot to make sour cream ahead of time, mix ½ cup heavy cream with ½ tablespoon vinegar or lemon juice, and whisk for a minute or two until the cream becomes thick (do not whip to stiff peaks).
Why is my cake not cooked in the middle?
Chances are, you are trying to bake a lot of batter in just one pan. I recommend splitting the batter between two 8" to 9" pans (I love these), and then baking for ~30 min until a toothpick inserted in the center comes out clean. Baking in smaller portions helps ensure the middle cooks through without overbaking the edges of the cake.
Why is my chocolate cake dry?
There are two common reasons why your chocolate cake can turn out dry:
- You added too much flour. Make sure you fluff up the flour and transfer to the measuring cup using a spoon (or just use a scale for best results)
- You overbaked the cake. Bake the cake in 2 pans and make sure not to let the cake overbake. Take it out of the oven when a toothpick inserted into the cake comes out with small moist crumbs attached to it
Ready to change your life with chocolate? Let's make this cake!!!
And if you want a quicker chocolate fix, try my ultra fudgy brownies!
Print
THE BEST CHOCOLATE MALT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
- Total Time: 1 hour + cooling
- Yield: 12-14
Description
This is the ultimate chocolate cake: moist, rich, creamy, and chocolatey. Drenched in cream cheese frosting, it can be eaten cold or warmed!
Ingredients
Cake:
- 2 cups all purpose flour (260g)
- 1 ½ cups sugar (330g)
- ⅔ cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- ⅔ cup vegetable oil (135g)
- 1 cup milk (240g)
- ½ cup malted chocolate powder (50g) - I use Ovaltine
- 2 tsp instant coffee
- ½ cup boiling water (120g)
- ½ cup sour cream (120g)
Chocolate Cream Cheese Frosting:
- ½ cup unsalted butter (113g)
- 8oz cream cheese (226g)
- 3 cups powdered sugar (360g)
- ½ cup cocoa powder (50g)
- 2 tbsp ovaltine chocolate powder (optional)
Instructions
- Pre-heat your oven to 350F (conventional), and line 2 9” cake pans with parchment paper and butter
- In a large bowl, whisk together all the dry ingredients except the malted chocolate powder using a hand whisk
- In a cup, mix the milk with the malted chocolate powder
- Add the egg, oil and ovaltine milk to the dry ingredients. Whisk until combined
- In a separate cup, mix the boiling water with instant coffee, and then whisk into the cake mixture
- Lastly, fold in the sour cream to bring it all together. Don’t over mix unnecessarily
- Divide the batter into 2 pans equally and bake for 25-30 min (baking time can vary, check after 25 min with a toothpick, should have moist crumbs attached)
- Cool cakes on a wire rack
- For the frosting, whisk the butter and cream cheese until creamy, then add cocoa powder and malted chocolate powder, and whisk in. Then add the sugar 1 cup at a time and whisk at high speed until you achieve a light and silky cream cheese frosting
- Once the cakes are cooled, trim off the tops and divide into 2 halves each using a sharp serrated knife. This will give you 4 layers total.
- Assemble your cake by placing a layer of chocolate cake, covering with frosting, and repeating. At the end, use the remaining frosting to cover the cake edges and top fully.
- Refrigerate for 1-2 hours and then serve!
Notes
- The cake will not taste like coffee, so don't skip it
- Don't skip the malted chocolate powder or replace it with chocolate or cocoa powder
- Don't skip the sour cream - if you don't have any, make your own with heavy cream and lemon juice
- Make sure to measure your flour carefully, don't stuff too much into your measuring cups (best to use a scale and weigh in grams)
- Prep Time: 30
- Cook Time: 30
- Category: Cakes
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dani says
Made this on the weekend and was puzzled by how it turned out. The cake layers were on the wet side which may be what you meant by "muddy thick texture". The layers took a lot longer than 25-30 mins (about double the time) to cook through even though I have an oven that runs hot. The layers were soooo flat that they were impossible to cut into two crosswise. I had two layers, each the thickness of one of your four layers pictured. I used your weight measurements. Like you said in your intro, I also don't like cakes that are "too sweet" so I put almost the full amount of sugar (I put 300g instead of 330g) and still found it cloying especially together with the frosting. Speaking of frosting, I had to add 1/2 C milk to get it to the right consistency to spread otherwise it was quite solid. Again, I used your weight measurements. I used block cream cheese (at room temperature; the butter also at room temp) and perhaps yours is more of a spreadable cream cheese product?? I did love the Ovaltine flavour in this - brilliant in chocolate cake.
Zoha says
Hi Dani! Thank you for trying my recipe, and I am so sorry your experience wasn't great. This recipe has been tried and loved by hundreds, and what you're describing is certainly not how it should have turned out -- the cakes should not be overly sweet or muddy. Since you followed everything by weight, which is great, I am wondering if your baking powder and/or soda might have been stale. That would explain why the cakes didn't rise and took too long to bake. Also, would you mind sharing what kind of sugar you used, if you made any other ingredient substitutions or changes to the method?
Juby Alfred says
Hi Zoha, have you noticed that when the recipes are doubled or tripled, weight measurements remained same? Wondering if that has affected the texture of Dani's cake. Would you please make necessary changes in the 2X and 3X measurements in weights?
Zoha says
Thank you for pointing that out! The 2x & 3x are automatic features, not something I can customize. I will just go ahead and turn them off to avoid the confusion. 🙂
Shifa says
I had exactly the same issue as mentioned above.
I have read the comment before trying and your response Zoha and used fresh soda and baking powder.
All measurements in grams as well.
Its not the first time ive made your cakes.
Ive tried two different ones before and they were perfect.
It would be great help if you can pin point some other reasons that have caused it.
Will love to have feedback on it so I can avoid it next time.?
Zoha says
Hi Shifa! Thank you for trying this recipe. Since this is one I have made many times, and so have many others, I am confident in the recipe. If you followed everything to a T and didn't make any ingredient substitutions, the only thing I can think of is oven temperature and baking time. A dense cake could be the result of an oven that isn't hot enough, or a cake that's not baked long enough
Momina Manzoor says
This, hands down, is the best Chocolate Cake, in the world! So moist, light, decadent and delicious that from the moment I took the first bite, I was transported to a world of chocolatey bliss! My daughter loves it too!
Zoha certainly is gifted!
Zoha says
Thank you SO much!! So happy you enjoyed this recipe <3
Zoha says
:') Means the world. Thank you!
studmuffin says
best chocolate cake ever
Nur says
I for one am extremely picky when it comes to my chocolate cakes and this one by far is the BEST one I’ve tried and tasted. Perfect sweetness and so moist. Yum!
I followed the recipe to the T and left some comments asking Zoha for help with certain things and she was so quick to respond and so helpful. Thank you for sharing this GEM with us!
Zoha says
Awww!!! So happy to read this - you made my day!
Saad says
Hi Zoha,
Can you please tell me how much does your slice weigh? Or if the total yield is 12-14 slices then how much is the total weight of it?
Zoha says
Hi! I have never weighed the cake unfortunately 🙁
Irene Christodoulou says
Hi Zoha, can you please add next to the ingredients or answer here about the temperatures of certain ingredients?
Zoha says
What exactly are your questions, Irene? 🙂
Maryam says
Absolutely LOVE this cake. Have already baked it 2-3 times and each time it turned out great, with everyone enjoying it. Not to forget that I have had the opportunities to try Zoha's baked cake also and this has to be one of my most favorites cake.
Zoha says
This makes me so happy! Thank you for trusting my recipes 🙂
Talha says
This recipe is amazing! The layers turned out just the right level of moist, and the chocolate malt frosting was very flavorful. I liked that the cake was not as sweet as some other layer cakes I’ve had before. Highly recommended!
Zoha says
Thank you so much for trying my recipe and so happy to hear you enjoyed it!
Asma says
I was looking for a chocolate cake recipe and came across it. And honestly, it turned out to be better than I thought. Moist, soft, succulent. I just think that it could have a bit more touch of coffee. But maybe it’s because of my personal love for coffee.
Zoha says
Incredible! Thank you for your kind review!
Bsocial62 says
I have tried several recipes from
Zohas’ and they have all turned out exceptionally well. Today, I wanted to bake something easy, simple and full of chocolate. So I baked this chocolate cake and it was amazing!! Keep it up Zoha!!
Zoha says
Awh, thank you so much!! 🙂 So happy to hear you enjoy my recipes.
Fathima Ally says
This cake is deliciously moist and chocolatey.the method of this cake is fairly simple to make and yields a delicious cake perfect for any occasion
Zoha says
I agree! Thank you for trying my recipe 🙂
Momina Manzoor says
Tried this cake for my husband’s birthday and it was a big hit! The best chocolate cake ever!! So moist, light and tasty! This cake has set the bar so high that I doubt I would ever like any store-bought chocolate cake now.
Zoha says
<3 Thank you SO much! I'll make you cake for the next occasion ;)
Sadya Nawaz says
An amazing chocolate cake! I tried this recipe, was very simple to follow and most importantly the cake was so moist and decadent!!! Thanks Zoha!
Zoha says
Yay!!!! I am so happy to read this. Thank you Sadya! <3
Noorulain Iqbal says
I’m gonna bake this tonight, and if it turns out good I have to bake it for a birthday. I’m a bit scared. I’ve never baked before, and this looks like a delicious yet easy recipe to follow. I’ll update you how it goes **fingers crossed** :).
Zoha says
You can do it!!!!
Joanna says
This cake was amazing! easy to follow and very forgiving. I reduced sugar in both the cake and frosting (30g each) and I used reduced fat cream cheese. We’re also a Milo family haha. Turned out moist and chocolately! Definitely fulfilled those chocolate cravings for my dad’s birthday.
Zoha says
Haha I am so glad it turned out good for you despite the modifications! Thank you so much!
Sumz says
Hope you're well. Please can I use plain yoghurt instead of sour cream please? Thanks so much
Zoha says
Yes you can, though it's not the exact same thing
Ketaki says
Absolutely amazing recipe! A total fav of our dark chocolate loving family! I did reduce the sugar by 20% for both cake and frosting but followed everything else to the T. This cake is perfection!
Zoha says
WUHU!! Thank you SO much! Delighted to hear you liked the cake 🙂
Natisha says
Hi Zoha, in my country cream cheese isn't available what can I substitute with? ❤️
Zoha says
hmmmm I am not sure what a good replacement would be. Maybe you can do a simple chocolate frosting?
Jason says
Question, I don’t drink coffee and caffeine doesn’t do well with me lol. What’s the down fall of not using the coffee ?
Zoha says
You can skip the coffee. It helps intensify the chocolate flavor but is not a must!
Sukaina says
Wowowow this cake is incredible! I have made it several times, in cake, cupcake, mini bundt cake form, and all absolutely delicious! I followed your recipe exactly! Thank you so much for taking the time and effort to create such amazing recipes. Your sincerity shines through!
Zoha says
Thank you SO much, Sukaina! This means the world to me! <3
Erica says
I know I’m asking this pretty late but I’m planning on making this cake, also in cupcake form, tomorrow. I was wondering what the bake time should be? And any other changes if there are any. I made it last year as a full cake and it was definitely the best chocolate cake I’ve ever had!
Zoha says
Hi there - so sorry I couldn't get back to you timely! For cupcakes, depending on the size, baking time can be anywhere from 15-20 minutes generally
Sabika says
Can hand on heart say this is the best homemade chocolate cake I've ever had. It's so easy and it tastes incredible!! I love that it's super moist and rich without it being overly sweet. Thank you Zoha for another banging recipe! Wish I could add photos.
Zoha says
THANK YOU, Sabika!! You have no idea what that means to me. I appreciate you so much <3
Haleemah says
By far one of the best chocolate cakes I have ever had. The whole family loved it. The directions were so easy to follow and the hints along the way were greatly appreciated. It’s hard to come around good recipes and I must say every recipe I tried of yours has not failed me. You are an amazing baker. Wish you continued success
Zoha says
Yay! Thank you so much Haleemah! Really appreciate your kind comment 🙂
Amira says
Hi Zoha, what if I am after intensifying the ovaltine flavor.. can I increase the ovaltine to a cup and half ?
Zoha says
I don't recommend changing the quantities inside the cake. You can definitely play around with the frosting, though!
Karen says
Hi, I accidentally bought light sour cream instead of the regular one.
Is it ok to use the light version.
Thanks in advance.
Karen
Zoha says
Yes, that should be fine!
Mona says
I would love to make this. My son is allergic to eggs though, and I'm wondering if you have any recommendations or if anyone has tried an egg-free version.
In case sharing this helps - for pancakes, we use "flax eggs" which work really well, but in boxed brownie mix I thought they affected the texture (made the brownies tougher), and unsweetened applesauce worked much better (although made the brownies a tad sweeter). Thoughts for this cake? Really wanna try it, so thank you in advance for whoever can help!!
Zoha says
Hi Mona! I haven't tried this cake with flax seed eggs before but i think they should work!
Umaima says
Hey zoha, can I use tetra pack olpers cream instead of heavy whipping cream to make sour cream?
Zoha says
Yes, you can 🙂
Kathy Baker says
Hi, Zoha!
I want to make this as a birthday cake this weekend, but I only have 8" cake pans. If I use 3, will it work? How long do you think I should bake them?
Zoha says
Happy birthday, Kathy! You can use 3 8" pans and don't need to divide them into further layers (so you have 3 layers total). Baking time really varies based on different factors, but I imagine somewhere around ~20-25 minutes.
Muriam says
Do I use chocolate Ovaltine or the original?
Hoping to make this today 🙂
Zoha says
Chocolate!
Hajira Mushtaq says
I made this cake and it came out AMAZING! The cake was ever so moist and the chocolate icing was divine! Everyone loved it! Great recipe and such helpful tips!
Zoha says
WUHU!!!! Glad to hear that, Hajira. Thanks for trying my recipe 🙂
Rimsha says
Wonderful recipe, just tried it, thank you for sharing this with us Zoha <3
Zoha says
Yay Thank you Rimsha!!!! 🙂
Shaista says
I tried this recipe last weekend and it turned out amazing. Everyone loved the cake. This will now be my go to recipe for chocolate cake!!
Zoha says
Yay!! Glad you liked it!
Eva says
Hello,
I have tried this recipe several times for cake and I have never been disappointed. Wondering can I use this recipe to make cupcakes?
Attiya Haque says
I am so so so happy with the results of this recipe Zoha! Thanks a bunch for sharing authentically your cake and icing recipes both came out perfect❤️❤️❤️ I made this cake for my daughter’s birthday today and we all loved it , may Allah swt reward you for sharing a great recipe!!!
Zoha says
Thank you SO much, Attiya! God bless you <3
Khadija Godil says
Hey zoha , can i use milo as malt powder?
Zoha says
Yes!
Zehra says
This. Is. AMAZING! I can’t wait to make it again. The cake was so moist and the frosting was perfect. I accidentally swapped the Ovaltine and cocoa powder quantities but it made the malt flavor stand out more which for me worked even better. My entire family loved it!
Zoha says
Wow - I am so thrilled to hear this! 🙂 Thank you Zehra!
Saamiah says
Can I half the recipe to make 1 double layer cake?
Zoha says
yes!
Tiffany Brito says
Zoha, you are extremely talented. I tried this recipe forever ago and sent a picture of it to you and although it wasn’t the most aesthetically pleasing, it was the best chocolate cake I have ever had. This is coming from someone who doesn’t even like chocolate cake. I’ve always preferred vanilla or marble but never chocolate because it didn’t really taste like chocolate? Idk how to explain it but this cake is so moist, and delicious. All the flavors blend perfectly. Brilliant
Zoha says
You made my day, Tiffany! Thank you for taking the time to write this to me. Lots of love and best wishes to you
Riya says
Hello,
I have only malted milk powder (the Original not chocolate)
Can I mix in some extra cocoa powder for the chocolate taste?
Thanks in advance!
Zoha says
I don't recommend that, Riya, as the chocolate malt powder adds a lot of flavor! If you want, you can try my simple chocolate cake instead which doesn't require the milk powder at all!
Kat says
Hi! What kind of cocoa powder did you use? Is Hersheys ok?
Zoha says
Yes it's fine but dutch processed cocoa is best 🙂
Fatima says
This cake is EXACTLY like nandos cake! I don’t know how you do it Zoha! It was so delicious, just amazing!
I followed the recipe without any changes. For anyone else confused about what to buy: I used Valrhona cocoa powder (have previously used green and blacks which is also very good and half the price) and Ovaltine. Large eggs and fresh sour cream. Make sure your baking powder and soda is not stale.
The cake was SO moist! The frosting was yummy and it was enough to coat the cake generously! Took me a bit longer to bake in 9” pans- about 45 mins but I think that just depends on individual ovens.
Thank you soo much! My little one LOVED her birthday cake ❤️ happy baby and mum!
Zoha says
Cannot explain how incredibly happy this makes me!! Thank you SO much for taking the time to leave this review, Fatima!! :') So So happy
Sehrish says
Can we make this as a single layer cake ?
Zoha says
Yes sure - halve the recipe and use 1 9" pan!
Jeffrey says
Hi Zoha
Can I use Dutch-processed cocoa instead of the regular?
Zoha says
Yeah!
Umm says
Zoha!!!
Thank you so much for a PERFECT recipe. Best chocolate cake I have ever had. So simple and easy to make. I have made it a few times.
Zoha says
AHHH this means the world to me!!!
Sehrish says
I have never tried any cake recipe before as it always seemed like a big task to make a cake from scratch. I gave this a try this Eid after getting some confidence from trying your other recipes first (chocolate chip cookies and milk cake) and let me tell you; this is the best chocolate cake and super easy to make. I followed another comment and reduced sugar by 30g each in cake batter and frosting and it still turned out amazing. One more thing is that I used the scale for measuring solids as per the recipe card however, used cup measurement for liquid as it seemed a bit off when I tried to use scale for it.
Zoha says
So glad the recipe worked out for you! For liquids cup measures are usually accurate, too! A little fluctuation can happen depending on the exact ingredient you're using
Rebecca says
How do I adjust for mile high if I’m from Denver. And can I use Taster’s Choice for the coffee?
Marium says
Best chocolate cake ever! Every time I make it, its devoured in seconds. Thanks for all your amazing recipes! 😘
Zoha says
Thank you, Marium!!
Zahra says
Hi zoha. If I was to make the same cake in smaller pans (bento cakes) would I need to make any alternations? Say to the temperature?
Zoha says
It depends on the pan you're using, how much batter, and your oven. I recommend doing a test batch to figure out the perfect time and temp!
Amré says
Hi Zoha,
I want to make this recipe as cupcakes for my daughters birthday do you think that would be possible? Any tips?
Zoha says
Yes you can make as cupcakes! Just make sure to check for doneness, depending on the size they may not take as long to bake.
Amré says
Ah Thanks for the response much appreciated.
😊🤗🌸
Zoha says
Of course!
Hifza says
Can I make a tiered cake with this recipe?
Hifza says
Hands down to the best malt cake recipe. I am a beginner baker and this was very easy for me to execute. Thank you Zoha!
Erum says
Hi, can I make this batter for cupcakes? I really hope so, it’s my favourite!
Zoha says
Yes!
Zacki says
Not enough stars to rate this recipe! 🤩 ive always been a by-weight baker and have been absolutely delighted by your recipes including them. This cake is A.M.A.Z.I.N.G! You are truly gifted maashaAllah! 🥰
Followed it exactly as stated and everything was perfect, no substitutions except for using Milo instead of Ovaltine. Taste, texture, and frosting is mindblowing!
Made it for visitors but after tasting it and letting them have one serving i quietly and oh-so-casually withdrew it to the kitchen and away from prying eyes 😁
Zoha says
I will cry happy tears :') Thank you so much
Gary says
I've never made a cake from scratch, so I really don't know what you meant by saying "cut the tops off the cakes". When I bake a Duncan Hines cake, the 'top' is the shiny and slick looking and the bottom is dull. Did you mean skim off with a knife the top and bottom of each cake, or just the shiny tops?
Laurie Karson says
Hi Zoha! Looking to make this cake but I have malt powder but it’s not chocolate flavour. Will that be okay? It’s very expensive malt powder as well that I know bakes well but worried it’s not chocolate flavoured. Thoughts?
Michele says
A remarkable cake!! Do you think it could be adapted to make a buche Noel for Christmas? It’s so moist so I wonder if would roll well.
Any suggestions?
Zoha says
Thank you so much, Michele! Unfortunately no, this cake is quite delicate and won't roll up. However, you should check out my black forest swiss roll recipe! The base in that can be used for a bouche de noel
Cindy Murphy says
This was my 1st attempt at a homemade cake. The recipe was very easy to follow and the cake was delicious!
I made this for my mom who loves malt so I added extra malt powder and sprinkled crush malted milk balls on the tops and sides of the frosted cake.
Thank you for sharing this delightful recipe!
Aniza says
made this for my daughters birthday. it was amazing, better than any store bought! didn't have sour cream on hand so I substituted it with equal amounts of plain ff yogurt.
thank you for your gift of this stunning, keepsake recipe!
Hifza says
Hi Zoha! Can I cut the recipe in half?
Raul says
Zoha,
You mention using espresso powder and milk. Would you still use 2tsp espresso powder to 1/2c of milk?
Can’t wait to make this for my wife on Mother’s Day.
Thank you!
Zoha says
Hi Raul! The espresso powder is mixed in with the water step as per the instructions in the recipe card! The quantities are 2 tsp espresso powder and 1 cup milk 🙂
Ayesha says
Best chocolate malt cake ever!!!! Soooo good! I’ve made it about 5 times already and just making it again for Eid tomorrow!!
Zoha says
YAY!