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If you’re on the hunt for a delicious and rich chocolate cake recipe, look no further! This chocolate malt cake is rich, chocolatey, soft, moist and has a luscious chocolate cream cheese frosting. It uses malted chocolate powder (Ovaltine) in addition to cocoa powder for an extra layer of chocolatey goodness. 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!?
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 TO EXPECT
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 1/2 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 tbsp lemon juice or vinegar, and 1/4 cup milk. Let sit at room temperature for 1 day in an airtight container, and then move to the fridge. This will make 1 1/4 cups of sour cream, and you will use 1/2 cup in this recipe.
If you’re in a rush and forgot to make sour cream ahead of time, mix 1/2 cup heavy cream with 1/2 tbsp 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 Recipe With Chocolate Cream Cheese Frosting
This is the ultimate chocolate cake: moist, rich, creamy, and chocolatey. Drenched in cream cheese frosting, it can be eaten cold or warmed!
Yield:12 servings
- Prep Time:
- 30 mins
- Cook Time:
- 30 mins
- Chilling Time:
- 2 hrs
- Total Time:
- 3 hrs
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Ingredients
Cake:
- 2 cups all purpose flour (260g)
- 1 1/2 cups sugar (330g)
- 2/3 cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (135g)
- 1 cup milk (240g)
- 1/2 cup malted chocolate powder (50g) – I use Ovaltine
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup sour cream (120g)
Chocolate Cream Cheese Frosting:
- 1/2 cup unsalted butter (113g)
- 8oz cream cheese (226g)
- 3 cups powdered sugar (360g)
- 1/2 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)
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Comments
Mari
I made this and it turned out delicious. Used Cacao powder, 1 cup allulose and about 2-tbsp cane sugar, and plain yogurt in place of sour cream. Baked it in a 9×12 pan for about 35 min until toothpick came out clean, (I have a gas oven so I checked it at 30 min) Can be topped with icing, whipped cream, or dusted with powdered sugar. Wonderful dessert – one of the best chocolate cakes I’ve ever made from scratch. Thanks for the recipe.
Alizeh Fatima
Tastes exactly like Nandos cake in Pakistan (iykyk). Get so many compliments every time I make it
Arinda
Hello! Can I use almond milk?
Zoha
Hi Arinda! Unfortunately I cannot recommend that 🙁
Madison Armstrong
hello! do you know if I could substitute milk for buttermilk? would it make the cake even more moist? thanks!
Zoha
Hi Madison, it’s not needed because we have sour cream separately, but you can def try x
Madison Armstrong
hello! do you know if I could substitute milk for buttermilk? would it make the cake even more moist? thanks!
Roger (74 yrs old) late blooming baker
I have made this cake at least 4 times now, and I have never received a bad
comment on it! just the opposite, everyone of my family and friends circle loves this cake. The cake is so moist and chocolaty, the frosting is super moist and not overly rich in chocolate flavor but a nice pleasantly smooth touch of malted flavored chocolate instead. Sometimes you just need a change from the deep stronger taste of chocolate and this frosting gives that to you, with a lighter touch and taste of the malted flavor in the frosting. This is one of my new favorite chocolate cakes that my grandkids ask for now to make on their birthdays. my grandson told me yesterday at his birthday party “Papa, this cake is Amazing!” thank you for making me this cake! I loved his reaction for sure.
Thank you Zoha for a terrific recipe!
Lisa Koster
Hi Zoha,
I am planning on making this cake for the holidays – I just have a question about the Ovaltine. You refer to it as “chocolate malt” but the one I bought does not have chocolate in the title. It is Ovaltine malted milk. Can I use this? Will the cake still be chocolaty?
Best
Lisa
Ankita
If i want to make this cake eggfree what changes i need to?
Zoha
Replace eggs with flax seed eggs 🙂
Samar
Hi zoha, I made this a few times and everyone loved it. I want to make this in a 4 inch pan, how long will that take in the oven?
thanks
Zoha
Hi Samar! Are you basically making a small cake?
DDF
Wow! So delicious. Followed the instructions almost exactly! I used carnation malted milk powder and salted butter. I made it in a Bundt pan so baked about 15 minutes longer. Makes lots of icing which is so yummy.
Ari
I’m not normally a chocolate cake fan, I made this because I had malt powder and didn’t want it to go to waste! What a wonderful surprise! I’ve made it thrice now, it’s been perfection every time. So so so delicious! Such a hit with the family. Thank you for sharing!
Farah Shahzad
Best cake…my kids love it
Ayesha
Best chocolate malt cake ever!!!! Soooo good! I’ve made it about 5 times already and just making it again for Eid tomorrow!!
Zoha
YAY!
Raul
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
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 🙂
Hifza
Hi Zoha! Can I cut the recipe in half?
Aniza
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!
Cindy Murphy
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!
Michele
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
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
Laurie Karson
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?
Gary
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?
Zacki
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
I will cry happy tears :’) Thank you so much