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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
Erum
Hi, can I make this batter for cupcakes? I really hope so, it’s my favourite!
Zoha
Yes!
Hifza
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!
Hifza
Can I make a tiered cake with this recipe?
Amré
Hi Zoha,
I want to make this recipe as cupcakes for my daughters birthday do you think that would be possible? Any tips?
Zoha
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
Ah Thanks for the response much appreciated.
😊🤗🌸
Zoha
Of course!
Zahra
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
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!
Marium
Best chocolate cake ever! Every time I make it, its devoured in seconds. Thanks for all your amazing recipes! 😘
Zoha
Thank you, Marium!!
Rebecca
How do I adjust for mile high if I’m from Denver. And can I use Taster’s Choice for the coffee?
Sehrish
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
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
Umm
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
AHHH this means the world to me!!!
Jeffrey
Hi Zoha
Can I use Dutch-processed cocoa instead of the regular?
Zoha
Yeah!
Sehrish
Can we make this as a single layer cake ?
Zoha
Yes sure – halve the recipe and use 1 9″ pan!
Fatima
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
Cannot explain how incredibly happy this makes me!! Thank you SO much for taking the time to leave this review, Fatima!! :’) So So happy
Riya
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
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
Hi! What kind of cocoa powder did you use? Is Hersheys ok?
Zoha
Yes it’s fine but dutch processed cocoa is best 🙂
Tiffany Brito
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
You made my day, Tiffany! Thank you for taking the time to write this to me. Lots of love and best wishes to you
Saamiah
Can I half the recipe to make 1 double layer cake?
Zoha
yes!
Zehra
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
Wow – I am so thrilled to hear this! 🙂 Thank you Zehra!
Khadija Godil
Hey zoha , can i use milo as malt powder?
Zoha
Yes!
Attiya Haque
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
Thank you SO much, Attiya! God bless you <3
Eva
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?
Shaista
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
Yay!! Glad you liked it!