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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
Rimsha
Wonderful recipe, just tried it, thank you for sharing this with us Zoha <3
Zoha
Yay Thank you Rimsha!!!! 🙂
Hajira Mushtaq
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
WUHU!!!! Glad to hear that, Hajira. Thanks for trying my recipe 🙂
Kathy Baker
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
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
Do I use chocolate Ovaltine or the original?
Hoping to make this today 🙂
Zoha
Chocolate!
Umaima
Hey zoha, can I use tetra pack olpers cream instead of heavy whipping cream to make sour cream?
Zoha
Yes, you can 🙂
Mona
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
Hi Mona! I haven’t tried this cake with flax seed eggs before but i think they should work!
Karen
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
Yes, that should be fine!
Haleemah
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
Yay! Thank you so much Haleemah! Really appreciate your kind comment 🙂
Amira
Hi Zoha, what if I am after intensifying the ovaltine flavor.. can I increase the ovaltine to a cup and half ?
Zoha
I don’t recommend changing the quantities inside the cake. You can definitely play around with the frosting, though!
Sabika
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
THANK YOU, Sabika!! You have no idea what that means to me. I appreciate you so much <3
Sukaina
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
Thank you SO much, Sukaina! This means the world to me! <3
Erica
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
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
Jason
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
You can skip the coffee. It helps intensify the chocolate flavor but is not a must!
Natisha
Hi Zoha, in my country cream cheese isn’t available what can I substitute with? ❤️
Zoha
hmmmm I am not sure what a good replacement would be. Maybe you can do a simple chocolate frosting?
Ketaki
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
WUHU!! Thank you SO much! Delighted to hear you liked the cake 🙂
Sumz
Hope you’re well. Please can I use plain yoghurt instead of sour cream please? Thanks so much
Zoha
Yes you can, though it’s not the exact same thing
Joanna
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
Haha I am so glad it turned out good for you despite the modifications! Thank you so much!
Noorulain Iqbal
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
You can do it!!!!
Sadya Nawaz
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
Yay!!!! I am so happy to read this. Thank you Sadya! <3
Momina Manzoor
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
<3 Thank you SO much! I’ll make you cake for the next occasion 😉
Fathima Ally
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
I agree! Thank you for trying my recipe 🙂
Bsocial62
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
Awh, thank you so much!! 🙂 So happy to hear you enjoy my recipes.
Asma
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
Incredible! Thank you for your kind review!