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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
Talha
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
Thank you so much for trying my recipe and so happy to hear you enjoyed it!
Maryam
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
This makes me so happy! Thank you for trusting my recipes 🙂
Nur
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!
Irene Christodoulou
Hi Zoha, can you please add next to the ingredients or answer here about the temperatures of certain ingredients?
Zoha
What exactly are your questions, Irene? 🙂
Saad
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?
Aneeqa Arshad
Hi zoha
In summers should we use cream cheese at room temperature or taken from the fridge? For the frosting?
Zoha Malik
Room temp!
Zoha
Hi! I have never weighed the cake unfortunately 🙁
Zoha
Awww!!! So happy to read this – you made my day!
studmuffin
best chocolate cake ever
Momina Manzoor
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
:’) Means the world. Thank you!
Zoha
Thank you SO much!! So happy you enjoyed this recipe <3
dani
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
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?
Shifa
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
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
Parveen
I’ve made this on so many occasions and everytime it has been a super duper hit with my guests. I’ve also shared this recipe with my friends and they all have been very happy with the results. I like a moist, chocolate cake which is not too sweet, so this cake minus the frosting is just perfect for me. Thank you for an amazing recipe Zoha. Keep rocking!!!
Juby Alfred
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
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. 🙂