Introduction

This Dark Chocolate Malt Snack Cake combines rich cocoa flavors with the nostalgic sweetness of malted milk. It’s a moist, tender treat topped with a luscious chocolate malt frosting, perfect for cozy afternoons or special occasions.

A close-up image of multiple square chocolate brownies placed on a white marbled textured surface, each piece topped with a thick, smooth layer of dark, glossy chocolate frosting with swirled patterns, showing the rich, dense, and moist texture of the brownie underneath. The brownies are closely packed, with one piece in the center slightly separated to show the fine crumb inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

210 g malted milk powder (toasted)
240 g all-purpose flour
187 g granulated sugar
31 g dutch process cocoa powder
31 g black cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
227 g whole milk (room temperature)
150 g light tasting olive oil
3 large eggs (room temperature)
2 teaspoon vanilla extract
113 g freshly brewed hot coffee
113 g unsalted butter (room temperature)
21 g dutch process cocoa powder
21 g black cocoa powder
70 g malted milk powder (toasted)
1/2 teaspoon kosher salt
113 g powdered sugar (sifted)
1 1/2 teaspoon vanilla extract
113 g bittersweet chocolate (melted and cooled)
113 g heavy cream (cold)

Instructions

Step 1: Preheat the oven to 200°F (90°C) and line a small baking sheet with parchment paper. Spread the malted milk powder evenly on the sheet and bake for 30-40 minutes, stirring every 10 minutes until golden. Toast enough malted milk powder for both the cake and frosting.
Step 2: Increase oven temperature to 350°F (180°C). Line a 9-inch square pan with parchment paper and prepare cake strips by soaking them in ice-cold water.
Step 3: In a medium bowl, sift the toasted malted milk powder. Add flour, granulated sugar, both cocoa powders, baking powder, and salt. Mix well and set aside.
Step 4: In a large bowl, whisk together whole milk, olive oil, eggs, and vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture, whisking just until combined.
Step 6: Whisk in the hot brewed coffee until the batter is smooth and fully combined.
Step 7: Pour the batter into the prepared pan. Wrap the soaked cake strips around the pan edges and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool completely in the pan before frosting.
Step 9: For the frosting, beat the unsalted butter, both cocoa powders, toasted malted milk powder, and salt with an electric mixer until smooth.
Step 10: Add half the sifted powdered sugar and mix until mostly combined. Add the remaining powdered sugar and vanilla extract, mixing until smooth.
Step 11: Mix in the cooled melted bittersweet chocolate until fully incorporated. The frosting will be thick at this stage.
Step 12: In a separate glass measuring cup, beat the cold heavy cream with an electric mixer until soft peaks form.
Step 13: Gently fold the whipped cream into the frosting with a rubber spatula until fully combined and fluffy.
Step 14: Spread the frosting over the cooled cake as desired. Slice and enjoy your decadent dark chocolate malt snack cake!

Tips & Variations

For an extra malt boost, toast the malted milk powder carefully to avoid burning and bring out deeper flavors.
Use cold heavy cream for whipping to achieve better volume in the frosting.
Substitute light tasting olive oil with neutral vegetable oil if preferred.
Serve with a scoop of vanilla ice cream for a delicious dessert variation.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. Leftover frosting can be refrigerated and gently whipped again before use.

How to Serve

The image shows three pieces of dark chocolate cake with a thick, glossy dark brown frosting on top and smooth, dense cake layers beneath. Two pieces sit on a white ceramic plate placed on a white marbled surface, with one piece cut into smaller chunks and a fork resting beside it with a piece of cake on the tines. In the background, another piece of cake is on a white plate next to a glass bottle of milk, and another piece on a separate white plate is partially visible at the bottom left. The color contrast between the black cake and the white plates and surface highlights the rich texture and moistness of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk powder instead of malted milk powder?

Regular milk powder can be used, but it won’t provide the characteristic malt flavor that defines this cake. For the best taste, stick to malted milk powder.

How do I prevent the frosting from being too thick?

Ensure you whip the heavy cream until soft peaks form before folding it into the dense frosting base. This lightens the texture and makes spreading easier.