Buttermilk Chocolate Cake with Chocolate Malt Frosting
- 2 cups sugar
- ½ cups butter, softened
- 2 eggs
- 2 squares (1 oz. each) unsweetened chocolate, chopped, melted
- 2 teaspoons vanilla
- 2 2/3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups AE Buttermilk
- ½ cup butter, softened
- ¼ cup unsweetened cocoa powder
- ¼ cup malted milk powder
- 6 tablespoons AE Heavy Whipping Cream
- 1 teaspoon vanilla
- Pinch of salt
- 2 to 3 cups powdered sugar
For the cake, preheat the oven to 350°F; lightly coat a 9 x 13-inch baking pan with nonstick spray; set aside. In a large bowl, cream the sugar and butter together with an electric mixer until fluffy. Add the eggs one at a time, blending well after each addition. Blend in the melted chocolate and vanilla.
In a second bowl, stir together the flour, baking soda and salt. Add one-third of the dry ingredients to the butter mixture and blend until nearly incorporated. Add half of the buttermilk and blend until nearly incorporated, then add half of the remaining flour mixture. Blend in the remaining buttermilk, then mix in the last portion of the flour mixture by hand until no flour is visible.
Spread the batter into the prepared pan and bake for 40 to 45 minutes or until the top springs back to the touch and a toothpick inserted into the center comes out clean. Cool the cake completely before frosting.
For the frosting, beat the butter, cocoa and malted milk powder together in a medium bowl with an electric mixer until well blended. Add the cream, vanilla and salt, and beat until combined. Gradually beat in the powdered sugar until desired consistency is reached, adding more cream or powdered sugar as needed. Frost the cooled cake before serving.
Makes 12 servings
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