This cake came to me in a snow-covered dream. I woke up Sunday knowing I had to do three things: shovel my driveway, take my kids sledding, and bake something. It's no secret I love to be snowed in; I view it as nature's permission to let everything go -- I don't stress about it, I don't complain about it, I just let it all go. Northern Virginia was in the epicenter of the recent "snowzilla" storm. We had historic snowfall and the world shut down for a few days. It was pretty wonderful. I'll be back at work tomorrow, so while I'm enjoying my last day of snowed in freedom, I thought I'd hop back on the blogging wagon and share this wonderful, easy recipe. No mixer required, and I bet you have most of the ingredients in your pantry. Give this Salted, Malted Chocolate Bundt Cake a try.
The malt powder isn't absolutely necessary -- meaning your texture won't suffer if you leave it out. You'll still have a delicious, moist chocolate cake -- but it's so, so good. If you grew up drinking malted milkshakes like I did (my dad made the best milkshakes), you might already have a container in your pantry, and if you want a treat, you'll want to make a special trip to grab some. It's sold in most grocery stores in the coffee/tea/hot chocolate section usually. You can stir it into cold milk, add it to your favorite cookie recipes, or, of course, make milkshakes with it. It's nostalgic, old-fashioned, and truly one of my favorite things. My son loves it too, which just makes me so darn happy-- have I ever told you how much I love that little guy?
For the cake:
- Non-stick baking spray (I am in love with Baker's Joy) or butter for the pan
- 1 cup unsalted butter, melted
- ⅓ cup cocoa powder
- ⅓ cup malt powder
- 2 teaspoons kosher salt
- ½ cup brewed coffee ½ cup hot water (you can use all hot water, but I love the richness the coffee gives)
- 2 cups all-purpose flour
- 1 & ¾ cups granulated sugar
- 1 & ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
For the chocolate glaze:
- 1 & ½ cups confectioners sugar
- 4 tablespoons cocoa powder
- 4 tablespoons malt powder (plus a pinch or two for sprinkling)
- 1 teaspoon vanilla extract
- 4 tablespoons milk (or enough to make a smooth, pourable glaze)
- a sprinkle of sea salt (maldon flaked sea salt is my favorite, but kosher salt will work just fine)
- Preheat oven to 350 degrees F. Butter and flour a 10 - 12 cup bundt pan, or spray generously with baking spray. Set aside.
- Melt butter in microwave or a small saucepan, remove from heat and add cocoa powder and malt powder. Whisk until smooth. Add coffee/water, eggs, sour cream, and vanilla and whisk again until smooth.
- In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder. Add butter mixture and whisk until smooth--this is a loose batter so don't worry if it looks too thin.
- Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes-don't over bake! Let the cake cool in the pan for 15 minutes and then invert onto a large platter or cakestand. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place all ingredients except salt into a medium bowl and whisk until smooth and a thick ribbon forms when you hold your whisk in the air. You want this pourable, not spreadable.
- Generously drizzle the glaze over the cooled cake. Wait 5 minutes for glaze to set a bit and sprinkle with malt powder and sea salt.
- Slice and devour