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Salted + Malted Chocolate Bundt Cake

  • Author: anita | wild thistle kitchen


For the cake:

  • Non-stick baking spray (I am in love with Baker's Joy) or butter and flour for the pan
  • 1 cup butter, melted (2 sticks or 8 ounces)
  • 1/3 cup cocoa powder, I prefer a dark one but I have used just about every kind that exists in this recipe
  • 1 cup malted milk powder, I use carnation brand
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 cup hot water (use one cup hot coffee for a mocha cake!)
  • 2 teaspoons flaked sea salt, crushed between fingertips (or use kosher salt)
  • 2 cups all-purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 & 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder

For the chocolate glaze:

  • 1 & 1/2 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)



  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 10 - 12 cup bundt pan, or spray generously with baking spray. Set aside.
  3. Melt butter in microwave or a small saucepan, remove from heat and add cocoa powder and malt powder. Whisk until smooth. Add water, eggs, sour cream, and vanilla and whisk again until smooth.
  4. On a large piece of parchment, sift together the flour, salt, sugar, baking soda, and baking powder.
  5. Add to wet mixture and whisk until smooth. This is a loose batter so don't worry if it looks too thin.
  6. 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.
  7. 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.
  8. Generously drizzle the glaze over the cooled cake. Wait 10 minutes for glaze to set a bit and sprinkle with malt powder and sea salt.
  9. Slice and devour