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Salted + Malted Chocolate Bundt Cake


  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 bundt cake 1x

Description

This One Bowl, Glazed, Salted, Malted Chocolate Bundt Cake is rich & moist with a hint of nostalgia from the malted milk powder. Perfect snow day baking!


Ingredients

Scale

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!)
  • 1 & 1/2 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)

Instructions

Directions:

  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. In a large glass mixing bowl, melt butter in microwave.
  4. Add cocoa powder and malt powder and whisk until smooth.
  5. Add eggs, sour cream, vanilla, and water (or coffee) and whisk again until smooth.
  6. On a large piece of parchment, sift together the flour, salt, sugar, baking soda, and baking powder.
  7. Add dry ingredients to wet mixture and whisk until smooth. This is a loose batter so don't worry if it looks too thin.
  8. 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!
  9. Let the cake cool in the pan for 15 minutes and then invert onto a wire rack set over a baking tray. 
  10. 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.
  11. 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.
  12. Once glaze has set, transfer cake to cake stand, cutting board, or large platter.
  13. Slice and devour

Notes

If you want to skip the wire rack step, you can. I like to do this to prevent a lot of the glaze from pooling around the plate, but too much of this glaze is NOT a bad thing.

As indicated in the recipe, if you want to use a cup of hot coffee rather than hot water it is very good and adds a bit of mocha flavor to this already delicious cake. I have done this many times.

If you want to make this without the malt powder, increase sugar to 2 full cups.

  • Category: baking, dessert, cakes
  • Method: baking

Keywords: salted malted chocolate bundt cake, glazed chocolate bundt cake, one bowl chocolate bundt cake