Oh my! I think that this was one of the most chocolaty cakes I’ve ever made! I love just about everything to do with this cake and even better is that my kid and husband both loved this dessert. I’ll definitely be making this malted milk chocolate cake again! It was really that good!
The overall cake design was inspired by Catherine Sabbath. Have you checked out her Instagram feed? She’s a high school teacher that also makes some phenomenal cakes! I love all the lovely cakes that she makes!
I love how my cake turned out! The dark chocolate layers with the bright pink edge and the candy bark designs. I was rather proud of myself with this one. I went a bit outside of my comfort zone.
The great thing is that you can mix and match the colors of the bark to get any sort of theme you’d like. Go bold with bright candy or make a more muted, less busy design. Your cake will be special to you.
Have fun and play with it. I think this is one of the cake designs where you don’t have to be perfect.
I will warn you that this cake is sticker than a normal chocolate cake. The malted milk made the top and edges sticky, so torting it was a little tricky. Refrigerating it helped with this.
Also, the broken malt balls on the bark and on the cake are highly susceptible to moisture. Gobble up those pieces and brush off the bits if you are going to refrigerate any left over cake. It wasn’t too appealing the next day…
- 2 cups malted milk powder
- 1⅔ cups all-purpose flour, plus more for coating the cake pans
- ¾ cup unsweetened cocoa powder
- ½ teaspoon fine salt
- ¾ teaspoon baking soda
- 3 large eggs
- 1⅓ cups granulated sugar
- ⅔ cup vegetable oil, plus more for coating the cake pans
- 2 teaspoons vanilla extract
- 1⅓ cups whole milk
- 8 oz Unsweetened chocolate
- 1 cup butter
- 3 pounds powdered sugar
- 2 tbsp vanilla extract
- Heat the oven to 325°F and prepare 2 (8-inch) cake pans with shortening and flour.
- Combine the dry goods - malted milk powder, measured flour, cocoa powder, salt, and baking soda in a large bowl and whisk with a fork to combine.
- Mix the eggs, sugar, oil, and vanilla in a separate large bowl and blend until combined. Add a third of the flour mixture and whisk until just incorporated. Add half of the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.
- Divide the batter evenly between the prepared pans. Bake for 45 to 50 minutes. Test doneness by inserting a toothpick in the middle of the cake and it comes out clean.
- Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
- When the cakes are completely cool, wrap in plastic and refrigerate for several hours.
- Chop the chocolate up and place it into a double boiler with the butter. Melt together, stirring constantly. Set aside to cool for 20 minutes.
- In a stand up mixer with a paddle attachment, add the cool chocolate mixture and gradually add in the sugar and vanilla. Beat until all the sugar is incorporated and the frosting is as thick as you like.
- Torte the cakes into four equal layers. Frost the cake and decorate. I used 3 tablespoon of melted hot pink white chocolate around the edge. Simply melt it, place it in a baggie with the edge snipped off and pipe around the edge to create uneven drips. Stand up shards of the candy bark and add crushed candy to decorate.
Strawberry Malted Milk Ice Cream Recipe HERE
Unicorn Poop Candy Bark Instructions HERE