This week's SMS recipe, chosen by Nicole of Sweet Tooth, is Chocolate Malted Layer Cake. I was excited about this cake, because I love malted milk shakes and I have never incorporated malt flavoring into baking. I first was introduced to that idea through Baked, a cookbook which I love but have yet to feature in this blog. The malt flavor here, however, is only in the icing, not the cake.
There's quite a bit of chocolate involved- 6 oz. unsweetened, 1/3 cup unsweetened cocoa powder for the cake, and then a pound of milk chocolate for the frosting.
I used the dregs of the Ghiradelli cocoa powder canister, which was not enough. Out came the Valrhona. Can you guess which one is which?
I was forewarned the batter would be "loose." THAT it was.
The frosting was quite runny as well, though nothing that a spell in the refrigerator couldn't fix.
and accessorized with a few Whoppers and candles... Happy Birthday Cake! The cake was wonderfully moist and the malted frosting different and delicious.
What to do with all the trimmings? I was inspired, for once, NOT to eat it all, and instead make these little cakes.
The Sweet Daughter, upon seeing the cute cakes, declared, "Genius!" I was personally thinking "Frugal!" but her comment made me smile nevertheless.