A moist loaf cake with a smooth texture and a delicious malty flavour. If you can stop yourself demolishing this malted chocolate cake straight away, it will keep well for a few days. Perfect with a cuppa.
One of the recipes that caught my eye in my not-so-new-now Peyton and Byrne cookbook, was for a malty chocolate cake. It wasn’t the picture that entrapped me this time. Because there was no picture. But the word malty is one I find very hard to resist.
Malt conjures up so many childhood treats. I loved malt extract, except when it was used as a method to hide cod liver oil – yuck! A cup of horlicks was always welcome as was the jar that I would pinch the odd teaspoon out of when no one was looking. And my mother still makes a mean malt loaf. Anyway, I sort of guessed this was going to be a really good cake and thankfully it was.
Malted Chocolate Cake
Of course, I adapted the recipe quite considerably. I always do. But the essence of chocolate and horlicks is very much alive in my malted chocolate cake.
It’s a very easy cake to make. I use one saucepan and a wooden spoon to mix it all together. So the washing up is minimal.
As well as swapping the plain flour for wholemeal, I also changed the quantities, reduced the sugar and added more horlicks. The first time I made the cake I went with added milk chocolate pieces, as per the recipe, but later decided this wasn’t really necessary. But by all means add fifty grams of milk chocolate chips into the cake batter at the end of the process if you like the idea.
I also swapped the milk for kefir. The sourness in kefir really helps cakes to rise as well as adding flavour. If you can’t get hold of kefir, buttermilk or sour milk work equally well.
The original recipe stated that the cake needs 35-40 minutes to bake at 170℃ (150℃ fan, 338℉, Gas 3). But my cake was still very wobbly so I had to give it an additional fifteen minutes and it was still slightly underdone.
Since then, I’ve upped the quantities for this recipe and I’ve also upped the temperature. The raw batter is quite a soft one, so it needs nearly an hour to bake. It’s a good idea though, to test it after fifty minutes as I feel it’s always important not to over bake a cake.
Whilst it’s not a good idea to take a cake out of the oven too early, it’s fine to do it close to the end. If it’s not done, just pop it back in again.
Malted Chocolate Cake Top Tips
Use a large mesh sieve for the wholemeal flour and discard any particularly big pieces of bran left in it.
Because the cake is in the oven such a long time, it’s best to place a piece of baking paper or foil over the top of the cake to stop it burning.
Other Malty Bakes You Might Like
- Choc chip malted cookies
- Frugal malted hot chocolate cake
- Malted chocolate bundt cake
- Malted superfood bars
- Malteser cake
- Rye & wholemeal malted bread loaf
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this malted chocolate cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more loaf cake recipes, follow the link and you’ll find I have a few of them. All delicious, of course.
Malted Chocolate Loaf Cake. PIN IT.
Malted Chocolate Cake – The Recipe
Malted Chocolate Loaf Cake
- 175 g unsalted butter
- 75 g dark chocolate (I used 85%)
- 100 g dark muscovado sugar
- 160 g light muscovado sugar
- 2 large eggs
- ½ tsp vanilla extract
- 210 g wholemeal flour
- 1½ tsp baking powder
- 3 tbsp tbsp Horlicks (or other malted drink)
- pinch fine sea or rock salt
- 165 ml sour milk, kefir or buttermilk
- Turn the oven on to 180℃ (160℃ fan, 350℉, Gas 4).
- Melt the butter in a large saucepan over a gentle heat.
- As soon as it’s melted, turn the heat off and add the chocolate and sugars. Leave for a couple of minutes for the chocolate to melt, then stir everything together.
- Add the eggs and vanilla extract and beat the mixture with a wooden spoon until it’s smooth and glossy.
- Sift in the flour, baking powder, Horlicks and salt. Use a large mesh sieve and discard any particularly big pieces of bran left in it.
- Stir until just incorporated, then add the sour milk, buttermilk or kefir and stir again.
- Scrap into a greased 900g (2lb) silicone loaf mould or lined tin and bake for 50 to 55 minutes or until the top is firm to the touch, the loaf has shrunk away from the sides and an inserted skewer comes out clean.
- Leave to cool for ten minutes or so, then turn out onto a wire rack to cool completely.
I’m sharing this recipe for malted chocolate loaf cake with The Peachicks Bakery for #CookBlogShare.