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I have so many things to say about this mini chocolate malt cake.
For like two months, I craved a really moist chocolate cake.
Like, I could’ve made my chocolate mug cake because you know how that mug cake is.
But it wasn’t the same.
Some days, you just want a fucking cake! Layers, frosting, and all.
I never wanted to actually bake a cake because I hate baking.
I also didn’t want to bake a regular-sized because that’s just disaster waiting to happen in terms of having to have enough willpower every night to resist it.
Anyway, it got to the point where every evening, I would be sitting in front of the television and I’d randomly think, “I want a damn chocolate cake.”
I finally just ordered two 6-inch cake pans to make a mini chocolate malt cake.
I decided on a mini chocolate malt cake because:
- Mini because it’s a much more reasonable size of cake for two
- I have been loving Maltesers so that was the flavor of the cake I knew I wanted
- Chocolate because there is nothing better than a giant slice of chocolate cake
The final reason, and why there are sparklers on the cake is because today is my birthday.
I totally deserve the ENTIRE mini chocolate malt cake.
For two? Nah. For one 32 year old, LOL
But in all seriousness, reflecting on 31, it was a good year.
Okay, it’s time to talk about this show-stopping mini chocolate malt cake for two.
It fulfilled every single craving for chocolate cake and more.
I hope everyone makes this and reports back.
It just 100% hit the spot.
Is this cake gluten-free?
No, I don’t usually bake for special diets.
Is this cake dairy-free?
What kind of chocolate is used?
I used dark chocolate cocoa powder.
What is the difference between a naked cake and a frosted cake?
A naked cake is lightly frosted to give it the bare/rustic look. It’s kind of like a crumb coating around the cake.
A frosted cake is fully frosted all around with thick layer of frosting.
How do you frost your cake to be naked?
You use very little amounts of frosting and using an offset spatula, spread it around the cake in a thin layer.
You want the layer thin enough that you can see the cake underneath.
Can you freeze this cake?
I didn’t do it and haven’t tried so I can’t say it would be successful.
What does malt taste like?
Hmm. It tastes a bit sweet and nutty but I also feel like it tastes a bit like butterscotch and caramel.
Do I have to use malt powder? I can’t find it.
You don’t have to but you would just be making chocolate cake (which is perfectly fine because who doesn’t love plain chocolate cake?)
Can I use store-bought frosting?
You can but that’s not the point of this recipe.
Is this chocolate cake moist?
How long can you store this chocolate cake?
We had it out (covered) for 5 days.
Can I just use a box mix and make the frosting myself?
You can but again, not the point of this recipe but you do you.
Where can I find Maltesers?
Oddly enough, I found a pack at Target and I found a giant bucket at Costco, haha
If you can’t find them, you can use Whoppers but we don’t think it’s the same.
The English’s Maltesers are so much better!
Mini Malt Chocolate Cake for Two
For the cake:
- ¾ cup all purpose flour
- ¾ cup granulated sugar
- ⅓ cup dark cocoa powder
- 2 tablespoons malted milk powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 egg
- ⅓ cup + 1 tablespoon buttermilk
- ⅓ cup + 1 tablespoon warm water
- 1 ½ teaspoon vegetable oil
- 1 teaspoon vanilla extract
For the frosting:
- ¾ cup unsalted butter, room temperature
- ¼ cup malted milk powder
- 1 ½ cups powdered sugar
- ¼ cup dark cocoa powder
- 4 tablespoons milk
- ½ tablespoon vanilla extract
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Spray and line the bottom of two 6-inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, malted milk powder, baking soda, and baking powder.
- In a medium bowl, whisk together egg, buttermilk, water, vegetable oil.
- Make a well in the center of the dry ingredients then pour the wet ingredients into the well and gently fold and stir the dry and wet ingredients together until a batter forms. Make sure to scrape the bottom of the bowl to make sure there’s no remaining flour.
- Once the batter is just mixed, divide evenly amongst the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes come out clean.
- Let cool for 10 minutes then invert and transfer onto a wire cooling rack to cool completely.
- While the cakes are cooling, make the frosting.
- Beat together all the ingredients for the frosting. The consistency should be thick but spreadable.
- Once the cakes are done cooling, place one layer onto a cake stand or whatever you will be serving it on. Put some frosting in the center of the cake then place the other layer on top. Gently press down.
- Use the rest of the frosting to frost the cake.
- Serve and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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