When I read this recipe, I knew I had to make it. There are so many of my favorite ingredients in one recipe. Malted milk balls, chocolate, coffee, dark chocolate glaze, yummy!
I was so careful putting together my grocery list, making sure I bought everything that I needed, when I forgot one thing. Malted milk powder. I was so sure I had a container in the cupboard that I didn’t bother to look before heading to the market, so imagine my surprise when I go to look for the powder and can’t find it! Fortunately, I had chocolate malt Ovaltine and decided to use that as a substitute.
I’ll have to make the cake again to see if there’s a difference with using Ovaltine and not malted milk powder because this cake was great! It was so deep, rich and chocolaty. And the soaked espresso at the top of the cake was such a nice compliment to the dark chocolate glaze.
The little person in me that likes to follow directions is going to have to try this again with the malted milk powder for comparison.
- 1⅓ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ cup chocolate Ovaltine
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 large eggs
- 1 large egg yolk
- 1½ cups plus 2 tablespoons granulated sugar
- 1 cup buttermilk
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- ¾ cup espresso, cooled, divided
- 2 tablespoons light brown sugar
- 3 ounces dark chocolate, chopped
- ½ teaspoon vanilla
- ½ cup heavy cream
- ¼ cup chocolate malt Ovaltine powder
- ¼ teaspoon salt
- Coarsely chopped malt balls (for serving; optional)
- Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, chocolate ovaltine, salt, baking soda, and baking powder in a large bowl.
- Whisk eggs, egg yolk, and 1 ½ cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and ½ cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don’t want to overmix).
- Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.
- Meanwhile, combine brown sugar, remaining ¼ cup coffee, and remaining 2 Tbsp. granulated sugar in a small bowl, stirring to dissolve sugar.
- Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.
- Place chocolate and vanilla in a medium bowl. Bring cream, chocolate ovaltine, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.
- Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.