Go Back
–+ servings
Chocolate malted milk cake covered in crushed chocolate malt balls.

High Altitude Chocolate Malted Milk Cake

Heather Smoke
A rich and moist chocolate cake, frosted with malted milk chocolate buttercream and covered in crushed chocolate malted milk balls.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings16

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cake

Buttercream

Instructions
 

Cake

  • Preheat the oven to 350 F, and position a rack in the center of the oven.
  • Make the chocolate cake as instructed, and cool completely before frosting.

Buttercream

  • Make the chocolate buttercream as instructed, adding the malted milk powder with the powdered sugar.
  • Remove the cooled cakes from the pans. Place one cake layer on a cake board, and frost with a layer of buttercream. Repeat stacking and filling the cake layers, then frost all over with a thin "crumb coat" of buttercream. Refrigerate for 30 minutes to set the crumb coat. Keep the bowl of remaining buttercream covered. Frost all over with a final layer of buttercream.
  • Put the malt balls in a bag and use a rolling pin to lightly crush them into small pieces. Press the crushed malt balls over the buttercream.
  • If you have any buttercream left, fit a piping bag with tip 1M, and fill with the buttercream. Pipe swirls on top of the cake, and decorate with additional malt balls.

Notes

Leftover cake should be stored in an airtight container or cake carrier for 3 days.
Keyword Cake, Chocolate, High Altitude, Malted Milk, Whoppers
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/