Malted and Glazed Chocolate Bundt Cake Recipe
If you are looking for an easy-to-make showstopping dessert, look no further! My Malted & Glazed Chocolate Bundt Cake recipe is simple enough for even novice home bakers but it looks and tastes like a million bucks! Inspired by (and decorated with) the malted chocolate balls known as Whoppers, this tender, slightly nutty, super chocolatey cake is sure to please the masses.
Servings: 12 Slices
Calories: 377kcal
Equipment
- Bundt Pan
Ingredients
Malted Chocolate Bundt Cake
- 1 ½ Cup All-Purpose Flour
- ½ Cup Cocoa Powder
- ¼ Cup + 2 Tablespoons Malted Milk Powder
- ¾ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 ½ Cups Buttermilk
- ⅔ cup Olive Oil
- 1.5 teaspoons Vanilla Extract
- 2 Eggs large, room temperature
- 1 Cup + 2 Tablespoons Granulated Sugar
- ⅓ cup Brown Sugar
Malted Chocolate Glaze
- 2 Tablespoons Unsalted Butter, melted
- ¼ cup Dark Chocolate, melted
- ½ Cup Powdered Sugar, room temperature
- ¼ Cup Malted Milk Powder
- 2-4 Tablespoons Hot Water
- 1 Cup Whoppers or Chocolate Covered Malt Balls
Instructions
Malted Chocolate Bundt Cake
- Preheat your oven to 350°F and grease your bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased!
- Sift most of your dry ingredients – flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl and set it aside.1 ½ Cup All-Purpose Flour, ½ Cup Cocoa Powder, ¼ Cup + 2 Tablespoons Malted Milk Powder, ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda
- In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs until smooth. Then add in sugars, and mix again until combined.1 Cup + 2 Tablespoons Granulated Sugar, ⅓ cup Brown Sugar, 1 ½ Cups Buttermilk, ⅔ cup Olive Oil, 1.5 teaspoons Vanilla Extract, 2 Eggs
- Add ½ of the sifted dry ingredients into the wet ingredients and mix until combined. Finally, add the last half of the dry ingredients and mix until smooth!
- Add batter into your greased bundt pan and bake for 43-45 minutes, testing for doneness with a toothpick/skewer before removing it from the oven.
- Allow the cakes to cool in the pan for 10 minutes before removing, and allow to cool on a cooling rack.
Malted Chocolate Glaze & Assembly
- Combine melted butter and chocolate in a medium sized bowl. Add ½ of your powdered sugar until it becomes quite thick then add 2 Tablespoons of hot water.2 Tablespoons Unsalted Butter, melted, ¼ cup Dark Chocolate, melted, 2-4 Tablespoons Hot Water, ½ Cup Powdered Sugar, room temperature
- Whisk until smooth then add the final amount of powdered sugar and malted milk powder. Continue whisking and add additional hot water until you've reached your desired consistency. Continue to whisk vigorously until completely smooth - as milk powder is a bit thicker than powdered sugar it may take some muscle power!¼ Cup Malted Milk Powder
- Pour glaze over your bundt cake and watch it slowly set. While the icing sets, garnish your bundt cake with whole and crushed malt balls before enjoying!1 Cup Whoppers or Chocolate Covered Malt Balls
Video
Notes
Expert Tips
- Play with the decorations. I went for a “chocolate on chocolate” theme because, in my world, you can’t have too much chocolate. Chocolate glaze, crushed malted milk balls, and some chopped nuts were perfect for my mood. But remember, there are an infinite amount of ways to decorate a bundt cake depending on your preference - I've added a few below so that you can let your imagination run wild!
- Sifted Powdered Sugar
- Various Berries
- Any Icing or Glaze with the flavor of your choosing
- Whipped Cream infused with liqueur, juice, or zest
- Edible Flowers
- Grease your bundt pan VERY well. All those nooks and crannies make for a gorgeous, pre-decorated cake - so long as you can actually get it out of the pan! If you’re unsure if your non-stick cooking spray will do the trick, try using oil or melted butter and a pastry brush to make sure you hit all surfaces.
- Use a squeeze bottle for your glaze. Unlike frosting, glazes are more liquid, which can make them more difficult to control. Do yourself a favor and invest in a squeeze bottle to help control the flow.
- Storing: Bundt cakes are best served at room temperature. Keep it refrigerated until a couple of hours before serving, then cut your cake and enjoy! If stored in the fridge, make sure to wrap in plastic or keep in an airtight container. The bundt cake will keep in the fridge for up to 5 days.
Nutrition
Calories: 377kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 131mg | Fiber: 1g | Sugar: 30g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
