Best 7 Triple Malt Chocolate Cake Recipes

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

CHOCOLATE MALT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
• In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
• Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
• Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
• To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

TRIPLE MALTED CHOCOLATE CAKE WITH VANILLA MALTED FROSTING

Steps:

• For the Frosting:.
• Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
• Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
• Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes.
• Cover and store in fridge until ready to use. Take out 30 minutes before anticipated need to let soften up a bit.
• For the Cake:.
• Heat the oven to 325°F and arrange the rack in the middle.
• Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
• Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps.
• Set aside.
• Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth.
• Add 1/3 of the flour mixture, and whisk until just incorporated.
• Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
• Divide batter evenly between the prepared pans.
• Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
• Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
• For the Asembly:.
• To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate.
• Evenly spread about 1/3 of the frosting over the top of the layer.
• Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
• Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Press malt balls into the frosting around the sides of the cake and serve or chill until ready to serve.