Chocolate Malt Robins Egg Cake with Malted Vanilla Buttercream

sliced malted chocolate robins egg cake on white cake plate with slice behind

Chocolate Malt Robins Egg Cake with Malted Vanilla Buttercream

The perfect Easter cake! This Chocolate Malt Robins Egg Cake with Malted Vanilla Buttercream is simple to make, but oh so delicious. Every bite is the perfect balance between chocolate and malt, while being perfectly sweet. SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 45

Cook Time: 35

Servings:

Calories: 951kcal

Ingredients

Cake

½ cup natural cocoa powder sifted
¾ cup boiling water
1½ cups all purpose flour*
¼ cup malted milk powder
1¼ cups granulated sugar
1¾ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 large eggs room temperature
¾ cup whole milk
½ cup vegetable oil
1½ teaspoons vanilla extract

Frosting

1½ cups salted butter room temperature
4 cups powdered sugar sifted
1 Tablespoon malted milk powder
1 teaspoon vanilla extract
2 Tablespoons heavy cream
1-2 drops blue food coloring

Chocolate Speckles

2 teaspoons cocoa powder sifted
4 teaspoons dark rum, or vanilla extract

Instructions

Cake

Heat oven to 350℉.
Spray three 6-inch round pans with baking spray. Set aside.
In a small bowl, whisk together cocoa powder and boiling water. Set aside.
In a large bowl, whisk together flour, malt, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together eggs, milk, oil, and vanilla.
Pour over top of dry ingredients.
Mix until smooth.
Stir in bloomed chocolate.
Divide batter evenly into prepared pans.
Bake for 30-35 minutes, or until cake tests done.
Let cool at least 10 minutes before turning out.

Frosting

With an electric mixer, cream butter.
Beat in powdered sugar.
Add malt powder, vanilla, and cream.
Beat until smooth and fluffy.
Mix in food coloring.

Chocolate Speckles

In a small bowl, whisk together cocoa powder and rum until smooth.

Assembly

Level cake layers.
Spoon frosting into piping bag.
Place 1 cake layer on cake round or serving platter.
Pipe a ring of frosting around edge of cake layer.
Fill in.
Spread evenly.
Repeat with second layer.
After adding third layer, pipe frosting around and on top of entire cake.
Use an offset spatula to spread.
Using a pastry brush dipped in chocolate mixture, flick chocolate onto cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

The cake layers are VERY fragile and tender. Be careful!
You can adjust the color of the frosting as you need to. We found 1 1/2 drops of blue food dye worked for us.
When assembling the cake, you will need to use about 1/3 cup of frosting between the layers.
The frosting makes just enough to assemble and cover this cake. If you would like more to pipe decorations, you will need to make more.
You can use either dark rum or vanilla extract for the chocolate speckling. Both work well!
Flicking the chocolate mixture is VERY messy (but very fun!). Make sure to cover anything around the cake that you don’t want covered in chocolate!

Nutrition