Chocolate Chunk Snack Cake With Chocolate Malt Frosting Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
• For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
• Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease an 8 x 8-inch square baking pan.
• In a bowl mix together the first 6 dry ingredients.
• In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
• Transfer/spread into prepared baking pan.
• Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
• Bake 30-35 minutes or until cake tests done.

Steps:

• Set oven to 350 degrees.
• Grease an 8 x 8-inch baking dish.
• In the microwave, melt the chocolate and butter for about 1 minute, then whisk or stir until smooth; set aside.
• In a bowl combine flour, sugar, baking powder, baking soda and salt; set aside.
• In a medium mixing bowl, combine the buttermilk, applesauce, oil, vanilla and egg, then add to the dry ingredients along with the chocolate mixture; mix until combined.
• Add in mini chocolate chips and nuts (if using).
• Pour into prepared baking dish.
• Bake for about 40-45 minutes, or until cake test done.

Steps:

• Beat eggs with sugar.
• Add remaining ingredients and mix well.
• Pour into well greased 8 x 8-inch pan.
• Bake at 325°F for 30 minutes or until tests done.

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease and flour two 9-inch square baking pans.
• In a bowl beat the first 6 ingredients together with an electric mixer at medium speed for 2 minutes.
• Increase the speed to high and continue beating until smooth (the batter will be VERY thick).
• Mix in the chocolate chips.
• Divide the mixture evenly into the two prepared pans.
• Bake for about 40 minutes or until the cakes test done.

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.