Somewhere in Wisconsin, Josh developed an affinity for old-fashioned soda shops. Lime rickeys, egg creams and root beer floats all have a special place in his heart that even a wintery cold snap can’t melt. Malteds are a popular soda fountain drink, and chocolate cake is an all-time favorite dessert; here they pair up for an unexpected double-malted flavor that’s as sweet as lips bumping together over a straw. Malted milk powder is available in the supermarket alongside the cocoa.
Recipe from The Beekman 1802 Heirloom Dessert Cookbook (Rodale) ©. Photography by Paulette Tavormina.
- Softened butter and flour for the pan
- ½ cup malted milk powder
- 1⅓ cups milk
- 1½ teaspoons pure vanilla extract
- 1¾ cups all-purpose flour (spooned into cup and leveled off)
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup coarsely chopped malted milk balls
- Preheat the oven to 350°F. Butter a 9-inch × 13-inch baking pan. Line the bottom with parchment or waxed paper. Butter and flour the paper.
- In a bowl, dissolve the malted milk powder in the milk. Stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a bowl, with an electric mixer on medium speed, beat together the butter and granulated and brown sugars until fluffy. Beat in the eggs, one at a time, beating well after each addition. With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture. Scrape the batter into the pan. Scatter the malted milk balls over the top.
- Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean with some moist crumbs attached and the sides of the cake start to pull away from the pan.
- Transfer to a wire rack to cool and serve the cake from the pan.
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