Malted Chocolate Cake with Bournville Buttercream: A Foolproof Recipe

This malted chocolate cake with Bournville buttercream isn’t just a dessert, it’s a moment of nostalgia waiting to happen. It’s rich and decadent in taste and moist and soft to eat. The flavors will dance on your tongue with each bite. The malted milk powder is sweet and soft, and balances out the deep, slightly bitter flavor profile of the Bournville. Together, they work to create a depth of flavor that’s unparalleled. The chocolate isn’t too bitter and has a sweet taste that lingers. As buttercream, it’s going to balance the sweetness of the cake and work together to create magic with each bite. So, whether you’re planning to serve this at a party or just looking to create a new treat for yourself, this malted chocolate cake with Bournville buttercream recipe is worth trying.

Ingredients

For the cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup malted milk powder
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 10 mins)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or brewed coffee (for extra depth)

For the Bournville buttercream:

• 200g Bournville chocolate, melted and cooled slightly
• 1 cup (225g) unsalted butter, softened
• 2½ cups icing sugar, sifted
• 2 tbsp heavy cream or milk
• A pinch of salt
• 1 tsp vanilla extract

Method:

• Preheat the oven to 350F or 175C.
• Grease and line two cake pans. Set it aside.
• In a bowl, add the flour, cocoa powder, baking powder, baking soda, salt, both sugars, and malted milk powder, and give it a good mix. You can sieve in the ingredients to ensure they are properly incorporated and to ensure that the batter has no lumps later. Set it aside.
• In another bowl, add the eggs, buttermilk, oil, and vanilla and mix until it's a smooth batter.
• Now slowly add the wet mixture into the dry, stirring until just combined. Do it a little at a time. First add some of the wet mix, give it a good stir until it's fully incorporated, then add some more, and so on, until it’s all done.
• Pour in the hot water or coffee and stir until the batter is silky and pourable. It will be thin but don’t worry, that’s how it’s supposed to be.
• Divide the batter evenly between the two prepared pans and bake for about 35 minutes. You’ll know it's done when a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
• Bring the pans out of the oven and let them sit for 10 minutes to cool. Then transfer to a wire rack to cool more. Let it cool completely before frosting, or the frosting will melt and become runny.
• To make the frosting, you need to use softened butter. Let it sit out for about 20 minutes, at room temperature, so it's soft. Soft butter incorporates more easily with the other ingredients and is easier to work with. Add the softened butter to a bowl and use a handheld mixer or stand mixer, beat until it is pale and fluffy. This should take about 5 minutes. Then add the sifted icing sugar, one cup at a time, to the mix, beating well between each addition.
• Now add the melted Bournville chocolate, vanilla, cream, and a pinch of salt. Beat again for about 5 minutes, until the buttercream is smooth, airy, and soft.
• Place one cake layer on the serving plate. Spread a generous amount of buttercream on top, smoothing out the top with the back of a spoon. Then place the second cake layer on top and cover the entire cake with the remaining frosting. You can go with a simple spread or make swirls. You can also use a palette knife to give it a sleek, clean finish.
• Optionally, you can add a light sprinkle of Bournville shavings on top.
• Slice and serve with tea or coffee.

Notes:

• If you want to make it eggless, you can substitute each egg with ¼ cup of plain yogurt or applesauce.
• The coffee is not going to make it taste like coffee. It simply enhances the flavor of the chocolate.
• If the frosting is too sweet, add some more salt or a bit of espresso powder. This will balance out the flavors.