on Nov 06, 2015, Updated Dec 08, 2022 43 Comments Sam threw me a bit of a curve ball yesterday. For a while now, he’s requested red velvet cake for his birthday. I took it for granted that he’d have the same request this year. As I was talking to him over breakfast yesterday morning, I mentioned that I would be frosting his cake while he was in classes. Low and behold, that’s when he said, “Good deal. I’m looking forward your chocolate cake.” Ummm…. Well…. “Great! I’ve got it all planned out for ya!” Goodness, what a fib! While technically a red velvet cake falls under the category of a chocolate cake, I knew what he meant. Thankfully, my chocolate cake couldn’t get much easier to make, so I knew it wouldn’t be a problem to whip it together right quick. The problem was, I wanted to do something just a wee bit different for him for his birthday. That’s when I realized that we had a few Whoppers left over from Halloween and I knew just what to do with them! Since they are Sam’s absolute favorite candy at the moment, I decided to turn his cake into a Malted Chocolate Cake! I made a quick trip to the grocery store and grabbed malted milk powder. Now, I want to make sure to explain that there are two types of malted milk powder. Not to get all nerdy on you, but just so that you know the difference if you decide to make this cake, too. There is diastatic malted milk powder and nondiastatic malted milk powder. Diastatic malted milk powder is primarily used in bread baking as it contains enzymes that help the dough rise and helps to form a crusty bread. Nondiastatic malted milk powder on the other hand does not contain those enzymes and is used mainly for flavoring in milkshakes, drinks and other items – like this cake! Then, just so everyone knew something was a little different with my cake, I added a few Whoppers for decoration. Here’s my Malted Chocolate Cake Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
