Last week was the boy’s birthday. I took a cue from his current favorite candy – Whoppers – to make this cake. A rich chocolate cake, flavored with malted milk powder, mini-chocolate chips, with a whipped cream frosting. Topping the cake off with malted milk balls makes it fun to look at, and best of all – you don’t have to be too neat with the icing underneath!
For the cake:
- 1 3/4 cups flour
- 1/4 cup malted milk powder
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup mini-chocolate chips
- Preheat oven to 350º, grease and lightly flour two 9″ round cake pans – set aside.
- In a large bowl, whisk flour, malted milk powder, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Add milk, oil, eggs, and vanilla to the flour mixture, and mix on medium speed until well combined. Reduce mixer speed and slowly add the boiling water to the cake batter. Increase mixer speed to high and beat for about one minute – batter will be very thin. Fold in the mini-chocolate chips.
- Divide batter into the two prepared pans and bake for 30 to 35 minutes. Test with a toothpick. Remove from oven and let cool on a wire rack for 15 minutes. Remove cakes from pans and let cool completely.
For the frosting:
- 4 ounces of cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- 1 cup confectioner’s sugar
- 2 – 5 ounce boxes of Whoppers
- In a large, chilled bowl, beat the cream cheese, milk, and vanilla with a hand mixer until smooth.
- Add the whipping cream and confectioner’s sugar, and beat on high speed until stiff peaks form. Frost cake, top with Whoopers, and store covered in refrigerator.