Chocolate Chunk Snack Cake with Chocolate Malt Frosting — Bake-Ahead Batches

by in Recipes, January 5th, 2016

Chocolate Chunk Snack CakeAt first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.

First, let’s talk about the cake. I started with a simple yellow cake. It has buttermilk to add tang and tenderness, and pure vanilla extract and butter for flavor. It’s a simple, cozy base. Then I added chopped bittersweet chocolate. Why not chocolate chips? I’ll admit that chips are the easy route. But chopped bittersweet chocolate has more to offer. First of all, I like to use good-quality chocolate with a cocoa percentage around 65 or 70 percent. That’s easier to find in block form. Secondly, when you chop chocolate you end up with pieces of varying sizes, from chip-sized chunks to smaller flakes to even smaller chocolate dust. When all of these pieces of chocolate get folded into the cake batter, every inch of cake gets a different degree of chocolate, making the eating experience varied and pleasant.

Next we have the frosting. I amped it up with a bit of malted milk powder. Malted milk powder is a combination of dried milk, barley malt and wheat. It’s naturally sweet, with a somewhat caramelized dairy flavor. It goes beautifully with chocolate. I doubled the chocolate flavor by adding both cocoa powder and melted chocolate, and rounded the whole thing out with plenty of butter. This frosting is super-rich and luscious. These two parts come together to make the snack cake homey enough for an after-school treat and special enough for the most-important occasion.

Get the Recipe: Chocolate Chunk Snack Cake with Chocolate Malt Frosting

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. Her second book, Gluten Free for Good (Clarkson Potter), comes out in August 2016. She blogs about dessert at Love, Cake.

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