Description

This quick chocolate loaf cake is topped with a rich chocolate glaze and finished with crushed malted milk candies for a delightful crunch.

Ingredients

Units Scale

1 cup cake flour
3/4 cup cocoa powder
1/4 cup malted milk powder
1 tsp salt
1 tsp baking powder
1/2 cup (1 stick) butter, softened
1 cup sugar
3 eggs, room temperature
1 tsp vanilla extract
1/2 cup milk
1 cup malted milk candies, crushed (for topping)
1 cup chocolate glaze (for topping)

Instructions

Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick cooking spray.
In a large bowl, sift together the cake flour, cocoa powder, malted milk powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, pour the chocolate glaze over the cake, allowing it to drip down the sides.
Sprinkle the crushed malted milk candies over the top of the glazed cake.

Notes

For best results, ensure the eggs are at room temperature before mixing. The cake can be stored in an airtight container at room temperature for up to 3 days. For a more intense malt flavor, increase the malted milk powder to 1/3 cup. Serve with a scoop of vanilla ice cream for an extra indulgent dessert.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30
Sodium: 300
Fat: 15
Carbohydrates: 50
Fiber: 3
Protein: 5
Cholesterol: 75