Malted Chocolate Frosting


I make a lot of cakes. I’€™m the designated baker for all of our extended family celebrations, I make at least five birthday cakes for my family each year, and I write about parties and entertaining, which often requires the making, baking and consumption of cake, if only for research purposes. I also hoard a secret desire to own a bakery/bed and breakfast someday, and feel that acquiring all the baking knowledge that I can just might help me make that dream come true.

Having said that, I also occasionally feel apathetic to my cake-making commitments, bored of using the same chocolate and vanilla frostings, the ones that are the backbones of my baking recipe collection. It’€™s long been time for me to find variations on those classic flavours, and I’€™m happy to say I have discovered a new favourite chocolate icing for my cake-baking needs.

This malted chocolate frosting looks like a regular milk chocolate frosting, but the secret ingredient is a generous scoop of Ovaltine, that malted chocolate drink you might remember from your childhood. It adds a hint of sweet malted flavour that I’€™ve always loved in chocolate malt ball candies, and elevates ordinary chocolate icing just a bit. It also pairs perfectly with a vanilla cake, creating one of my favourite cake combinations.

As you can see in the photo above, I also decorated my most recent cake with those aforementioned candies. It was a hit with everyone at the party and not a single slice was left on the platter at the end of the night.

Malted Chocolate Frosting

Adapted from The Sweetapolita Bakebook

Makes 5 cups of frosting, or enough for one 8-inch layer cake.

You’€™ll Need:

  • 2 cups unsalted butter, room temperature
  • 4 cups icing sugar, sifted
  • ¾ cup malted drink mix, such as Ovaltine
  • ‘…“ cup heavy cream
  • 2 tsp vanilla extract
  • Pinch of sea salt
  • 7 ounces dark chocolate, chopped

Prep and Cook:

  1. Place the butter, sugar, malted drink mix, cream, vanilla and salt in the bowl of a food processor fitted with a steel blade and pulse for 1 minute, or until combined.
  2. Melt the chocolate in the microwave, or on the stove using the double-broiler method. Cool slightly, then add to the food processor and blend until smooth. If the frosting appears too soft, simply pop it in the fridge for 15-20 minutes, or until it firms up.
  3. For ideal spreading consistency, use immediately.

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