I took my mothers Chocolate Fudge cake recipe and created my own Mocha Chocolate Cake with Malted Caramel Icing recipe. The result was a big hit!
This was actually the first time I had ever made my Mother’s cake. You know, we all enjoy the favorites each member of our family is famous for cooking. My sweet daughter, a Mom of 5, has been the one making Momma’s Chocolate Fudge Cake since Momma went to live with Jesus. Tresa does a great job with the cake. It tastes and looks exactly as her Granny made it.
I finally decided to merge my Momma’s recipe with my own caramel icing recipe but add a nice twist to both the cake itself and the icing. My new Mocha Chocolate Cake with Malted Caramel Icing was born in late July. I’ve been waiting on the right time to share it! Today is the first day of Fall 2014. What better time than now to share a fabulous dessert fit for the approaching holiday season, right!
We had a good old fashioned Sunday dinner at our home recently so I made it again.
I have made it twice now. It vanished the first time and everyone didn’t get a piece. I was informed that I had to make it again, soon. We had a good old fashioned Sunday dinner at our home recently so I made it again. I decorated it differently both times which is why the pictures are different.
It was almost completely gone! I barely got the picture before it vanished! This was the second one I made. I used crushed malted milk balls to decorate the sides and top edges.
Surrounded by crushed malted milk balls, this Mocha Chocolate Cake doesn’t stand a chance for survival around chocolate lovers!
The first time I made this cake was the first time I got to use my new Cake Boss 9″ round cake pans which I love!
The next time I made it for the big family Sunday Dinner, I doubled the recipe to make a larger cake to accommodate the crowd. The layers were thicker so the slices were thinner.
I still used the 9″ cake pans because I love pretty round cakes sitting up on a pedestal!
How To Decorate Cake with Crushed Candy: To get the crushed malted milk balls onto the side of the cake, place plastic wrap onto the outer edges of the plate prior to placing the bottom cake layer on the plate. You want the plastic wrap to just barely be under the cake so that removing the plastic wrap will be easy.
Next ice the cake. Then scoop the crushed malted milk balls all the way around the cake onto the plastic wrap. Carefully, lift the plastic wrap up and press the crushed candy onto the side of the cake.
Sounds easy, right? Not so much. Don’t get in a big hurry, be gentle. This will take a few minutes.
One baking tool which is a big help when decorating cakes is a rotating cake stand. They come in a variety of price ranges and styles. You can find them on Amazon, here. Mine is a Wilton and probably about 30 years old.
Crushing the Malted Milk Balls: One of my all time favorite kitchen tools is my little electric food chopper! I just crushed the milk balls in the food chopper. It took about one box of Malted Milk Balls to cover the sides of the cake. In this photo you can see big chunks of chocolate as I did not crush the milk balls fine on the above cake. My husband did crush them fine for the second cake pictured below.
Mocha Chocolate Cake with Malted Caramel Icing is a perfect dessert for Fall and the holiday season!
I hope if you make this cake, you would please share your photos with me! I’d love to see how you decorate yours! Tag me on Facebook when you post your cake pictures!
What dessert is always popular at your family dinners?
- 1¾ Cups Sugar
- 2 Cups Sifted Flour
- 1 tsp. Soda
- ½ tsp. Salt
- 1 Cup Butter or margarine
- 1 Cup Water
- ¼ Cup Cocoa
- ½ Cup Instant Cappuccino
- ½ Cup Buttermilk
- 2 Eggs, Beaten
- 1 Tsp. Caramel extract
- Sift together sugar, flour, cappuccino, soda and salt.
- In a saucepan, combine butter, water and cocoa, stirring constantly on medium high. Bring to a rolling boil.
- Add to dry ingredients and mix well. Stir in buttermilk, eggs and caramel extract.
- Pour into prepared baking pans.
- Bake in preheated oven at 350° until done, about 30-40 minutes. Oven temperatures vary. Cake is done when toothpick inserted into the center comes out clean.
This Caramel Icing recipe has been published along with my Caramel Cake recipe here. I have made a printable copy of just the Caramel Icing available below. Click title in blue beneath the recipe. It will open with an option to print or save to your computer.