Chocolate Malt Cake

  1-1/4 cup oil
  3/4 cup milk
  3/4 cup plain yogurt
  2 large eggs
  1 tablespoon vanilla extract
  3 cups sugar
  3 cups flour
  3/4 cup unsweetened cocoa powder
  1-1/2 tablespoons baking soda
  1/4 teaspoon salt
  1-1/4 cups boiling water
  Chocolate Malt Frosting (see recipe)

1. Pre cook Malt Frosting before the cake so that it can chill for at least 2 hours.
2. Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
3. Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. 
4. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. 
5. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. 
6. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. 
7. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.

8. Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. 
9. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. 
10. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. 
11. Refrigerate 2 hours before cutting.

Chocolate Malt Frosting

  1 cup unsweetened butter, store in room temperature
  ½ cup unsweetened cocoa powder
  ½ cup malted milk powder
  ¾ cup whipping (heavy) cream
  5 cups Icing sugar (powdered) 
1. In a large bowl, beat butter and cocoa powder until creamy. 
2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. 
3. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. 
4. Gradually beat in confectioner’s sugar until smooth. 
5. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For Garnish: (Optional)
6. Garnish with malted milk balls 

Thai fried rice

  500 Grm rice, boiled
  ¼ cup oil
  ½ cup onion, finely chopped
  1 tsp sugar
  1 tbsp chilli garlic sauce
  1 heaped tsp garlic, crushed
  1 cup prawns, boiled (Preferably use fresh prawns)
  1 chicken breast, boiled and shredded
  2 eggs, lightly beaten
  1 capsicum, sliced
  1 carrot, sliced
  1 tomato, remove seeds and cut in small cubes
  2 tbsp fish sauce
  ½ cup spring onion leaves, chopped
  1 tsp each of salt, white pepper, Chinese salt

1. Heat oil and stir fry onion and garlic till golden. 
2. Add sugar, all the seasonings and boiled chicken and prawns. 
3. Add a little more oil if required. 
4. Now add in the beaten eggs and stir quickly to scramble them. 
5. Now add rice with all the vegetables, stir fry and remove. 
5. Serves four.


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