Chocolate Malt Cake
There’s something deeply comforting about the flavors of childhood. Maybe it’s the swirl of cocoa in a mug of hot, foamy milk, or the way a slice of homemade cake can instantly transport you back in time. While recipe testing for The Whisking Hour—book 22 in my Bakeshop Mystery Series—I knew Jules needed to create something that tasted like a memory. That’s how this chocolate malt cake was born.
A Taste of Nostalgia from the Torte Kitchen
It’s rich and chocolatey with a nostalgic twist, thanks to a generous scoop of malted milk powder (I’m a devoted Ovaltine fan, and I imagine Jules would be, too). The batter comes together easily, with sour cream to keep things moist and freshly brewed coffee to deepen the cocoa flavor. The real star, though, is the frosting—a creamy, dreamy chocolate malt buttercream that gets whipped to malt-shop perfection.
Behind the Scenes with Jules and The Whisking Hour
It’s the kind of dessert you’d expect to see in the Torte pastry case tucked between a towering lemon layer cake and a tray of glossy ganache brownies. One bite, and you’re back in your favorite diner booth, flipping through a Nancy Drew mystery or scribbling notes in a velvet-covered journal.
A Cozy Bake for Every Occasion
This is a great cake for casual gatherings, family dinners, or those cozy weekends when you need a little slice of joy. It’s easy enough for everyday baking, but still feels like something special.
Bake Along with Jules
So whether you’re following Jules’s adventures or just in the mood for a retro dessert with a modern twist, I hope this recipe brings a bit of sweetness to your kitchen. Scroll down for the full ingredients and instructions. Let me know if you give it a try—I love hearing how Torte-inspired bakes turn out in your own home.
Pre-Order The Whisking Hour
The Whisking Hour is coming in early 2026, and it’s filled with new recipes, familiar faces, and most definitely, mystery. Pre-order your copy now to be among the first in line when Jules and the Torte crew return for a new, delicious case.
Chocolate Malt Cake
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This rich and tender chocolate malt cake is inspired by Jules’s favorite childhood treat—a classic chocolate malt. With cocoa, Ovaltine, and a swirl of freshly brewed coffee, it’s a nostalgic dessert that’s equal parts comforting and indulgent. Topped with a fluffy chocolate malt buttercream, it’s the perfect slice to enjoy with a cup of coffee and your latest mystery read.
Ingredients
- For the Cake
2 cups 2 all-purpose flour
1/2 cup 1/2 unsweetened cocoa powder
1 cup 1 granulated sugar
½ cup ½ brown sugar
1 tsp 1 baking soda
1 tsp 1 salt
1 cup 1 Ovaltine – malt flavor
3 3 large eggs
1 cup 1 sour cream
½ cup ½ vegetable oil
2 tsp 2 vanilla extract
1 cup 1 hot, freshly-brewed coffee
- For the Frosting
¾ cup ¾ unsalted butter, softened
½ cup ½ Ovaltine – malt flavor
2 cups 2 powdered sugar
1 tsp 1 vanilla extract
½ tsp ½ salt
2 tbsp 2 heavy cream or milk
Directions
- For the Cake
- Preheat Oven to 350°F (175°C).
- Grease a 13×9-inch baking pan.
- In a large mixing bowl, whisk together flour, cocoa powder, both sugars, baking soda, salt, and Ovaltine.
- Add eggs, sour cream, oil, and vanilla. Mix until smooth and creamy.
- Slowly stir in the hot coffee (batter will be thin)
- Pour the mixture into the baking pan and spread evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely cool before frosting
- For the Frosting
- In a stand mixer or using a hand mixer, cream butter and Ovaltine until fluffy.
- Beat in powdered sugar, ½ cup at a time.
- Add vanilla and salt.
- Drizzle in cream or milk to achieve a smooth, spreading consistency.
- Whip on high for 3-5 minutes for an airy, malt-shop finish.
- Spread generously over the cooled cake.
- Slice and enjoy!
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