Restaurant Recipes
T.G.I. Friday's Malt Cake
Yield: 16 servings
Ingredients
Cake
- 1 cup + 3 tablespoons oil
- 1/2 cup + 2 tablespoons milk
- 1/2 cup + 2 tablespoons plain yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 3/4 cup + 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups boiling water
- Malt Frosting
Malt Frosting
- 1 (12 ounce) package semisweet chocolate chips
- 1 pint whipping cream
- 1 1/4 cups malted milk powder
- 1/3 cup granulated sugar
- 4 ounces softened cream cheese
- 1 teaspoon vanilla extract
Instructions
- Make Malt Frosting before the cake so that it can chill for at least 2 hours.
Malt Frosting
- Melt chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool.
- Beat whipping cream and malted milk powder in electric mixer on high speed until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
- Whip sugar, cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
- Refrigerate at least 2 hours before icing cake.
Cake
- Heat oven to 300 degrees F. Prepare 3 round 9 inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
- Beat oil, milk, yogurt, eggs and vanilla extract with electric mixer until well blended, about 2 minutes.
- Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.
- Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. 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.
- 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.
- Refrigerate for 2 hours before cutting.