August 10, 2022

This is not simply any chocolate cake; it is designed to feed a crowd and is derived in combination the usage of only one bowl and a few sheet trays. Rick tops it with fluffy chocolate buttercream frosting and sprinkles the highest with overwhelmed malted milk balls.


Watch this recipe

Rick’s Birthday Cake


For the cake:

  • Nonstick spray
  • 1 1/2 cups Dutch-process cocoa powder, sifted, plus extra for the pans
  • 3 cups unbleached all-purpose flour, plus extra for the pans
  • 3 cups demerara or granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons kosher salt
  • 4 massive eggs plus 2 yolks, room temperature, crushed
  • 1 1/2 cups low-fat buttermilk, room temperature
  • 1 1/2 cups scorching faucet water
  • 4 teaspoons natural vanilla paste
  • 3 tablespoons malted milk powder
  • 3/4 cup vegetable oil
  • Buttercream frosting (under)
  • Milk chocolate and darkish chocolate malted milk balls (I love those from Entire Meals), frivolously overwhelmed, for serving

For the buttercream:

  • 2 massive eggs plus 2 yolks, room temperature
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1 1/4 cups unsalted butter, room temperature, minimize into tablespoon sized items
  • 7 oz. darkish (70%) chocolate, melted and cooled
  • 2 teaspoons natural vanilla paste
  • 3 tablespoons malted milk powder


  1. For the cake: Warmth the oven to 350°F. Generously spray two part sheet trays, line with parchment, and spray once more; mud with cocoa powder, tapping out extra. In a big bowl, whisk in combination the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk within the eggs, buttermilk, water, vanilla, milk powder, and oil.
  2. Divide the batter frivolously between the ready pans. Bake till the tops spring again when frivolously pressed, about half-hour. Switch the pans onto a cord rack; let cool quarter-hour. Invert the muffins, take away the parchment, then flip proper aspect up (to stop sticky tops from sticking to rack); let cool totally.
  3. Unfold the frosting over most sensible of 1 cooled cake layer. Most sensible with the remainder layer. Unfold a thick coat of frosting over most sensible. Sprinkle with overwhelmed malted milk balls.
  4. Do forward: Unfrosted cake layers can also be saved, wrapped in plastic, at room temperature or refrigerated in a single day. The frosted cake can also be refrigerated in a single day.
  5. For the buttercream: Beat the eggs and yolks and salt in a stand mixer fitted with a whisk attachment till faded yellow, thick, and ribbony, about 5 mins.
  6. In the meantime, deliver the sugar and three tablespoons water to a boil in a saucepan over top warmth and cook dinner till the mix reaches 238°F; take away from the warmth.
  7. With the mixer on low pace, slowly pour the recent syrup in order that it streams down the perimeters of the bowl, cooling quite prior to hitting the egg aggregate. When the entire sugar syrup has been added, build up to top pace and beat till mild, fluffy, and funky, about 8 mins.
  8. Upload butter a work at a time, beating to include totally prior to including some other piece and scraping the perimeters of the bowl incessantly. Steadily upload within the chocolate, vanilla, and milk powder, scraping the perimeters and backside of the bowl every so often, till totally integrated and the frosting is thick, fluffy, and creamy.
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