Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

I’m going to keep this short and sweet because this recipe looks daunting enough as it is!

Jacqueline originally picked a chocolate to have in her recipe arsenal. Since this one is challenging to make gluten free/dairy free she asked me to post the original recipe. I gladly obliged.

Jacqueline is ah-mazing and made this cake gluten free so if you know someone with a food allergy, they can still enjoy the cake! Check out her gluten free cake recipe here!

We have a small group this week. Me, Audra over at The Baker Chick, and Jacqueline.

Don’t forget to check out our Pinterest page with pictures of all our past Milk Bar Monday recipes.

Like I said, this recipe looks daunting all typed up. But each component is fairly quick to make on its own, so the process isn’t too time consuming.

chocolatecake1 Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

My notes on the recipe:

I wanted the middle layer to be laden with fudge so I used 1/4 of the recipe in each step, and I saved the fudge used to make the cake to pour over my finished  product.

I made both batches of the fudge sauce in the microwave. It is super easy and fast that way.

This cake is full of the malted flavor. If that’s not your thing, use the regular fudge recipe in it’s place.

Both the bf and I thought this cake tasted better frozen.

cakeslice2 Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

cakeslice1 Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!


  1. Ooh- yours looks so amazing and fudgy! I love that you saved some fudge to pour over the whole thing, I agree the gooey fudge was my favorite part!

  2. OMG! I am drooling! This cake looks dynamite!!!! Yum!!!!!!!!!!!

  3. Holy cow that is one amazing looking cake!

  4. I haven’t tried making any of the Milkbar cakes because the instructions are so long! Your final product looks amazing and makes me want to visit this chapter of the cookbook.

    • bigfatbaker says:

      Some of them are really intimidating… I think the banana hazelnut one looks scary. And the chocolate chip (mostly b/c I can’t find passion fruit puree!). But this one isn’t as long as it looks. The confetti cake is a good starter recipe too :)

  5. Oh.My.God. One week later I’m finally getting to finish up my comments. Your cake looks INSANE! I cursed a bit when I opened this page because I WANT THIS CAKE AGAIN! And thanks for the shout-out on this and the microwave tip. This cake took me forever simply because I was intimidated by the components… which is silly because it’s not the hardest recipe we’ve done :) Brava, this looks delish.

    • bigfatbaker says:

      Thanks Jacqueline :) This was so good… I am seriously cursing this (not to mention a few other things) now that spring break is right around the corner!!


  1. [...] just a small group of us posting today, but Erin from Big Fat Baker has posted the whole original recipe for you with all it’s steps. Jacqueline from The Dusty [...]

  2. [...] messily adapted recipe is below. Head to Erin at Big Fat Baker for the full malty-yum-yum version, and to Audra at The Baker Chick for her gorgeous version and [...]

  3. Brownie Pie says:

    […] garnished with Tosi’s suggestions; chocolate fudge sauce and chocolate crumbs. But if you need something to cut the richness try raspberries pureed with a […]

Speak Your Mind