the deal with malted milk powder
Breaking out the good stuff from your local 1920s diner as the not-so-secret ingredient in this chocolate cake. Originally invented in the 1880s by J&W Horlick as a nutritional supplement for infants, malted milk quickly gained traction as a yummy and nourishing beverage for adults, too (and actually insufficient for infants’ nutritional needs). Soon, malted milk powder became a flavorful, balanced sweetener for milkshakes (“the malt”), pancakes, waffles, candies, and baked goods, and a staple at soda shops and diners.
Malted milk powder is made from malted barley, wheat, and milk powder, and it does in fact offer several healthy perks. As a sweetener, malted milk is so much more than empty sugar. It contains amino acids and antioxidant compounds from malted whole grains, as well as some calcium. There is even evidence that one component, hordenine, not only has antioxidant and anti-inflammatory properties, but acts on the D2 dopamine receptor (possibly enhancing mood?) and has neuroprotective effects on the brain’s dopamine neurons by preventing neuroinflammation. Whether a scoop of malted milk powder in your cake packs enough hordeine for a significant effect, I can’t say. But there’s no doubt my mood is improved with a few bites of my malted chocolate cake and malted pancakes.
the mug cake
Cake does not get any easier than this… you don’t even have to crack an egg.
AND make it indulgently delicious.
AND make it good-for-you…4g of fiber, 5g of protein, only 6g of sugar and 175 kcal, made with whole grains and wholesome cocoa without any crazy ingredients.
AND make it single-serving, on-demand, any night.
The ingredients:
- applesauce – for lightness and moisture
- neutral oil – I typically use almond oil.
- milk – I recommend 1% or 2%, but any milk should work.
- sweetener – Monk fruit or stevia keeps this shockingly low in added sugar.
- espresso powder – to enhance the chocolate flavor
- sea salt – the perfect balancing touch
- Dutch cocoa – less acidic than regular cocoa. In my opinion makes for the richest, deepest, smoothest chocolate taste
- whole wheat pastry flour – Did I mention this is whole grain, too? Whole wheat pastry flour is much lighter than regular whole wheat and ideal for baking. If you don’t have any, sub all-purpose.
- malted milk powder – for nostalgic sweetness and deeper flavor
- baking soda and powder – for enough fluff to be classified as cake, but still ultra rich and fudgy
Just mix everything up in a little bowl, transfer the batter to your greased vessel of choice, and microwave ~60 seconds. Cook in a small mug for a thicker cake. You can frost and eat it right out of the mug, or pop it out onto a plate for better access.
the warm chocolate frosting
This instant warm chocolate frosting IS SO SIMPLE and SO YUMMY. I guarantee you’ll be hooked if you try it.
- chocolate chips – milk or dark chocolate, stevia chips work just fine
- cream cheese – full fat or reduced fat will do, can’t vouch for fat free
- maple syrup – I haven’t tried any substitutions, but I imagine honey would do the job and just alter the flavor
- vanilla – just a tiny splash makes a big difference
- malted milk powder – just a dash really elevates the flavor and texture
Put the ingredients in a tiny microwave-safe bowl.
Heat 10-11 seconds.
Stir until smooth.
Literally that’s it. MAGICAL, I tell you.
Malted Dark Chocolate Mug Cake with Warm Chocolate Cream Cheese Frosting
Notes
See post above for notes on substitutions.
Ingredients
For the cake:
- 2 tsp applesauce
- 2 Tbsp milk of choice
- 1 tsp neutral oil (such as almond oil or melted refined coconut oil)
- 1/4 tsp vanilla extract
- 2 packets sweetener (such as monk fruit or stevia)
- 1/8 tsp espresso powder
- generous pinch sea salt
- 7g Dutch cocoa powder
- 10g whole wheat pastry flour
- 4g (2 tsp) malted milk powder
- 1/8 tsp baking soda
- 1/8 tsp baking powder
For the warm chocolate cream cheese frosting:
- 1/2 tsp malted milk powder
- 8g cream cheese (full fat or reduced fat)
- 5g chocolate chips (milk, semi-sweet, or dark chocolate)
- 1/2 tsp maple syrup
- 1/4 tsp vanilla extract
Instructions
Make the cake:
- In a small bowl, combine applesauce through salt; whisk until thoroughly combined.
- Add cocoa, flour, malted milk powder, baking soda and powder. Stir until smooth and lumps are gone.
- Grease a small mug or small microwave-safe bowl and pour in the batter. Microwave on high 60 seconds. If still wet, microwave in additional 10-second intervals until spongy in the center and set on the sides. (TImes will vary based on microwave strength and cake thickness.)
- If removing from the mug/microwave container, allow a minute to cool, then gently slide a knife around the sides and under the cake to transfer onto a plate (optional).
Make the frosting:
- In a small microwave-safe prep bowl, add malted milk powder, cream cheese, chocolate chips, maple syrup, and vanilla extract.
- Microwave 10-12 seconds.
- Stir until smooth. The chocolate chips should be completely melted and everything evenly combined. Spread on top of cake and dig in!
