April ’11: Buttermilk Chocolate Cake, Chocolate Malted Milk Cookies

  • Buttermilk Chocolate Cake
  • Chocolate Malted Milk Cookies

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buttermilk Chocolate Cake

with purple white chocolate ganache

This is a keeper! It is very moist even even after a few days.  It’s very similar to the mocha cake I made in March, 2011.

This is the first time I used old baking soda and I learned my lesson the hard way.  The cake won’t rise properly😕 . Next time I might try with another popular method of 1:1 butter and oil.

 Adapted from http://www.bestmoistchocolatecakerecipe.com/

Ingredients:

Unbleached all-purpose flour…………………..2 cups
Sugar…………………………………………………..2 cups [cut to 1 cup]
Cocoa powder……………………………………….3/4 cup
Baking soda…………………………………………..2 teaspoons
Large eggs…………………………………………….2
Salt……………………………………………………..1 teaspoon
Buttermilk……………………………………………1 cup
Oil………………………………………………………1 cup
Vanilla extract……………………………………..1 1/2 teaspoons
Hot brewed coffee…………………………………1 cup

Settings:

Temp: 300C
Time: 20 mins for cupcakes; 1 hour for 13 x 9 pan

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*


Chocolate Malted Milk Cookies

This was surprisingly not very sweet.  Dough was very sticky so I don’t like this recipe very much.  It’s not very chocolately but it had a nice malted milk taste to it.

Adapted from Baking: From My Home to Yours, taken from browneyedbaker

Yield: 18 large cookies

Ingredients:

All-purpose flour……………………………….1¾ cups
Malted milk powder……………………………1 cup
Unsweetened cocoa powder……………….¼ cup
Baking powder…………………………………..1½ teaspoons
Salt…………………………………………………….¼ teaspoon
Unsalted butter, softened……………………1 ½ stick
Brown sugar……………………………………….2/3 cup
Eggs……………………………………………………2
Vanilla extract…………………………………….1 teaspoon
Milk………………………………………………..….¼ cup
White chocolate chips…………………………1 cup

Directions:

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.

Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.

Cream the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.

Drop about 2 heaping tablespoonfuls worth of dough (I used a large cookie scoop) onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: