It’s not just any chocolate cake – it’s designed to feed a crowd

It’s not just any chocolate cake; it’s designed to feed a crowd and comes together using a single bowl and a few leaf trays. Rick covers it with a fluffy chocolate buttercream frosting and sprinkles the top with crushed malted milk balls.

Look at this recipe

Rick’s birthday cake

Ingredients

For the cake:

  • Non-stick spray
  • 1 1/2 cups cocoa powder hollandaise, sifted, plus more for casseroles
  • 3 cups unbleached all-purpose flour, plus more for the molds
  • 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 large eggs plus 2 yolks, room temperature, beaten
  • 1 1/2 cups low-fat buttermilk, room temperature
  • 1 1/2 cups hot tap water
  • 4 teaspoons pure vanilla paste
  • 3 tablespoons malted milk powder
  • 3/4 cup vegetable oil
  • Buttercream Frosting (below)
  • Milk chocolate and dark chocolate malted milk balls (I like those from Whole Foods), lightly crushed, for serving

For the buttercream:

  • 2 large eggs plus 2 yolks, room temperature
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1 1/4 cups unsalted butter, room temperature, cut into tablespoon-sized pieces
  • 7 ounces dark chocolate (70%), melted and cooled
  • 2 teaspoons pure vanilla paste
  • 3 tablespoons malted milk powder

directions

  1. For the cake: Heat the oven to 350°F. Generously spray two half-sheet trays, line with parchment paper and spray again; sprinkle with cocoa powder, tapping to remove excess. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the eggs, buttermilk, water, vanilla, powdered milk and oil.
  2. Divide the batter evenly between the prepared pans. Bake until top springs back when lightly pressed, about 30 minutes. Transfer the mussels to a wire rack; let cool 15 minutes. Flip the cakes, remove the parchment paper, then turn them right side out (to prevent sticky tops from sticking to the grid); let cool completely.
  3. Spread the frosting on top of a cooled cake layer. Cover with the remaining layer. Spread a thick layer of frosting on top. Sprinkle with balls of crushed malted milk.
  4. Do it in advance: Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Iced cake can be refrigerated overnight.
  5. For the buttercream: Beat eggs and yolks and salt in a stand mixer fitted with a whisk attachment until pale yellow, thick and ribbony, about 5 minutes.
  6. Meanwhile, bring the sugar and 3 tablespoons of water to a boil in a saucepan over high heat and cook until the mixture reaches 238°F; remove from fire.
  7. With the mixer on low speed, slowly pour in the hot syrup so that it drips down the sides of the bowl, cooling slightly before hitting the egg mixture. When all the sugar syrup has been added, increase to high speed and beat until light, fluffy and cool, about 8 minutes.
  8. Add the butter one piece at a time, beating to incorporate completely before adding another piece and scraping down the sides of the bowl often. Gradually add chocolate, vanilla and powdered milk, scraping sides and bottom of bowl occasionally, until fully incorporated and frosting is thick, fluffy and creamy.