Ingrédients pour Tgi Friday's Chocolate Malted Cake
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) milk
- Plain Yogurt
- 4 large eggs
- 1 teaspoon vanilla extract
- Granulated Sugar
- 2 1/2 cups (300g) all-purpose flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) boiling water
- Semi Sweet Chocolate Chips
- 2 cups (473ml) heavy whipping cream
- Instant Malted Milk Powder
- 3 cups (360g) granulated sugar
- 16 ounces (450g) cream cheese, softened
- Pure Vanilla Extract
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Comment préparer Tgi Friday's Chocolate Malted Cake
- **Make the Malted Milk Frosting (prepare this at least 2 hours before assembling the cake):**
- Melt 12 ounces (340g) semisweet chocolate chips in a saucepan over low heat, stirring constantly until smooth. Set aside to cool completely.
- In a large bowl of an electric mixer, beat 2 cups (473ml) heavy whipping cream and 1/2 cup (40g) malted milk powder on high speed until stiff peaks form (about 2 minutes).
- Refrigerate the whipped cream mixture for 30 minutes.
- In a separate bowl, beat 16 ounces (450g) softened cream cheese, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy (about 2 minutes).
- Add the cooled melted chocolate chips and beat for 1 minute until combined.
- Gradually add half of the chilled malted whipped cream mixture and beat until evenly incorporated.
- Gently fold in the remaining malted whipped cream mixture until the frosting is uniform in color and texture.
- Refrigerate the frosting for at least 2 hours to allow it to firm up.
- **Make the Chocolate Cake:**
- Preheat oven to 300°F (150°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, beat together 1 cup (240ml) vegetable oil, 1 cup (240ml) milk, 1 cup (240g) plain yogurt, 4 large eggs, and 2 teaspoons vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups (360g) granulated sugar, 2 1/2 cups (300g) all-purpose flour, 3/4 cup (90g) unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add 1/3 of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1/3 cup (80ml) boiling water.
- Add another 1/3 of the dry ingredients, mix, then add another 1/3 cup (80ml) boiling water.
- Add the remaining dry ingredients and remaining 1/3 cup (80ml) boiling water, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Do not open the oven door during baking.
- Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- **Assemble the Cake:**
- Once the cakes and frosting are completely cool, frost the top of one cake layer with a generous amount of the malted milk frosting.
- Top with the second cake layer and frost.
- Add the third layer and frost the entire cake, covering the top and sides.
- Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
267g
Fat
76g
Carbs
31g
