Malted Chocolate Pudding Cake Recipe

Name: Malted Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2/3 cup all-purpose flour; 1/3 cup whole-wheat pastry flour; 3/4 cup packed light brown sugar; 1/4 cup Dutch processed cocoa powder, plus 2 tablespoons; 2 teaspoons baking powder; 1/2 teaspoon fine salt; 1 cup chocolate malt powder, such as Ovaltine; 1/2 cup low-fat (1 percent) milk; 1 large egg white; 2 tablespoons unsalted butter, melted; 2 teaspoons pure vanilla extract; 1 1/2 cups boiling water; Confectioners' sugar, for dusting, optional

Servings: persons

Nonstick cooking spray
2/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour
3/4 cup packed light brown sugar
1/4 cup Dutch processed cocoa powder, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup chocolate malt powder, such as Ovaltine
1/2 cup low-fat (1 percent) milk
1 large egg white
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 1/2 cups boiling water
Confectioners' sugar, for dusting, optional

1
1.
2
Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
3
2.
4
Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl.
5
In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves.
6
Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
7
3.
8
Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter.
9
Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter.
10
Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
11
Cool for 30 minutes on a wire rack.
12
If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
13
Nutritional analysis per serving
14
Calories 203; Total Fat 6g (Sat Fat 2.5g, Mono Fat 1g, Poly Fat 0g) ; Protein 4g; Carb 37g; Fiber 1g; Cholesterol 12mg; Sodium 294mg

1515

kcal

Calories

119

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick cooking spray, 2/3 cup all-purpose flour, 1/3 cup whole-wheat pastry flour, 3/4 cup packed light brown sugar, and more.

Yes, Malted Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Malted Chocolate Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions