Chocolate Malt Cake Recipe – Moist & Halal-Friendly Cake

1. Preparing the Baking Equipment

1. Preheat your oven to 175°C (350°F).
2. Grease a 9x5-inch loaf pan with nonstick cooking spray or butter, ensuring all sides are coated.
3. Optionally, line the pan with parchment paper for easy cake removal.

2. Preparing the Dry Ingredients

1. In a large mixing bowl, sift together the following:
2. 1 ½ cups all-purpose flour
3. ⅓ cup unsweetened cocoa powder
4. 1 teaspoon baking powder
5. 1 teaspoon baking soda
6. ½ teaspoon salt
7. Whisk the dry ingredients well to ensure even distribution and aeration, which helps create a lighter cake texture.
8. Set aside for later use.

3. Mixing the Wet Ingredients

1. In a separate large bowl, whisk 1 ¼ cups sugar and 2 eggs until the mixture becomes light and fluffy.
2. Slowly pour in ½ cup vegetable oil while whisking continuously to create a smooth, emulsified texture.
3. Stir in 1 teaspoon vanilla extract for added flavor.
4. Pour in ¾ cup non-alcoholic malt beverage and mix gently until fully incorporated.
5. In a small cup, dissolve ¼ teaspoon instant coffee granules in ½ cup warm water.
6. Add the coffee mixture into the wet ingredients and stir until combined.

4. Combining Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture in small batches.
2. Use a spatula or whisk to gently fold the ingredients together. Avoid overmixing, as this can make the cake dense instead of soft.
3. Continue mixing until the batter is smooth and no dry flour patches remain.

5. Transferring Batter to the Loaf Pan

1. Pour the cake batter into the prepared 9x5-inch loaf pan.
2. Use a spatula to spread the batter evenly and smooth the top for even baking.

6. Baking the Cake

1. Place the loaf pan on the center rack of the preheated oven.
2. Bake at 175°C (350°F) for 50-55 minutes.
3. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is fully baked.
4. If the toothpick has batter on it, bake for an additional 5-10 minutes and check again.

7. Cooling the Cake

1. Once baked, remove the cake from the oven and place the loaf pan on a cooling rack.
2. Let the cake rest for 10 minutes inside the pan before removing.
3. Carefully run a knife along the edges to loosen the cake if needed.
4. Transfer the cake onto the wire rack and allow it to cool completely before adding the glaze.

8. Preparing the Irish Cream Glaze

1. In a medium mixing bowl, whisk together:
2. 1 ½ cups powdered sugar
3. 2 tablespoons non-alcoholic Irish cream-flavored syrup
4. Stir well until you get a smooth, thick, and pourable glaze.
5. If the glaze is too thick, add 1 teaspoon of syrup or water at a time to adjust the consistency.
6. If the glaze is too thin, add a little more powdered sugar.

9. Glazing the Cake

1. Once the cake is completely cooled, place it on a serving plate or wire rack.
2. Pour the Irish cream glaze over the top, allowing it to drizzle down the sides naturally.
3. Let the glaze set for 10-15 minutes before slicing the cake.

10. Serving and Storage

1. Slice the cake into even portions and serve as a dessert or with tea/coffee.
2. Store leftovers in an airtight container at room temperature for up to 3 days.
3. For longer storage, refrigerate the cake for up to 1 week or freeze for up to 3 months.