Whenever I think of Colombia, images of my friend Dominick with Malta and coffee will forever be emblazoned.
As a group, we traveled with 22 folks. Our “family” group included myself, Brian, Patrick, Faye, and Debbie. Those guys were easy. Then, we had our “adopted” family member, Dominick. He was forever the worry – not so much worry – but “wanderer.”
“Where’s Dominick?” when the time came to count numbers.
Inevitably, he’d either be socializing with the locals (he’s so amazing that way), OR, we’d find him cozied up, sipping on a hot coffee or Malta.
Oh, Dominick. You’re the best.
And, you’re my inspiration.
For cake! I know you love chocolate and WE ALL know how much you love your coffee and your Malta.
I was able to find Malta, my new cake pan, and whisk at TJ Maxx, of all places. They seem to have everything!
So, here it is, all together – a special treat, just for you: Coffee Malta Chocolate Cake.
Malta is a lightly carbonated malt beverage, brewed from barley, hops, and water much like beer; corn and caramel color may also be added. However, Malta is non-alcoholic, it has a strong beer smell and flavor and is consumed in the same way as beer or cola in its original carbonated form, and to some extent, iced tea in non-carbonated form.
Malta is often described as being like a beer that has not been fermented. It is similar in color to stout (dark brown) but is slightly sweet, and is generally described as tasting like molasses. Unlike beer, ice is often added to a Malta when consumed. A popular way Africans and Latin Americans sometimes drink malta is by mixing it with condensed or evaporated milk.
Coffee Malta Chocolate Cake
2 cups all purpose flour
1 cup white sugar
3/4 cup brown sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. sea salt
1 cup dark chocolate chips
3 large eggs
1 cup Malta (malted cola beverage)
2/3 cup vegetable oil
1 tsp. vanilla extract
8 oz. cream cheese, softened
1 pack chocolate pudding powder
8 oz. dark cold brew coffee, divided
1 cup white sugar
Preheat the oven to 350 degrees.
Grease and line a cheesecake release pan with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder salt, and chocolate chips.
In a a separate bowl, whisk together the eggs and then add the sugars, vanilla, and oil. Mix well.
Combine the two mixes and then stir in the Malta.
Bake for about 45 minutes, until a toothpick inserted comes out clean.
Meanwhile, whip together the cream cheese and pudding mixture, as well as 1/2 cup coffee. Continue to whip until smooth.
Once the cake has been removed from the oven and cooled, top with the frosting.
Chill for several hours.
While the chilling is taking place, reduce the remaining 1/2 cup coffee and 1 cup sugar over low heat in a small pot. Heat to a boil and then reduce to a simmer, whisking well, so as not to burn. The mixture should reduce by half and become super sticky.
Form droplets on top of the cooled frosted cake and then drag a toothpick through for a decorative effect. OR, alternatively, glaze the entire top of the cake with the coffee reduction.
