malted black bottom loaf cake
a moist chocolate cake laced with a thick ribbon of cheesecake
this recipe is a classic black bottom cupcake, just malted and loafed. if you’ve never had a black bottom cupcake, they’re basically chocolate cupcakes with a chocolate chip-studded cheesecake center. they’re definitely worth making in the classic fashion if the combination speaks to you (i like this recipe), however this version makes a great first foray, too.
this cake has to be stored in the fridge because of the cheesecake component, but that’s actually a good thing, because it is, like revenge, best served cold. you can temper it for 10 to 15 minutes on your kitchen counter and serve with a cup of coffee in the mid-afternoon or as an after dinner bite, but i even like to slice pieces off and eat them straight from the fridge.
while it is a moister cake than most, you still want to make sure to wrap it up tight in plastic wrap (unsliced) before storing in the fridge so it won’t dry out. the cake freezes well, too, so you can wrap individual slices in plastic wrap and keep them in a resealable freezer bag. they’ll thaw and be ready to eat in about two hours at room temperature.
if you want to loose the cheesecake swirl completely and make a simple malted chocolate loaf, do it! simply bake for about 45 minutes instead of 60 (or until the toothpick comes out clean). it doesn’t need to be kept in the fridge, so feel free to wrap it and keep it a room temperature if desired.
makes one 9x5 loaf
for the cheesecake swirl
200 grams cream cheese, room temperature
1 large egg, room temperature
60 grams granulated sugar
75 grams bittersweet mini chocolate chips (substitute: chopped bittersweet chocolate)
for the cake batter
150 grams brown sugar
2 large eggs
110 milliliters neutral oil, plus more for greasing the pan
110 grams plain yogurt (sub: sour cream)
1 teaspoon vanilla extract
1 teaspoon salt
65 grams malted milk powder (substitute: ovaltine / ovomaltine)
50 grams unsweetened cocoa powder
130 grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
80 milliliters hot coffee (use filter or drip coffee here, not espresso)
line a 9x5x3 inch / 23x13x8 cm loaf pan with a long strip of parchment paper that goes up and hangs over the shorter sides. brush with a little vegetable oil, then preheat oven to 180°C/350°F and place a rack in the center of the oven.
add the room temperature cream cheese, egg and sugar to a bowl. whisk until smooth then set aside. weigh out the malted milk, cocoa powder, flour, baking powder and baking soda in a separate bowl.
add sugar and eggs to a bowl of a stand mixer with a whisk attachment; you can also use a large bowl and electric hand mixer with beaters or just a large bowl and whisk. whisk until pale and foamy, about 3 minutes, then add oil, yogurt, vanilla and salt and whisk on low speed until smooth, about another minute.
remove the bowl from the stand mixer and set a fine sieve over it. sift in the flour mixture and then fold in by hand with a rubber spatula until just about combined; some dry streaks will still be visible. add the coffee and fold in until well-combined and integrated into the batter.
transfer batter to the lined loaf pan. use a spoon to dollop the cheesecake mixture over the top of the cake then use a butter knife or chopstick inserted into the cake to swirl a figure 8 once or twice through the batter to swirl the cheesecake into it. bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
remove from the oven and let sit for at least 30 minutes before loosening from the pan and removing with the help of the parchment paper. wrap immediately and tightly with plastic wrap then store in the fridge for at least 2 hours or overnight. cut into thick slices with a serrated knife and serve straight from the fridge or tempered for 10-15 minutes at room temperature. the cake will keep in the fridge, well wrapped, for up to 5 days.