Dauntless Chocolate Cake | Divergent

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Chocolate Malt Cake

  • butter for oiling pan
  • 1 3/4 plain flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup (225 g) butter
  • 2 1/4 sugar
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 cup milk
  • 4 tbsp malt (Ovaltine)

Chocolate Cream Cheese Frosting

  • 1 8 oz cream cheese package, softened
  • 3 tbsp milk
  • 4 cups icing sugar
  • 1/4 cup softened butter
  • 2 tsp vanilla essence
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp cinnamon


Chocolate Malt Cake

  1. Preheat oven to 150C or 300F.
  2. In a mixer stir together the flour, cocoa powder, baking powder, sugar and salt.
  3. Melt the butter in a glass mixing bowl and stir in the Ovaltine until combined.
  4. Pour into the dry mixture.
  5. Add in the milk,eggs, oil and vanilla.
  6. Oil the pan.
  7. Pour in the cake batter and bake for 1.5 hrs until a skewer pressed into the centre of the cake comes out clean. Depending on your oven it may take longer, so keep an eye on it. Because of the consistency, you need to bake it on a low heat for a longer time.
  8. Cool.

Chocolate cream cheese frosting

  1. In a mixer, beat together the cream cheese and butter until smooth.
  2. Add in the milk, icing sugar, vanilla, cocoa and cinnamon, and beat until completely smooth (no lumps!)
  3. With the cake cool, smooth the frosting over the entire cake.
  4. Refrigerate until ready to serve.


Adapted from Christina Tosi’s Momofuk Milk Bar Chocolate Malt Cake recipe in bon appetit, and frosting recipe from