Chocolate malt cake – Nandos Pakistan Chocolate cake

What is it?

My love for Nandos knows no bounds. Remember my attempt at recreating the Nandos chicken burgers at home? Well I have been at hard at work for the past 2 years trying to recreate the Nandos Pakistan chocolate malt cake at home. This is the result of those 2 years worth of hard work. Enjoy!


  1. Chocolate Cake:
    • 270 grams all-purpose flour
    • 250 grams sugar
    • 75 grams unsweetened cocoa powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 240 ml milk
    • 100 grams Chocolate horlicks Or Ovaltine Or Milo or any malted milk powder
    • 240 ml vegetable oil
    • 3 large eggs
    • 240 grams sour cream
    • 1 teaspoon vanilla essence
  2. Chocolate Malt Frosting
    • 8 ounces/2 sticks butter, softened
    • 50 grams unsweetened cocoa powder
    • 75 grams heavy cream
    • 50 grams Chocolate horlicks Or Ovaltine Or Milo or any malted milk powder
    • 360 grams icing sugar
    • 5 tbsp cream cheese


  1. Preheat the oven to 350 F.
  2. Cut out 2 circles from parchment paper the size of a 9 inch cake pan.
  3. Line the cake pans with parchment paper.
  4. Grease and flour 2 (9-inch) cake pans.
  5. In a bowl, sift and combine flour, sugar, cocoa, baking soda, baking powder, and salt.
  6. In the stand mixer’s bowl, combine milk and malted milk powder, stirring to dissolve.
  7. Add oil, and eggs to the flour mixture, beating at medium speed until smooth.
  8. Add sour cream and vanilla essence, beating just until combined.
  9. Add liquid ingredients to dry ingredients.
  10. Mix on medium speed until just combined. Do not overmix the batter as this will cause a tough cake.
  11. Pour batter evenly into prepared pans.
  12. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  13. Let cool in pans for 10 minutes.
  14. Remove cakes from pans and let cool completely on wire racks.
  15. Keep in the refrigerator until ready to frost.
  16. In a large bowl, beat butter and cocoa powder at medium speed with a mixer until creamy.
  17. Combine cream and malted milk powder.
  18. Add cream mixture to butter mixture, beating at low speed to combine.
  19. Gradually beat in confectioners’ sugar and cream cheese until smooth.
  20. Lay the first cake layer on a flat surface that can easily be rotated to frost the cake.
  21. Make sure the top of the cake is roughly flat, cut the top off if needed.
  22. Spread ⅓ of the frosting on the cake layer.
  23. Add the second cake layer on top with the curved surface facing downwards.
  24. Refrigerate for 10 minutes.
  25. Add frosting on top and sides of the cake covering the cake completely with frosting.


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