CHOCOLATE-MALT CAKE
Provided by Christina Tosi
Categories Mixer Chocolate Egg Dessert Bake Kid-Friendly High Fiber Birthday Marshmallow Bon Appétit Small Plates
Yield Makes 10 servings
Number Of Ingredients 34
Steps:
- For chocolate-malt crumbs:
- Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
- For malt-fudge sauce:
- Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD: Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
- For cake:
- Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
- Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
- Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
- Cut cake into wedges and serve.
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Vals Gal
[email protected]This cake was a disaster! It didn't rise properly and the frosting was grainy. I would not recommend this recipe.
Michael Hurley
[email protected]I thought this cake was just okay. It was a little too sweet for my taste and the texture was a bit dense.
Lida Molila
[email protected]This cake was amazing! I loved the chocolate malt flavor and the frosting was perfect. I will definitely be making this cake again.
Yasir Murad
[email protected]I'm not sure what went wrong with my cake, but it turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Zaryab Sheikh
[email protected]This cake was a bit time-consuming to make, but it was worth it. The cake was absolutely delicious and I got lots of compliments on it.
Kamar Malik
[email protected]I'm a big fan of chocolate malt cake, and this recipe did not disappoint. The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.
Jay Hanuman
[email protected]I made this cake for my son's birthday party and it was a huge hit! The kids loved it and it was easy to decorate.
Hibaaq Cabdilaahi
[email protected]This cake was very easy to make and it turned out great! I'm not a very experienced baker, so I was happy that this recipe was so foolproof.
Mokgaetji Mabusela
[email protected]The cake was a bit dry, but the frosting was amazing. I would definitely make the frosting again, but I might try a different cake recipe.
Demi Webb
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Towaare Potuo
[email protected]I'm not a huge fan of chocolate cake, but this one was surprisingly good. The malt powder really adds something special. I'll definitely be making this again.
Kita Irda
[email protected]This is my new go-to chocolate cake recipe. It's so easy to make and always turns out perfectly. I love the addition of malt powder, which gives the cake a unique and delicious flavor.
George Robertson
[email protected]I made this cake for a friend's birthday and it was a huge success! Everyone loved it, and I got lots of compliments on my baking skills.
Teghen Mokum
[email protected]This chocolate malt cake was a hit with my family! It was moist and flavorful, with a perfect chocolate-to-malt ratio. I'll definitely be making this again.