Chocolate-Malt Cake

Name: Chocolate-Malt Cake
Prep time: 20 h
Cook time: 20 h
Total time: 20 h
Yield: 10
Cuisine: Global
Ingredients: 414 milliliters all purpose flour; 2 teaspoons baking powder; 57 grams bittersweet chocolate (70% to 72% cacao), chopped; 177 milliliters buttermilk; 1 teaspoon coarse kosher salt; 3 Tbsps light corn syrup; 3 larges eggs; 118 milliliters heavy whipping cream; 315 milliliters Ovaltine Chocolate Malt Mix; 3 Tbsps Ovaltine Classic Malt Mix; 473 milliliters mini marshmallows; 1 teaspoon mild-flavored (light) molasses; 532 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 177 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 79 milliliters vegetable oil; 43 grams high-quality white chocolate (such as Lindt or Perugina), chopped; 118 milliliters whole milk

Chocolate-Malt Cake might be just the dessert you are searching for. This recipe serves 10. One portion of this dish contains around 10g of protein, 34g of fat, and a total of 736 calories. From preparation to the plate, this recipe takes roughly 20 hours. 1 person found this recipe to be delicious and satisfying. A mixture of cocoa powder, butter, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Mix Milk

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Milk

Crumbs and Ovaltine in small bowl.

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Ovaltine

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Bowl

Placewhite chocolate in small microwave-safebowl.

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Chocolate

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Microwave

Heat in microwave in 15-secondintervals just until melted, stirringoccasionally.

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Microwave

Drizzle chocolate over Milk

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Chocolate

Milk

Crumb mixture; toss to coat.

Place first 4ingredients in medium bowl; set aside.

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Bowl

Combine cream, corn syrup, and sugar inheavy medium saucepan. Bring to boil,stirring until sugar dissolves.

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Corn Syrup

Cream

Sugar

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Sauce Pan

Pour creammixture over chocolate mixture in bowl.

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Chocolate

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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. Coolcompletely. Cover and chill. Rewarm justuntil pourable before using.

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Sauce

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Whisk

Preheat oven to 350°F. Coatthree 8-inch cake pans with nonstickspray. Line bottom of each pan withparchment round; coat parchment withnonstick spray.

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Oven

Frying Pan

Place chocolate in smallmicrowave-safe bowl. Melt in microwavein 15-second intervals just until melted,stirring occasionally. Set aside. Sift flour,cocoa powder, baking powder, andcoarse salt into medium bowl.

Ingredients you will need

Baking Powder

Cocoa Powder

Chocolate

All Purpose Flour

Salt

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Bowl

Combinebutter, sugar, and corn syrup in largebowl of stand mixer fitted with paddleattachment; beat on medium-high speeduntil fluffy and pale, about 2 minutes.Scrape down sides of bowl.

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Corn Syrup

Sugar

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Stand Mixer

Bowl

Add eggs;beat on low speed to incorporate, thenincrease speed to medium-high and beatuntil mixture is fluffy, about 2 minutes.Scrape down sides of bowl.

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Egg

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Bowl

Add meltedchocolate. Beat until blended, about 1minute.

Add buttermilk, oil, and vanilla;beat on medium-high speed untilpale brown, about 2 minutes.

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Buttermilk

Vanilla

Cooking Oil

Add dryingredients; beat on low speed just untilblended, about 45 seconds. Divide batteramong pans; smooth tops.

Bake cakes until tester inserted intocenter comes out clean, about 20 minutes.Cool completely in pans on racks.

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Oven

Stir milk and Ovaltine in small bowl.Invert 1 cake from pan onto flat plate or tartpan bottom; peel off parchment.

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Ovaltine

Milk

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Bowl

Frying Pan

Place cake,top side down, in 8-inch springform pan.

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Springform Pan

Brush cake with generous 2 1/2 tablespoons

Ovaltine-milk mixture.

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Ovaltine

Milk

Let Ovaltine-milkmixture soak into cake.

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Ovaltine

Drizzle 1/3 cup malt-fudgesauce over cake; spread evenlyover top.

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Malt

Sprinkle 1/2 cup chocolate-maltcrumbs over sauce.

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Chocolate

Sauce

Drizzle 1/3 cup malt-fudgesauce over crumbs. Scatter 1 cupmini marshmallows over. Using kitchentorch, toast marshmallows. Repeat withsecond cake layer, Ovaltine-milk mixture,malt-fudge sauce, chocolate-malt crumbs,malt-fudge sauce, and marshmallows.

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Marshmallows

Chocolate

Ovaltine

Fudge

Malt

Toast

Milk

Remove third cake from pan; peel offparchment.

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Frying Pan

Place cake, top side down,atop marshmallows on second cake layer.

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Marshmallows

Brush with remaining Ovaltine-milk mixture(assembled cake will rise well above edgeof pan). Cover cake with plastic wrap; chillovernight. Cover and chill fudge sauce.

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Ovaltine

Fudge

Sauce

Milk

Wrap