I’m going to make this brief, because as you will see below, this is no joke. The award-winning pastry chef Christina Tosi is the woman behind this genius creation. She is the founder of Momofuku’s dessert program and Milk Bar in New York. Needless to say, she knows a thing or 74 about baking.
My mom saw this recipe and could not wait to make it for the hubs, who I am convinced is half chocolate with how much he consumes. This Chocolate Malt Cake, if made correctly, is the things dreams are made of. It’s like a gooey, fudgy, triple layer, brownie s’more malt. Yep, that about sums it up. Mom, thank you for bringing this cake into our lives and making it at least 17 times a year 😉
We’re going to start off by making milk crumbs.
Combine milk powder, flour, sugar, cornstarch, and salt in a medium bowl and whisk together.
Stir in melted butter with a fork until clusters form.
It should look like this.
Pour mixture and spread evenly on sheet pan. Bake for about 10 minutes until crumbs are dry and crumbly, but still pale. Cool completely on pan. You can make these up to 1 week ahead of time, just store in airtight container at room temperature. Step one is done!
Mix the Milk Crumbs from above and Ovaltine in a small bowl. We’re going to melt that white chocolate next.
Melt the white chocolate in 15-second intervals in the microwave, stirring until just melted. Drizzle over Milk Crumb mixture and toss together until combined. Set your Chocolate Milk Crumbs aside.
Mix 2 cups Ovaltine Chocolate Malt Mix, 6 ounces bittersweet chocolate, 1 1/2 teaspoon molasses and a pinch of coarse kosher salt in a medium bowl.
Pour heavy cream, corn syrup, and sugar in medium saucepan. Bring to boil and stir until sugar dissolves.
Pour cream mixture over the bittersweet chocolate mixture in bowl. Let stand 1 minute.
Whisk until sauce is glossy, about 1 minute. Set your malt-fudge sauce aside. We’ll be using this a little later. You can also make this up to 1 week ahead of time. Just cool completely, cover and chill. Rewarm until pourable just before using.
Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl.
Beat butter, sugar, and corn syrup in a stand mixer fitted with paddle attachment on medium-high speed until fluffy and pale, about 2 minutes.
Add eggs and beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is light and fluffy. Another 2 minutes.
Add in a little chocolate and continue beating another minute.
Now, add in buttermilk, oil, and vanilla and beat on medium-high speed until pale brown, another 2 minutes. We’re almost there!
Add in those dry ingredients we sifted earlier and beat on low until just combined. You don’t want to overmix the cake batter.
Divide batter evenly among 3 cake pans and smooth out the tops. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Let cool completely.
Invert one cake upside down on a flat surface. My mom used the bottom of a springform pan which worked perfectly! Mix together Ovaltine and whole milk. Brush cake with 2 1/2 Tablespoons of the Ovaltine mixture.
Let Ovaltine mixture absorb into the cake. Then, pour 1/2 cup of the malt-fudge sauce over the cake and spread out evenly.
Sprinkle 1/2 cup chocolate malt crumbs over sauce.
Now, drizzle 1/3 cup malt-fudge sauce right over the crumbs.
Top that with some mini marshmallows and torch them like s’mores! Repeat all those steps with the second layer of cake; Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows.
Place third cake upside down right on top of the 2nd layer of toasted marshmallows and brush with remaining Ovaltine-milk mixture.
Cover cake and remaining fudge sauce and chill overnight. You’ll also have leftover chocolate milk crumbs. Just pop in an airtight container and store overnight at room temperature.
Remove the cake from the fridge and uncover. Rewarm the leftover fudge sauce in the microwave, 30 seconds at a time, until pourable. Pour it right over the top of the cake and let it drip down the sides.
Look at that!
Pour another handful of marshmallows over the top and toast them with the torch.
Sprinkle the remaining malt crumbs over the cake and let sit at room temperature for 3 hours.
Cut into wedges and serve!
This cake is INSANE! My husband ate it in 2 days, right out of the cake caddy 🙂
Just writing this post was a lot of work. Mom, you outdid yourself <3
Here are your printable recipes. Have a lovely day, friends!
- Chocolate-malt crumbs:
- ⅔ cup Milk Crumbs
- 6 tablespoons Ovaltine Chocolate Malt Mix
- 1½ ounces high-quality white chocolate (Mom used Lindt), chopped
- Malt-fudge sauce:
- 2 cups Ovaltine Chocolate Malt Mix
- 6 ounces bittersweet chocolate (70%- 72% cacao), chopped
- 1½ teaspoons light molasses
- Pinch of kosher salt
- ¾ cup heavy cream
- ¾ cup light corn syrup
- ⅓ cup sugar
- Nonstick spray
- 2 ounces bittersweet chocolate (70%-72% cacao), chopped
- 1¾ cups All-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, softened at room temperature
- 2¼ cups sugar
- 3 tablespoons light corn syrup
- 3 large eggs
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 3 tablespoons Ovaltine Classic Malt Mix
- 2 cups mini marshmallows
- For chocolate-malt crumbs:Mix Milk Crumbs and Ovaltine in a small bowl. Melt white chocolate in a microwave-safe bowl. 15-seconds at a time until just melted. Drizzle chocolate over Milk Crumb mixture. Stir to coat.
- For malt-fudge sauce:Place Ovaltine, bittersweet chocolate, light molasses and salt in a medium bowl; set aside. Bring cream, corn syrup, and sugar to a boil in a saucepan, stirring until sugar is dissolved. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute to melt the chocolate, then stir until smooth. Whisk until sauce is glossy, about 1 minute. Can be made 1 week ahead of time, just cool completely. Cover and refrigerate. Rewarm in microwave 30 seconds at a time just until pourable before using.
- For cake:Preheat oven to 350°F. Coat three 9-inch cake pans with nonstick cooking spray. Line bottom of each pan with parchment round and coat parchment with nonstick cooking spray. Melt bittersweet chocolate in small microwave-safe bowl 15 seconds at a time until just melted. Set aside. Sift flour, cocoa powder, baking powder, and salt into medium bowl and set aside. Combine butter, sugar, and corn syrup in bowl of a 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 and beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla and beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients and beat on low-speed just until blended, about 45 seconds. Divide batter among three 9-inch cake pans and smooth tops.
- Bake cakes 15-20 minutes or until an inserted toothpick comes out clean. Cool completely in pans on wire cooling racks.
- Stir milk and Ovaltine together in a small bowl. Invert 1 cake, top side down, from pan onto a flat surface (like the bottom of a springform pan) and peel off parchment. Brush cake with 2½ tablespoons of the Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into the cake for 1 minute. Drizzle about a ½ cup malt-fudge sauce over the cake, so it coats the entire top of the cake. Spread out evenly. Sprinkle ½ cup chocolate malt crumbs over sauce. Drizzle another ⅓ cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows on top of the crumbs. Using a kitchen torch, toast marshmallows. Repeat the entire process with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows.
- Remove third cake from pan and peel off parchment. Place cake, top side down, on top of the marshmallows of the second cake layer. Brush with remaining Ovaltine-milk mixture. Cover cake and remaining fudge sauce with plastic wrap and refrigerate overnight. Pop the leftover chocolate milk crumbs in an airtight container and store overnight at room temperature.
- Once chilled overnight, place cake (still on springform pan bottom) on a cake serving plate. Rewarm sauce in the microwave, 30 seconds at a time, until just pourable. Pour over top of cake, allowing the sauce to drip over edges. Add a handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle the remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
- Cut cake into wedges and serve.
- ¾ cup nonfat dry milk powder
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- ¾ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- Preheat oven to 275°F.
- Line a half sheet pan with parchment paper.
- Combine milk powder, flour, sugar, cornstarch, and salt in medium bowl and whisk together. Stir in melted butter with a fork until clusters form.
- Pour mixture and spread evenly on sheet pan. Bake for about 10 minutes until crumbs are dry and crumbly but still pale.
- Cool Milk Crumbs completely on sheet. Can be made 1 week ahead. Store in airtight container at room temperature.