Chocolate Malt Cake
 
 
Author:
Ingredients
  • 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
  • Cake:
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Bake cakes 15-20 minutes or until an inserted toothpick comes out clean. Cool completely in pans on wire cooling racks.
  5. 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.
  6. 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.
  7. 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.
  8. Cut cake into wedges and serve.
Notes
Recipe slightly adapted from Christina Tosi Momofuku Milk Bar New York New York
Recipe by Sarah 'n Spice at https://sarahnspice.com/chocolate-malt-cake/