Triple Malt Chocolate Cake

A moist and delicious triple chocolate malt cake with 3 layers of malt: malt chocolate cake, malt frosting, and a crushed malt crust. It's a malt lover's dream come true!

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PRINTABLE RECIPE: http://thestayathomechef.com/triple-malt-chocolate-cake/




In addition to the ingredients below, you will also need a little unsalted butter and flour for buttering and dusting the cake pans.

Ingredients

MALT CAKE:
3 cups all-purpose flour
3 cups granulated sugar
1 cups unsweetened cocoa powder
1 cup malted milk powder
1 tablespoon baking soda
1 teaspoons baking powder
1 teaspoons salt
4 eggs
1 cups buttermilk
1 cups warm water
cup vegetable oil
2 teaspoons vanilla extract

MALT FROSTING:
1 cup butter, softened
8 oz cream cheese, softened
1 cups malted milk powder
1 tablespoon vanilla
6 cups powdered sugar (approximate)
4 cups malt balls, crushed

CHOCOLATE GANACHE:
cup heavy cream
4 oz semi-sweet chocolate chips


Instructions

00:00:32 - How to make malt cake batter
00:03:10 - How to make malt frosting
00:04:58 - How to make chocolate ganache
00:01:45 - How to make buttermilk substitute

1 00:25 - To make the cake, preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour (or cocoa powder) and tap out the excess.

2 00:32 - Mix together flour, sugar, cocoa, baking soda, baking powder, malt powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

3 02:21 - Divide batter among the three pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

4 03:04 - While the cakes are cooling, make your frosting. In a medium-sized mixing bowl, cream together the butter and cream cheese with a hand mixer (or you can use a stand mixer). Add in the malted milk powder and vanilla and mix until combined. Add in the powdered sugar 1 cup at a time until desired consistency achieved. It should take approximately 6 cups. It should be spreadable, but not runny. It needs to be able to hold to the cake.

5 04:08 - Assemble the cake by frosting in between the 3 layers and the sides of the cake. Place 1 cup crushed malt balls on the outside edges of the cake. Just take a handful and gently smoosh it into the frosting.

6 04:51 - Make chocolate ganache: In a small saucepan, bring the heavy cream to a boil, stirring constantly.

7 Once it boils, remove from heat and add in the chocolate chips, stirring until smooth. Pour over the cake, letting it drip down the sides. Cool to harden.




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