Milk Bar Chocolate Malt Layer Cake

The chocolate layer cake of your dreams, courtesy of Christina Tosi and Milk Bar!

milk bar chocolate malt cake

INGREDIENTS

Fudge Sauce:

  • 1 ounce bittersweet or semi-sweet chocolate, chopped
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon kosher salt
  • 2 tablespoons light corn syrup
  • 2 tablespoons sugar
  • 1/4 cup heavy cream

Chocolate Cake:

  • 8 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sugar (300 grams)
  • 3 eggs, room temperature
  • 1/2 cup buttermilk
  • 1/4 cup grapeseed oil
  • 1 teaspoon vanilla
  • 1/4 cup Fudge Sauce
  • 1 1/4 cups cake flour (155 grams)
  • 1/2 cup unsweetened cocoa powder (70 grams)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt

Malt Fudge Sauce:

  • 2 ounces bittersweet or semi-sweet chocolate, chopped
  • 1 cup malt-flavored Ovaltine (80 grams)
  • 1 teaspoon molasses
  • 1/4 teaspoon kosher salt
  • 2 tablespoons light corn syrup
  • 1/4 cup sugar (50 grams)
  • 1/2 cup heavy cream

Malted Milk Crumb:

  • 3/4 cup milk powder, divided (60 grams)
  • 1/4 cup flour (40 grams)
  • 2 tablespoons cornstarch (12 grams)
  • 2 tablespoons sugar (25 grams)
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 6 ounces white chocolate, chopped, divided
  • 3/4 cup malt-flavored Ovaltine (60 grams)

Ovaltine Soak:

  • 1/4 cup milk
  • 2 tablespoons malt-flavored Ovaltine

Charred Marshmallows:

  • 2 3/4 cups mini marshmallows (150 grams)

INSTRUCTIONS

Make the fudge sauce:

  1. Place the chopped chocolate, cocoa powder and salt in the bowl of your mixer. Over high heat, bring the corn syrup, sugar and heavy cream to a boil, stirring occasionally.
  2. Immediately pour over the chocolate and let sit for 1 minute.
  3. Using the whisk attachment, whisk on low speed till ingredients are combined. Increase speed to medium and whisk till sauce is glossy and smooth. Store in an airtight container in the fridge for up to 2 weeks; do not freeze (the leftover sauce is amazing – warm or cold – over anything you can possibly think to put it on).

Make the malt fudge sauce:

  1. Place the chopped chocolate, Ovaltine, molasses and salt in the bowl of your mixer. Over high heat, bring the corn syrup, sugar and heavy cream to a boil, stirring occasionally.
  2. Immediately pour over the chocolate and let sit for 1 minute.
  3. Using the whisk attachment, whisk on low speed till ingredients are combined. Increase speed to medium and whisk till sauce is glossy and smooth. Store in an airtight container in the fridge for up to 2 weeks; do not freeze.
  4. Clean and dry the mixer bowl.

Make the chocolate cake:

  1. Pre-heat the oven to 350 degrees. Spray a quarter sheet pan with a non-stick cooking spray (such as Pam). Line with parchment paper and set aside.
  2. In the bowl of your mixer, combine the butter and sugar. Using the paddle attachment, beat on medium-high for 2-3 minutes. Scrape down the sides, add the eggs and beat on medium-high for 2-3 minutes. Scrape down the sides.
  3. On low speed, add the buttermilk, oil and vanilla. Increase speed to medium-high and beat for 3-5 minutes. Scrape down the sides. Add the fudge sauce and mix on low speed till fully incorporated. Scrape down the sides.
  4. Add the cake flour, cocoa powder, baking powder and salt. Beat on low speed for about a minute, scrape down the sides and beat again for just another minute.
  5. Pour the batter into your prepared pan and spread evenly, using a small angled spatula.
  6. Bake for 30-35 minutes, or till cake bounces back when lightly pressed and is no longer jiggly in the center.
  7. Cool cake in pan on a wire rack. Remove from pan and use immediately, or wrap in plastic wrap and store in fridge for up to 5 days.
  8. Clean and dry the mixer bowl and whisk attachment.

Make the malted milk crumb:

  1. Pre-heat the oven to 250 degrees. Line a baking sheet with parchment paper; set aside.
  2. Combine 1/2 cup (40 grams) of the milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss to mix. Add the melted butter and toss till the mixture starts to come together and form small clusters.
  3. Spread clusters on your prepared baking sheet and bake for 20 minutes. Cool completely.
  4. Crumble any clusters that are larger than 1/2″ in diameter and place in a medium bowl.
  5. Add the remaining 1/4 cup (20 grams) of milk powder and toss till it is evenly distributed.
  6. Melt 3 ounces of the white chocolate in a bowl set over barely simmering water. Pour over the crumbs and toss till the clusters are completely coated. Continue tossing every 5 minutes, until the white chocolate hardens and the clusters are no longer sticky.
  7. Add the Ovaltine and toss till evenly coated. Melt the remaining 3 ounces white chocolate and pour over the crumbs, tossing till clusters are completely coated. Continue tossing every 5 minutes, until the white chocolate hardens and the clusters are no longer sticky.
  8. Store in an airtight container in the fridge or freezer for up to 1 month.

Make the Ovaltine soak:

  1. Whisk the milk and Ovaltine in a small bowl until the Ovaltine is completely dissolved.

Make the charred marshmallows:

  1. Pre-heat your broiler. Place the marshmallows in a single layer on an unlined baking sheet. Broil till tops are charred but bottoms are still white (you can also use a kitchen torch or wand lighter). Place in the freezer for about 10 minutes, to firm up the marshmallows and make them easier to work with. Use immediately or store in an airtight container at room temperature for up to 1 week.

Assemble the cake:

  1. Place a sheet of parchment paper (or a Silpat) on your counter. Invert the cake over it and peel off the parchment from the bottom of the cake.
  2. Using the cake ring, “stamp” two circles out of the cake. DO NOT DISCARD THE SCRAPS!
  3. For layer #1: Clean the cake ring and place it on a baking sheet lined with parchment. Line the inside with one of the acetate strips. Put all of the cake “scraps” in the ring and press into an even layer, using the back of your hand. Using a pastry brush, soak the cake with half of the Ovaltine soak.
  4. Use the back of a spoon to spread one-fifth of the malt fudge sauce evenly over the cake (if you warm up the sauce it will be easier to spread).
  5. Sprinkle half the malted milk crumbs and one-third of the charred marshmallows evenly over the malt fudge sauce. Use the back of your hand to anchor them in place.
  6. Use the back of a spoon to spread one-fifth of the malt fudge sauce evenly over the crumbs and marshmallows.
  7. For layer #2: Gently tuck the second acetate strip in between the cake ring and the top 1/4” of the first strip – you should have an acetate ring that is about 5” tall. Gently place one cake round (use the less pretty of the two) on top of the frosting. Repeat the soak/malt fudge sauce/crumb/marshmallow/malt fudge sauce steps from layer #1.
  8. For layer #3: Place the remaining cake round on top of the sauce. Cover the top of the cake with the reserved fudge sauce. Garnish with remaining charred marshmallows.
  9. Place the cake – still on the sheet pan – in the freezer and freeze for at least 12 hours (or up to 2 weeks).
  10. At least 3 hours before serving, take the cake out of the freezer, and – using your fingers and thumbs – pop the cake out of the ring. Gently peel off the acetate and place in the fridge. If not serving that day, wrap well in plastic and store in the fridge for up to 5 days.

milk bar chocolate malt cake

Source: Sheri Silver

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