Hello, my name is Ashley and I am a chocoholic. Now that we’ve gotten that out of the way, I have to tell you about one of my favorite chocolate recipes. Raise your hand if you have been to Momofuku Milk Bar in NYC… Oh no! Most of you are so missing out, but no worries they are taking orders online now. Your other option is making this cake recipe right now. I beg of you do not make the mistake of waiting, Christina Tosi’s recipes will blow your mind. My last trip to NYC I had to go by Milk Bar three times in three days! Christina Tosi fan girl right here!
Anyway now that I have pledged my Milk Bar love and confessed my addiction problem, here is the fabulous Chocolate Malt Cake Recipe.
Total time: 20 Hours, 1 Hour prep
Chocolate-Malt Crumbs (recipe follows)
2/3 cup Milk Crumbs (recipe follows)
6 tablespoons Ovaltine Chocolate Malt Mix
1 1/2 ounces high-quality white chocolate
Malt-Fudge Sauce (recipe follows)
1 1/3 cups Ovaltine Chocolate Malt Mix
4 ounces bittersweet chocolate chopped
1 teaspoon mild-flavored (light) molasses
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup sugar
Milk Crumb Ingredients:
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Nonstick vegetable oil baking spray
2 ounces bittersweet chocolate chopped
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups sugar
3 tablespoons light corn syrup
3 large eggst
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup whole milk
3 tablespoons Ovaltine Classic Malt Mix
2 cups marshmallows (I used large size)
Stand mixer with paddle attachment
3 8-inch cake pans with 1 1/2-inch sides
8-inch springform pan
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Mix milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to combine evenly. Add butter, then stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool milk crumbs completely on sheet. Can be made 1 week ahead, I made mine the day before. Store in airtight container.
Mix milk crumbs and ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 20-second intervals just until melted, stirring occasionally. Drizzle chocolate over milk crumb mixture; toss to coat.
Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. This can be made up to 1 week ahead, I made mine the day before. Cool completely. Cover and chill. Rewarm just until pourable before using.
Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick baking spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in bowl of stand mixer; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; then beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat until just blended, about 45 seconds. Divide batter among pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
Enjoy, your hard work has paid off!
Mind blown yet, oh I thought so!!!