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Chocolate Malt Cake

April 12, 2012

Chocolate Malt CakeSqr

~ Mary ~

 Last month, my friend, Culinary Cory was in town to celebrate his birthday, and I baked him this show stopper!  It truly emulated a celebration, and what’s not to love about a cake that has; malted fudge sauce, burnt marshmallows and two layers dedicated to a malted milk crumb?! 

I usually won’t try new recipes out on company, but Cory is family, and gets just as excited about a new food/recipe/cookbook/gadget etc… as I do. He is the perfect person to try anything new with – always up to what’s hip/hop/happenin’ and welcomes the opportunity to participate. Thankfully his spouse and friends are just as accommodating!

This is from Christina Tosi’s (of Momofuku fame) new cookbook “Milk”.  It was quite the process, but worth every step.  While this was a much better than her Birthday Cake, there are a few things I would definitely do different next time, (yes, there will be a next time) and the recipes below reflect the how and the what.

Here is how you will assemble the layers of this cake, starting from the bottom, working your way up:
       Cake Layer
Fudge Sauce
Malted Milk Crumb
Another drizzle of Fudge Sauce
Toasted Marshmallow
Wrap a piece of 4″ high acetate around your layer then shove the next Cake Layer in there and continue on as before with the
                     Fudge Sauce
                     Malted Milk Crumb
                     Another drizzle of Fudge Sauce
                     Toasted Marshmallow
Wrap another piece of 4″ high acetate around your first piece, only high enough to envelope your final layer of everything:
Cake Layer
Fudge Sauce
Toasted Marshmallow
Wrap entire concoction with saran and freeze over-night (longer is fine too).  Make sure to remove cake, to the fridge, a minimum of three hours before your need to serve it.  It’s easiest to also remove the acetate while it’s frozen.

Sour Cream Chocolate Cake
This is not the original cake recipe, this is my perfect go-to chocolate cake recipe (the one in the Milk cookbook was a little dry, even though it had a lot of oil). 
Grease and flour THREE 9″ Round Cake pans

Whisk together wet ingredients:

1 1/4 Cups Sour Cream

1 1/4 Cups Vegetable Oil

1 3/4 Cups Water

2 1/2 Tbsp White Vinegar

2 tsp Vanilla

3 Eggs

 

Whisk together Dry Ingredients:

2 1/2 Cups Flour

3 Cups Sugar

1 Cup Dutch Process Cocoa Powder

1 Tbsp Baking Soda

1 tsp Salt

 

add dry ingredients to liquid ingredients and stir until smooth.

Makes approx. 4lbs 10oz (about 9 Cups of Batter) – portion out 3 cups per layer or weigh them out (1lb 8oz per pan) to be even.

Bake at 350 for 40-55 minutes or until toothpick inserted in center comes out clean.

Cool completely.
Just before assembling coat each layer with one third of this recipe:
Ovaltine Soak
Combine just before using:
½ Cup Whole Milk
¼ Cup Ovaltinemalt flavor
Whisk together until Ovaltine has dissolved, use immediately
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Malted Milk Crumb
Can be made up to a week in advance and stored in an air-tight container.
Combine and mix together:
1 Cup Milk Powder
½ Cup Flour
¼ Cup Corn Starch
¼ Cup Sugar
1 tsp Kosher Salt
Add and toss until the mixture comes together:
½ Cup Butter
Once the butter has cooled and clumps have formed toss with:
1 ½ Cups Malt Flavor Ovaltine
When crumbs are light brown toss with:
6 ounces melted White Chocolate
Continue tossing until crumbs are coated and become hard.
Set aside for assembly.
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Malt Fudge Sauce

May make this up to two weeks prior to use. Store in an air-tight container in the fridge. Bring to room temperature before using – may even need to microwave it for a couple of seconds so it pours easily onto your cake layers.

Combine and set aside:
2 ounces 72% Chocolate –chopped
2 Cups Malt Flavor Ovaltine Powder
2 tsp Molasses
½ tsp Kosher Salt
In a heavy saucepan over high heat, bring to a boil:
½ Cup Glucose (may substitute 1/4c Corn Syrup)
¼ Cup Sugar
½ Cup Heavy Cream

The second it boils, pour it over the ovaltine mixture. Let sit for for a minute, then whisk slowly at first, working your way to a vigorous whisk, until it is glossy and smooth.

My advise is to pour your mixture into a liquid measuring cup, and figure that you only have one third of the sauce to pour onto each layer, but also that you are putting on that sauce twice in each layer. Do your ‘math’ before you use up all your sauce!
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Charred Marshmallows

6 Cups Mini Marshmallows

Spread out evenly on a silpat lined sheet pan and CHAR them under a broiler or with a blow torch. Transfer to fridge or freezer and for ten or so minutes to firm up before handling. Divide visually into thirds – leaving the largest third for the top of the cake.

6 Comments leave one →
  1. Pat Winker permalink
    April 13, 2012 10:20 am

    BEAUTIFUL!!!

  2. April 13, 2012 12:31 pm

    That might be the neatest looking cake I’ve ever seen. It looks like it should be a photo on the wall, or in a coffee table book.

  3. April 17, 2012 9:54 am

    I love Cory’s site – he told me you guys were friends in real life and I was jealous! 😀

    Looks wonderful!!

  4. April 22, 2012 5:36 pm

    The cake was awesome! Remember the 32 lbs of chicken wings we tried during a snow storm? Now that was hard core recipe testing. 🙂

    • foododelmundo permalink
      April 24, 2012 4:35 pm

      HAHAHAHAHAHA!
      32 lbs
      Remember you got stuck in the snow storm and it took you over an hour to get here?! AND I wouldn’t let you turn around.
      Good times…………good times!

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