For Marisa’s birthday dinner, I decided to go above and beyond with the cake. I threw out a few flavor ideas for her to select from, and she chose chocolate malt cake. I was up to the challenge.
Malted marshmallow cream is sandwiched between two layers of chocolate malt cake. The whole thing is topped off with a whipped chocolate malt buttercream for a chocolatey, malted milk dessert. Just think of this cake as a very tender, moist and rich malted milk ball.
Assembling the cake was difficult. I just wanted to bathe in the marshmallow cream. And then I wanted to keep eating the crumbs of the cake, allowing each piece to melt in my mouth when it crumbled off the cake.
And the frosting? Creamy, buttery, chock-full-of-chocolate. Enough said.
Fair warning: You will have lots of leftover marshmallow cream. Making this amount makes sense though, since the cake calls for 3 egg yolks and the cream calls for 3 egg whites. Use the extra marshmallow cream for another cake. Or as an ice cream topping. Or on top of brownies. Or just eat it with a spoon.
Marshmallow Cream adapated from Food.com
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup canola oil
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup unsweetened cocoa powder
- 2 ounces unsweetened chocolate
- 3 egg yolks
- 1/2 cup low-fat milk
- 1 teaspoon vanilla extract
- 1/2 cup malted milk powder
- 3 egg whites
- 3/4 c light corn syrup
- 3/4 c maple syrup
- 1/2 teaspoon salt
- 2 c powdered sugar
- 1 teaspoon vanilla
- 1/4 c malted milk powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/3 cups powdered sugar
- 1/3 cup malted milk powder
- 1/4 cup unsweetened cocoa powder
- Preheat the oven to 325F and grease and flour a 9x13" baking pan or two 9" round cake pans.
- In a large mixing bowl, mix together the sugar, flour, baking soda and salt.
- In a small saucepan over medium heat, mix the water, oil, butter, cocoa powder and chocolate. Cook, stirring often, until the butter and chocolate are completely melted and everything is well-mixed.
- Pour the chocolate over the flour and stir.
- In a stand mixer fitted with the beater attachment or a hand mixer, beat the egg yolks, milk and vanilla. While the mixer is running on low, slowly pour in the chocolate. Add the malted milk powder and beat until everything is well-incorporated.
- Pour the batter into the prepared pan(s) and bake for 20-25 minutes at 325F, or until a knife inserted into the center comes out clean. Allow to cool for 20-30 minutes, then turn the cake out onto a wire rack and refrigerate overnight.
- While the cake bakes, make the marshmallow cream. In a stand mixer, whip together the egg whites, corn syrup, maple syrup and salt until thick, about 10 minutes.
- Beat in the sugar one-quarter cup at a time.
- Savvy Tip: If you try to add all the sugar at once, it will puff up into a cloud of sugar rather than mixing into the egg whites.
- Beat in the vanilla and malted milk powder. Cover and refrigerate until needed.
- Beat the butter until smooth and creamy. Add the powdered sugar, one-third cup at a time, beating after each addition. Beat in the malted milk powder and cocoa powder. Cover and refrigerate until needed.
- If you used a 9x13" pan, cut the cake evenly in half. Each half will be one layer of the assembled cake.
- Center one half of the cake (or one of the 9" round cakes) on a serving platter or cake plate. Beat the marshmallow cream to thicken it back up, then drop it by the spoonful on top of the cake and use a knife to create a smooth, relatively thick layer. Top with the other half of the cake and drop a thin layer of marshmallow cream on top. Refrigerate for at least two hours.
- Beat the frosting with a wire whisk a few times to loosen and heat it up. Spread the frosting over the top of the cake, then frost the sides. Add some sprinkles (optional) and serve.