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Active Time
1 1/2 hours
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Total Time
20 hours (includes baking, cooling, and chilling time)
Brownie-like cakes are layered with malt-fudge sauce, chocolate-malt crumbs, and charred marshmallows in this Dr. Seuss-like dessert. To help support the sweet structure, the dessert is assembled in a springform pan. Timing note: The assembled cake needs to chill overnight and has to stand at room temperature for a few hours before serving.
Ingredients
Makes 10 servings
Chocolate-malt crumbs:
Malt-fudge sauce:
Cake:
Special equipment:
For chocolate-malt crumbs:
Step 1
Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
For malt-fudge sauce:
Step 2
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. DO AHEAD:Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
For cake:
Step 3
预热烤箱至350°F。外套三8英寸蛋糕平底锅with nonstick 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 large bowl of stand mixer fitted with paddle attachment; 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; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
Step 4
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
Step 5
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.
Step 6
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.
Step 7
Cut cake into wedges and serve.
Leave a Review
Reviews (23)
Back to TopI made just the Malt Fudge Sauce portion of this recipe and it was phenomenal! Definitely a keeper! I used it as a drizzle on a different layered cake I made + the leftovers on top of Ice Cream. It has a great, rich (but not overly sweet) flavor. The Malt taste (from the Ovaltine and Molasses) was definitely present but not overwhelming by any means - more so perfectly complementary to the Chocolate! My notes: - SINGLE recipe = 1.5 cups. - Used Light Corn Syrup instead of Glucose. - Used: Guittard Extra Dark Chocolate Baking Chips (63% Cacao), Ovaltine Classic Malt, and Wholesome Organic Blackstrap Molasses.
JKokesh
5/19/2019
Probably the most amazing chocolate cake we have ever had. Wow!
jnfailey
7/25/2016
I'm surprised some thought this a difficult cake to make. That being said, if you are familiar with the recipes in Momofuku Milk Bar's cookbook, you know that the recipes have various "steps". I like to start prep work a couple of days beforehand. The first time I made this cake, I almost set my home on fire by setting the marshmallows under the broiler because the "juice" in my torch ran out. This time around, I'm just making a marshmallow fluff frosting. Also, underbake the cake about one or two minutes--the cake will be moist. I also bake the cake a day or two in advance and cover it with plenty of plastic wrap until assembly day. The crumb is to-die-for. I always make a double batch of crumb so I can snack on it! Great cake--just takes a bit of patience!
Wynstep
2/20/2015
Had to make this, I love malt and chocolate. But, there is nothing I will bake with a stick and a half of butter, OR over two cups of sugar. Put a stick in but still cut off about 2 tbs. As far as the sugar went, 1/2 cup Splenda, 1/2 cup sugar - and just barely. The recipe calls for the marshmallows - it would be ridiculous! I left the marshmallow off - just unnecessary. Also, I did not use Ovaltine (main ingredient - sugar) possibly that's why some people who made this said they couldn't taste the malt. I used Carnation's plain malt - main ingredient - malt. And, used what the recipe called for. Also made one big cake and cut it in half. don't know how you'd get 3 layers unless they were 6" in diameter. Maybe that's why some people's cake was dry. The end result - wow. like a gooey malted milk ball. The crumbs, to my surprise, (oh, and there I added 1 tbs of cocoa to make them chocolate since I wasn't using the Ovaltine) stayed just crunchy enough that it seemed you were eating a giant malted ball. Yes, a lot of work, prep and careful assembly, but worth it. for some reason, this won't let me give it 4 forks - but I would.
glovefl
fort pierce FL
11/29/2013
This was not a simple cake to make, but it is definitely worth the time and effort. It was deliciously malty an amazing!!! Would make again in a heartbeat!!!
microbecky
12/13/2012
有趣的尝试不寻常的治疗成分!增加ed sugar in milk crumbs and in cake batter, and used "European formula" of classic Ovaltine throughout - cake still rich, but not cloyingly sweet. Well received by dinner party guests - will make it again, making sure to pour/brush all the milk+Ovaltine on the cake layers, holding back some made the cake a bit dry.
Anonymous
DC
5/6/2012
Way too sweet. Looks and sounds amazing but the cake was not "brownie like" at all and was just way too sweet and unbalanced. So many better chocolate cake recipes out there.
dik
Santa Barbara
1/14/2012
I made this cake last Thanksgiving and have requests to make again this year, and will. If you have the time, start prepping a couple of days ahead of time and assembly is a breeze!
dth2smchy
Atlanta, GA
11/6/2011
NOT worth the time or ingredients. Was really a pain to make - I only did so as my son requested I make it for his birthday. Don't bother.
loreleitk
Stillwater, MN
6/11/2011
This cake was good, but not as good as It looked. Think it was a lot more work than it was worth.
hireland
1/17/2011
It was ok. Not great, just ok. Alot of prep for a just "ok" cake. Texture was a bit dry, not a moist cake and didn't pick up the malt flavor, overall. Much better recipes out there.
manewnew
11/1/2010
This cake was delicious and moist. Everyone at the dinner party raved about it and my husband keeps asking when I'm making it again.
Anonymous
San Juan Capistrano, CA
10/28/2010
I have to upgrade my review. The cake was quickly eaten in this household. So will do it again, it was much appreciated.
BethAlane
Carson City, NV
10/11/2010
It is a lot of work but it is part of the challenge in my opinion. I think the Marshmallows really made it amazing.
epapera
10/2/2010
my son wanted this as a 15th birthday cake. it took a bit of planning, a bit time consuming, but a very good cake. don't know why the others thought it was too dry, especially after soaking the layers with the ovaltine & milk! it also gave me a reason to finally use my torch to toast the marshmallows! very rich, a little goes a long way.
cocojoh
norwalk, ct
9/25/2010
