This chocolatey Malt Ball Layer Cake is filled with malted whipped cream and covered in silky chocolate malt buttercream.
And the weird thing about being at home alone with a toddler for a whole week is that you lose all sense of time and structure. Toddlers literally have no idea if it’s weird that you’re still wearing pajamas at 4pm or you’re having pinto beans, cheese cubes, and sliced strawberries for dinner. They ask no questions.
It’s quite refreshing, if you really want to know. For an entire week, I was the boss of my very own life. There were no fussy questions like, “Have you seen any of my clean socks lately?” or “What are we having for dinner?” or “You DO realize that a reality show isn’t a healthy way to find true love, don’t you?”
And for the record, NO. No I don’t know that.
Also? I only had to make half of the bed every day. My husband’s half sat there nice and made because UNLIKE SOME PEOPLE, women don’t need to flop around the entire bed to get to sleep. We just stay on our side of the bed, all nice and tidy with our Kindle and glass of ice water. Gosh, it’s like we have to teach everyone how to live or something.
The other thing I did while the boys were gone, besides eat pinto beans and make half the bed, was bake a massive Chocolate Malt Ball Cake. It just seemed like the thing to do. No knife, no little serving plates, just me, Lucy and a fork. She’ll never remember it. That’s why toddlers are the very best partners in crime.
This cake is basically the most marvelous thing that ever happened. Layers of very NOT dry (PLEASE DON’T MAKE ME SAY THE M WORD) chocolate malt cake, tons of light, cool, creamy malt whipped cream, and a layer of silky smooth chocolate malt buttercream. Pour some ganache over that and BAM. Heaven on a plate.
If you’re ever going to be happy in life, you really must make this.
- 2 cups granulated sugar
- 1 2/3 cups all purpose flour
- 2/3 cup Hershey's Unsweetened Cocoa Powder
- 2/3 cup chocolate malt powder (like Ovaltine)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Malted Whipped Cream:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 cups malt balls, crushed
- Chocolate Malt Buttercream:
- 2 sticks salted butter
- 1/3 cup heavy cream
- 3 cups powdered sugar
- 2/3 cup chocolate malt powder
- 1/4 cup cocoa powder
- Chocolate Ganache:
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- 2 Tablespoons light corn syrup or honey
- Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside.
- In a large bowl, stir together sugar, flour, cocoa, malt powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
- Bake for 30-35 minutes or until tops spring back when lightly touched in the center. Let cool in pans for 10 minutes before moving to a rack to cool completely.
- Prepare malted whipped cream: Place a metal mixing bowl, along with your mixer's whisk attachment in the freezer for 10 minutes. Remove from freezer and add heavy cream and powdered sugar. Beat on high until a stiff whipped cream forms. Fold in crushed malt balls. Transfer to a bowl and cover; place in refrigerator.
- Prepare frosting: In the bowl of your mixer, beat butter and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar, malt powder, and cocoa powder until just barely combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.
- Level cake layers with a serrated knife. Place first layer on cake plate, bottom side facing up. Spread generously with malted whipped cream. Repeat with another layer, finishing with the last cake layer, bottom side facing up. Frost cake with prepared chocolate malt buttercream, then top with a final layer of malted whipped cream. Place in the refrigerator for several hours to chill.
- Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Remove cake from refrigerator and spoon ganache over the top of the cake, spreading to the edges and letting it drip down the sides.
Cake batter portion adapted from Hershey
Enjoy and have a great day!