Creamy Chocolate-Malt Cake by domesticdiva

By DOMESTICDIVA

Malt flavor infuses the crust, filling and topping of this luscious cake.
Use chocolate stout in the mousse, if possible. It's a natural partner with semisweet chocolate.

Ingredients

• Crust:
• 1-1/4 cups chocolate cookie crumbs*
• 1 cup crushed malted milk balls
• 1/4 cup unsalted butter, melted.
• Mousse:
• 12 oz. semisweet chocolate, chopped
• 2/3 cup chocolate stout or porter beer, or cold coffee
• 1-1/2 tsp. vanilla extract
• 1-1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• Garnish:
• 1/2 cup heavy whipping cream
• 1 tbsp. powdered sugar
• 16 malted milk balls, coarsely crushed

Details

Servings 12

Preparation

Step 1

In medium bowl, stir together cookie crumbs and 1 cup crushed malted milk balls. Stir in the butter until well blended. Press into bottom and 1-1/2 inches up the side of 9 inch springform pan. refrigerate.

Place semisweet chocolate and stout in medium microwave safe bowl. microwave on medium 1-1/2 to 2 minutes; stir until chocolate is melted and smooth.(if necessary, continue microwaving at 15 second increments, stirring after each interval until chocolate is melted anad smooth.) Stir in vanilla.
Cool 5 to 10 minutes or until chocolate is no longer warm, stirring occasionally.

In large bowl, beat 1-1/2 cups cream and 1/4 cup powdered sugar at medium high speed until soft peaks form. Stir 1/2 cup of the whipped cream into chocolate mixture; pour chocolate mixture into bowl with remaining whipped cream. Fold into whipped cream until well blended; pour into crust. Cover and refrigerate several hours until set.

Just before serving, in medium bowl, beat 1/2 cup of cream at medium high speed until firm but not stiff peaks form. Stir in 1 tbsp. powdered sugar. Pipe or spoon into 12 mounds around top edge of cake; sprinkle with 16 crushed malted milk balls. Store in refrigerator.

* use chocolate wafer cookies for best results.