Malt Ball Layer Cake

By brownbox

Ingredients

• Cake:
• 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

Details

Servings 15
Preparation time 45mins
Cooking time 75mins
Adapted from confessionsofacookbookqueen.com

Preparation

Step 1

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.

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.

I’m a proud housewife with a son in the second grade and a sweet baby girl. Like most little boys, my son funny and cute but a little weird. Which only makes me love him more. And the baby? Well...I know she'll sleep eventually.
If I could, I would paint my life pink, sprinkle it with glitter, and give everyone a cupcake.

Yes!! Wish I was there to make it for you :)