Triple Chocolate Cake with Malted Crunch

Photo by Shelly H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 2

    cups all-purpose flour

  • 1/2

    cup unsweetened cocoa powder

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 2/3

    cup butter, softened

  • 1 3/4

    cups granulated sugar

  • 3

    eggs

  • 4

    ounces unsweetened chocolate, melted and cooled

  • 2

    teaspoons vanilla

  • 1 1/2

    cups milk

  • 1/3

    cup malted milk balls, coarsely chopped

  • 6

    tablespoons butter, softened

  • 4 1/2

    cups powdered sugar

  • 6

    tablespoons unsweetened cocoa powder

  • 5

    tablespoons milk

  • 1 1/2

    teaspoons vanilla

  • 1/2

    cup whipping cream

  • 6

    ounces semisweet chocolate, chopped

  • 1/2

    cup malted milk balls, coarsely chopped

Directions

1.Line two 9x 1 1/2 inch round cake pans with parchment paper. Grease pans; set aside. 2.In a medium mixing bowl stir together the flour, 1/2 cup cocoa powder, baking powder, baking soda, and salt. Set aside. 3.Preheat oven to 350 degrees F. In a large mixing bowl beat the butter with electric mixer on medium-high for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in melted unsweetened chocolate and vanilla. Alternately add flour mixture and 1 1/2 cups milk, beating on low after each addition until thoroughly combined. 4.Divide batter between prepared pans; spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack 10 minutes. Remove layers from pans. Cool completely on wire rack. 5.Place one layer on serving plate. Add a layer of buttercream. Add cake layer, press 1/3 cup coarsely chopped malted milk balls into sides of buttercream. Pour warm Ganache over top. Then sprinkle with 1/2 cup coarsely chopped malted milk balls. 6.In a medium mixing bowl beat 6 tablespoons butter with an electric mixer on medium speed until fluffy. Gradually add 1 1/2 cups powdered sugar and 6 tablespoons unsweetened cocoa powder, beating well. Slowly beat in 5 tablespoons milk and vanilla. Gradually beat in enough of the remaining powdered sugar to desired consistency. 7.In a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes.

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