Chocolate-Malt Cake
"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. Take a look at our slideshow to see how the cake comes together...."
INGREDIENTS
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2/3 cup Milk Crumbs (click for recipe)
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6 tablespoons Ovaltine Chocolate Malt Mix
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1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
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1 1/3 cups Ovaltine Chocolate Malt Mix
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4 ounces bittersweet chocolate (70% to 72% cacao), chopped
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1 teaspoon mild-flavored (light) molasses
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Pinch of coarse kosher salt
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1/2 cup heavy whipping cream
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1/2 cup light corn syrup
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1/4 cup sugar
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Nonstick vegetable oil spray
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2 ounces bittersweet chocolate (70% to 72% cacao), chopped
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1 3/4 cups all purpose flour
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3/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 teaspoon coarse kosher salt
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3/4 cup (1 1/2 sticks) unsalted butter, room temperature
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2 1/4 cups sugar
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3 tablespoons light corn syrup
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3 large eggs
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3/4 cup buttermilk
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1/3 cup vegetable oil
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1 teaspoon vanilla extract
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1/2 cup whole milk
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3 tablespoons Ovaltine Classic Malt Mix
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2 cups mini marshmallows
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Stand mixer with paddle attachment
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3 8-inch cake pans with 1 1/2-inch sides
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8-inch springform pan
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Kitchen torch
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