Triple Malt Chocolate Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Pasta & Grains

  • 4 cups Malt balls

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tbsp Baking soda
  • 1 1/2 cups Cocoa powder, unsweetened
  • 3 cups Granulated sugar
  • 6 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 4 oz Semi-sweet chocolate chips
  • 5 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 2 1/2 cup Malted milk, powder

• Dairy

  • 1 cup Butter
  • 1 1/2 cups Buttermilk
  • 8 oz Cream cheese
  • 1/2 cup Heavy cream

• Liquids

  • 1 1/2 cups Water

Found on thestayathomechef.com

Description

Ingredients

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 cup malted milk powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup butter, softened
• 8 oz cream cheese, softened
• 1½ cups malted milk powder
• 1 tablespoon vanilla
• 6 cups powdered sugar (approximate)
• 4 cups malt balls, crushed
• ½ cup heavy cream
• 4 oz semi-sweet chocolate chips

Directions

• To make the cake, preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour (or cocoa powder) and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, malt powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
• Divide batter among the three pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
• While the cakes are cooling, make your frosting. In a medium-sized mixing bowl, cream together the butter and cream cheese with a hand mixer (or you can use a stand mixer). Add in the malted milk powder and vanilla and mix until combined. Add in the powdered sugar 1 cup at a time until desired consistency achieved. It should take approximately 6 cups. It should be spreadable, but not runny. It needs to be able to hold to the cake.
• Assemble the cake by frosting in between the 3 layers and the sides of the cake. Place 1 cup crushed malt balls on the outside edges of the cake. Just take a handful and gently smoosh it into the frosting.
• Make chocolate ganache: In a small saucepan, bring the heavy cream to a boil, stirring constantly.
• Once it boils, remove from heat and add in the chocolate chips, stirring until smooth. Pour over the cake, letting it drip down the sides. Cool to harden.