Malted Chocolate Ganache Cake
This chocolate ganache cake is the best! Moist chocolate cake packed with malted milk flavor and covered in the dreamiest chocolate ganache frosting. It's the perfect layer cake for chocolate lovers!
Equipment
- three 8 inch cake pans
Ingredients
Chocolate Ganache Frosting
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cup granulated sugar
- 2/3 cup Malted milk powder sifter
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 3/4 cup Unsweetened dutch cocoa powder sifted
- 1 teaspoon vanilla extract
- malted milk balls for decorating
Chocolate Cake Batter
- 2 cups cake flour *see notes below for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar packed
- 1/2 cup malted milk powder sifted
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons cubed unsalted butter room temperature
- 1 cup sour cream room temperature
- 1/4 cup vegetable or canola oil
- 1/2 cup whole milk room temperature
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1 cup hot coffee or hot water
- 3/4 cup unsweetened dark cocoa powder
Instructions
- In a pot, melt the butter and salt together. When melted, add in the heavy cream, malted milk powder, and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.
- Add the sifted cocoa to a stand mixing bowl. Stream the hot chocolate mixture into the bowl. Mix until combined, then scrape down the bowl. Switch to the paddle and mix for 2-3 minutes on medium-low, until lump free. Add the vanilla. Then pour into a container and refrigerate for a minimum of 4-6 hours, or overnight before using.
- Preheat the oven to 350 F/180 C. Line three 8-inch round cake pans with parchment paper on the bottoms and set them aside.
- In a stand mixing bowl, combine the flour, sugar, brown sugar, malted milk powder, baking soda, baking powder, and salt. Add in the butter and mix for 3 minutes on low until it resembles coarse sand.
- Mix in the sour cream and oil until just combined. It will look like a very thick paste.
- In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.
- Stream the egg mixture into the batter on low speed, then pour in the coffee/cocoa mix. Mix until just combined. Scrape down the bowl to make sure there are no pale batter streaks. Divide the batter into the prepared pans, around 520g each.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it. Let the pans cool on a wire rack for 20 minutes, then flip each layer out of the pan onto the rack to continue cooling completely.
Assembly
- To assemble, remove the ganache from the fridge. If using the next day, let it sit at room temperature for an hour. In a mixing bowl, paddle-mix the ganache on medium speed for 30-60 seconds to loosen it. Avoid overmixing or it will be messier to work with.
- Trim cake domes if necessary. Put the first cake layer on the board or plate. Pipe the ganache frosting then add the next layer, alternating cake and frosting layers. Refrigerate the cake for 15-20 mins to firm. Then frost the sides and top with the remaining frosting. Swirl the frosting with a spatula, and top it with malted milk balls. Enjoy!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Store the cake whole or in slices wrapped in plastic wrap in an airtight container for up to 5 days. You can also freeze it whole or in slices for up to 1 month! The ganache can also be made ahead of time and kept in the fridge for up to 1 month.
