Chocolate Cake With Malted Chocolate Ganache And Toasted Marshmallow Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING



Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
Marshmallow Frosting

Steps:

  • Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
  • In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
  • In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
  • In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
  • Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
  • Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING



Devil's-Food Cake With Toasted-Marshmallow Frosting image

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 16 servings

Number Of Ingredients 16

1 1/2 cups (340 grams/3 sticks) butter
1 1/2 cups (354 milliliters) black coffee
1 cup (85 grams) Dutch-processed cocoa powder
1 1/4 cups (170 grams) finely chopped dark chocolate (about 72 percent)
2 packed cups plus 1 tablespoon (453 grams) light-brown sugar
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal kosher salt
6 large eggs
3 large egg yolks
2 cups (255 grams) all-purpose flour
1 tablespoon baking soda
1 cup (226 grams) egg whites
1 3/4 cups (340 grams) sugar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Steps:

  • Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
  • Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
  • Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
  • Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
  • Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
  • Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
  • Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
  • Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram

SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING



Salted Dark Chocolate Cake With Ganache Frosting image

Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

2 1/2 cups/310 grams self-rising flour, sifted (see note)
1/2 cup/45 grams cocoa powder, sifted
1 1/2 cups/295 grams sugar
4 large eggs, lightly beaten
1 1/2 cups/360 milliliters whole milk
1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled
7 ounces/200 grams dark chocolate, melted and slightly cooled
2 teaspoons vanilla extract
1 teaspoon flaky sea salt, white or black
1 cup/240 milliliters sour cream
14 ounces/400 grams milk chocolate, melted and slightly cooled

Steps:

  • Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
  • Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.

Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams

CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

MALTED CHOCOLATE CAKE



Malted Chocolate Cake image

Provided by Briana Holt

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9x5" loaf

Number Of Ingredients 23

Cake:
Nonstick vegetable oil spray
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 large egg yolk
1 1/2 cups plus 2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup coffee, cooled, divided
2 tablespoons light brown sugar
Glaze:
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/4 cup malted milk powder
1/4 teaspoon kosher salt
Chocolate pearls; coarsely chopped malt balls (for serving; optional)

Steps:

  • Cake:
  • Preheat oven to 350°F. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.
  • Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix).
  • Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60-70 minutes.
  • Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.
  • Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.
  • Glaze:
  • Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.
  • Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.
  • Do ahead:
  • Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
  • Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Provided by Dana

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 16

Number Of Ingredients 5

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

Steps:

  • Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g

CHOCOLATE MARSHMALLOW CAKE



Chocolate Marshmallow Cake image

When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 16

1/2 cup butter
2 ounces unsweetened chocolate
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 package (10 ounces) miniature marshmallows
GLAZE:
1/2 cup sugar
2 tablespoons 2% milk
2 tablespoons butter
1/4 cup semisweet chocolate chips

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MALTED CAKE



Chocolate Malted Cake image

My friend Bob, his cousin Dee Dee, shared this (according to Bob) to-die-for cake on his recent visit to the Palm Coast of Florida.

Provided by Lalaloob

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 ounce) package devil's food cake mix
1 cup chocolate malt powder (Ovaltine)
3 eggs
1/2 cup oil
1 cup mini chocolate chip
1/3 cup milk
1 cup chocolate malt powder
1 cup softened unsalted butter
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Coat 2 cake pans with cooking spray.
  • On low speed mix ingredients except chips.
  • On medium speed beat until fluffy.
  • Add 1/2 cup chips.
  • Divide batter into pans and sprinkle with remaining chips.
  • Bake 40 minutes.
  • Cool 10 minutes and then remove from pans and cool completely.
  • FROSTING:.
  • Heat milk and stir in malt powder. Cool completely.
  • On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
  • Frost cakes.

DECADENT CHOCOLATE CAKE WITH MARSHMALLOW TOPPING



Decadent Chocolate Cake With Marshmallow Topping image

Chocolate cake, marshmallow topping, chocolate marshmallow glaze. This one always gets oohs and aahs.

Provided by MizzNezz

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 (1 ounce) unsweetened chocolate squares
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 (10 ounce) package mini marshmallows, divided
1/2 cup sugar
2 tablespoons milk
2 tablespoons butter
1/4 cup chocolate chips

Steps:

  • Melt butter and chocolate,set aside to cool.
  • Mix flour, baking powder, baking soda, and salt.
  • In lg mixing bowl, beat eggs, sugar, oil, and vanilla.
  • Add the chocolate mix.
  • Add dry ingredients; mix well.
  • Pour in greased 13x9 pan, bake at 350* for 25 minutes.
  • Set aside 1/2 cup marshmallows.
  • Sprinkle the rest on cake.
  • Put back in oven for 2-3 minutes.
  • In saucepan mix sugar, milk, and butter.
  • Bring to a boil; boil for 90 seconds.
  • Stir in chips and reserved marshmallows.
  • Drizzle over cake.

Nutrition Facts : Calories 391.3, Fat 18.7, SaturatedFat 9.2, Cholesterol 61, Sodium 247.7, Carbohydrate 56.2, Fiber 1.3, Sugar 40.8, Protein 3.5

CHOCOLATE GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

MALTED CHOCOLATE GANACHE



Malted Chocolate Ganache image

Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 4

1 cup heavy cream
3/4 cup malted milk powder
1 cup chopped milk chocolate
1 1/2 cups chopped dark chocolate

Steps:

  • In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat.
  • Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

CHOCOLATE MALTED CAKE



Chocolate Malted Cake image

This is a double layer chocolate cake. If you can find malt powder that will give a strong malt flavor, but i don't think they have it anymore. So go ahead and use malted milk powder.

Provided by valgal123

Categories     Dessert

Time 1h25m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 21

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 cup instant malted milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
5 ounces unsweetened chocolate
1 cup butter
1 egg
3 cups confectioners' sugar
2 tablespoons instant malted milk powder
1 teaspoon vanilla
1 1/2 tablespoons milk
1 pinch salt
12 malted milk balls

Steps:

  • CAKE: preheat oven to 350°F.
  • Cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides.
  • Combine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a large bowl.
  • Place the eggs in another large bowl and beat well. Add the milk, oil, and vanilla to the eggs and stir until combined.
  • Slowly add the boiling water and mix well.
  • Add the wet ingredients to the flour mixture and stir until smooth.
  • Pour half of the batter into each of the prepared pans and bake for 40 minutes or until the cake springs back when gently pressed in the center.
  • Remove the cakes from the pans, remove the parchment paper and place on wire reacks to cool.
  • FROSTING:.
  • Place the chocolate in a small microwave safe bowl and microwave on high heat for 1 minute, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is comletely melted. Be careful not to let the chocolate start to bubble or it will burn and get gritty.
  • Place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes or until fluffy. Add the confectioner sugar, malted milk powder and melted chocolate and mix for 1 minute or until even in color. Add the vanilla, milk and salt and mix for 2 minutes or until fluffy.
  • To Assemble Cake:.
  • Place 1 of the cooled cakes upside down on a serving platter and cover the top and sides with half of the frosting. Place the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. Arrange the malted milk balls around the outside edge of the cake.
  • AND YOUR DONE, TIME TO EAT!

More about "chocolate cake with malted chocolate ganache and toasted marshmallow frosting recipes"

SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW …
six-layer-chocolate-cake-with-toasted-marshmallow image
2013-03-25 Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick …
From browneyedbaker.com
4/5 (148)
Total Time 2 hrs 35 mins
Category Dessert
Calories 925 per serving


CHOCOLATE LAYER CAKE WITH MALTED GANACHE FILLING AND …
chocolate-layer-cake-with-malted-ganache-filling-and image
With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary. In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to …
From theheritagecook.com


CHOCOLATE MALTESER CAKE WITH MALTED CHOCOLATE FROSTING
chocolate-malteser-cake-with-malted-chocolate-frosting image
2017-01-01 Method. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs one by one, followed by the flour, cocoa, Horlicks and finally the milk. Divide …
From womanandhome.com


MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING
2019-02-21 Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute. Make the Chocolate Frosting. …
From tidymom.net
Reviews 27
Calories 605 per serving
Category Cakes
  • Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.


CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED …
2019-12-11 1/2 teaspoon vanilla extract. 1 7½-ounce jar Marshmallow Fluff. For the Malted Chocolate Frosting: 2 cups unsalted butter at room temperature. 4 cups powdered sugar. 3/4 …
From sherrybabyrecipes.com
  • Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
  • In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  • Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
  • Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.


RECIPE: CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE …
2021-12-14 Evenly spread 1/3 of the malted ganache on top. Repeat the process twice with top halves of each cake and then top with the remaining bottom half of the cake, bottom – side up. You should have three layers of ganache and four layers of cake. Transfer the Marshmallow frosting to a pastry bag fitted with a round 5/8 inch tip (Ateco #808).
From guide.michelin.com
Author Sophie Friedman


DARK CHOCOLATE CAKE WITH MALTED CHOCOLATE FROSTING AND TOASTED ...
2013-07-08 Dark Chocolate Cake with Malted Chocolate Frosting and Toasted Marshmallow Filling. Recipe from Sweetapolita (best blog for cakes! She is writing a cookbook that we will be buying!) Serves 14-16. Ingredients. For the cake: 2 1/2 cups + 1 tablespoon (330 g) all-purpose flour. 3 cups (600 g) granulated sugar
From weliketwocook.com


CHOCOLATE CAKE WITH MALT TOPPING | BETTER HOMES & GARDENS
Step 2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition. Beat in chocolate and vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed until thoroughly combined.
From bhg.com


SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED …
2014-03-10 Lindsay’s one request for her birthday cake this year was that it couldn’t be plain chocolate (plain chocolate is boring, she says, although I disagree). The pressure was on. She put out the call on twitter to send a bit of inspiration my way, and Melissa from Treats With a Twist suggested this six layer cake from Brown Eyed Baker. Six ...
From loveandoliveoil.com


10 BEST CHOCOLATE MARSHMALLOW GANACHE RECIPES - YUMMLY
2022-06-28 heavy cream, cake, chocolate chips, chocolate chip, whipped cream and 4 more Caramel Ganache On dine chez Nanou salt, granulated sugar, white chocolate, corn syrup, butter, heavy cream
From yummly.com


CHOCOLATE CAKE WITH MARSHMALLOW FROSTING - COOKING …
How to Make Chocolate Mayonnaise Cake. Preheat oven and spray baking dish. Whisk dry ingredients. In a separate bowl beat eggs sugar and vanilla 3 minutes, then blend in mayonnaise. Mix in flour alternating with water. Pour into prepared pan and bake until set. Let cool, then frost.
From cookingclassy.com


SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED …
May 11, 2014 - A fabulously rich chocolate cake with a toasted marshmallow filling and a malted chocolate frosting. ... May 11, 2014 - A fabulously rich chocolate cake with a toasted marshmallow filling and a malted chocolate frosting. Pinterest. Today. ... Cover the whole cake with semi-sweet chocolate ganache for an indulgent chocolate ...
From pinterest.com


CHOCOLATE MALT CAKE WITH CHOCOLATE MALT ICING - FAVORITE FAMILY RECIPES
2017-07-27 Instructions. Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. In a small bowl, combine milk and malted milk powder, stirring to dissolve.
From favfamilyrecipes.com


CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED …
Jun 7, 2017 - Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman. Jun 7, 2017 - Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman. ...
From pinterest.com


CHOCOLATE CAKE RECIPES | ALLRECIPES
German Chocolate Cake III. 909. Flourless Chocolate Cakes for Your Gluten-Free Indulgence. Texas Sheet Cake Recipes. Texas Sheet Cake Cookies. 8. Wacky Cake IV. 32. A chocolate cake made by putting dry ingredients into pan first, then placing various ingredients into three scooped out hollows, and pouring cold water over all.
From allrecipes.com


CHOCOLATE CAKE WITH CHOCOLATE MARSHMALLOW FROSTING - RECIPEBOY
2020-05-27 CAKE: 1¾ cups all purpose flour. 1½ cups granulated white sugar. 2/3 cup unsweetened cocoa powder. 1½ teaspoons baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon instant espresso powder. 3 large eggs, at room temperature.
From recipeboy.com


CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED …
Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting Martha Stewart. 0 minutes ... Cake flour. 1 1/4 cups. Cocoa powder, dark. 1. Malted chocolate ganache. 1. Marshmallow frosting. 1 1/8 tbsp. Salt, coarse. 2 1/2 cups. Superfine sugar. 1/2 cup. Canola or sunflower oil. 1. Cooking spray, Nonstick.
From favoreatsapp.com


10 BEST CHOCOLATE MARSHMALLOW CAKE RECIPES - YUMMLY
2022-07-11 cocoa powder, baking soda, milk, salt, light corn syrup, vanilla and 13 more
From yummly.com


CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED …
Apr 2, 2015 - This chocolate cake recipe will remind you of a campfire classic despite no inclusion of graham crackers. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


MARSHMALLOW CHOCOLATE CAKE - THE KITCHEN IS MY PLAYGROUND
2016-01-29 Prepare the cake: In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick. Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
From thekitchenismyplayground.com


SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING
Preheat oven to 350 degrees F. Grease and line three 8-inch round cake pans with parchment paper. Grease parchment and set aside. Sift together all the dry ingredients in the bowl of an electric mixer. In a medium bowl, combine all the wet ingredients using a whisk. Mix the dry ingredients on low speed for 1 minute.
From aclassictwist.com


MALTED CHOCOLATE CAKE - VIKALINKA
2016-04-16 Preheat your oven to 350 F/180 C, butter and line 3 8"/20cm cake pans with parchment paper. Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence.
From vikalinka.com


SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW …
In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. 3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional …
From myhoustonmajic.com


CHOCOLATE CUPCAKES WITH MALTED FROSTING AND TOASTED …
2012-04-19 In your stand mixer use your paddle attachment to combine the powered sugar and butter and beat on low speed for about 1 minute. Add the vanilla and malt powder and beat on low until combined. Add the melted chocolate and beat on medium speed until smooth- about 2 minutes. Add whipping cream and beat on medium high speed for another minute.
From theregoesthecupcake.com


SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED ...
In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Step 3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin). Step 4.
From getrecipecart.com


CHOCOLATE CAKE WITH MARSHMALLOW FROSTING RECIPE | MYRECIPES
Step 1. Make cake: Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans that are at least 2 inches deep. Advertisement. Step 2. In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt until well combined.
From myrecipes.com


CHOCOLATE CAKE WITH MARSHMALLOW + MALT FILLING - STYLE ME PRETTY
2012-10-28 Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. For the belgian chocolate frosting: In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined.
From stylemepretty.com


MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING
The most delicious fruit cake made with sangria soaked sponge cake, loads of fruit and a fruity whipped cream frosting! #sangria #summer #fruit #cake #recipe #dessert #whippedcream #berries #spongecake #cakedecorating #videorecipe #food
From pinterest.com


MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING
Malted Chocolate Cake With Toasted Marshmallow Filling that very delicious. Malted Chocolate Cake With Toasted Marshmallow Filling that very delicious. ... Màlted Chocolàte Frosting. 1 cup unsàlted butter, softened; 2 cups powdered sugàr; 1/3 cup Ovàltine Clàssic;
From cookingcrest.com


MOIST CHOCOLATE CAKE WITH GANACHE FROSTING
2021-01-30 Ganache Frosting. Combine granulated sugar, heavy cream, and butter in a small saucepan over low heat, until butter is melted and mixture is hot. Remove from heat, and add vanilla. Place chocolate in a medium sized bowl, and pour cream mixture over the top. Allow mixture to sit for 5 minutes, and then stir until smooth.
From serenabakessimplyfromscratch.com


CHOCOLATE GANACHE CAKE - MOIST, SIMPLE, AND EASY - VEENA …
2012-11-30 Prep pan - Grease and dust 2×7-inch or 2 x 8-inch round cake pans with softened butter or cooking spray and cocoa powder. Coffee - In a large mixing bowl, combine boiling water and coffee. And set aside. Dry ingredients - Combine white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt.
From veenaazmanov.com


BEST EVER CHOCOLATE GANACHE CAKE RECIPE - AVERIE COOKS B
2022-04-14 Cake. Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
From averiecooks.com


CHOCOLATE MALTED CAKE | COOK'S COUNTRY RECIPE
Blooming the cocoa powder in boiling water and adding instant espresso powder to the batter produces deep chocolate flavor. Sour cream adds moisture and tang. Malted milk powder mixed into chocolate frosting gives this three-layer cake the ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping.
From cookscountry.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make malted chocolate frosting?
Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes.
How do you make marshmallow frosting?
The marshmallows are toasted in the oven and added to the frosting. They add some authentic toasted marshmallow flavor and a little bit of chewiness to the frosting. The chocolate ganache is next. Heat the cream and pour it over the chocolate chips and allow the heat from the cream to melt the chocolate.
How to make chocolate ganache frosting?
And for the chocolate ganache frosting, you’ll need: To make the moist chocolate cake, you’ll need to whisk together the egg, sugar, yogurt, oil, and vanilla. Add in the cocoa powder and coffee and stir to combine. Then add in the rest of the ingredients and whisk until just combined.
How do you make a toasted marshmallow cake?
Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down.

Related Search