A Whopper of a Cake!

For a long time now, I've had a bit of a love affair with malt.  No, not of the alcoholic variety, though that can be good too.  It all started at a young age with a visit to Jackson Hole, WY and Grand Teton National Park.  Ahhh, the fond memories I have of that trip of that trip... Feeding the pet calf, Emily, from a baby bottle, going on a trail ride and staring at the majestic mountain scenery and looking for moose and elk off in the distance, and sitting around the campfire roasting marshmallows and listening to stories.  But one of the things that really sticks out in my memory is the dessert my brother and I had at the restaurant in the park.  The Dusty Glacier.  Looking back now, it was really just a simple hot fudge sundae, but it was sprinkled with magic.  Better known as malt powder.  This was my first encounter with this flavor, and I savored every minute of it!  Ever since then, it's held quite a special place in my heart.  So, when I saw a Whopper Cake recipe, I just knew I had to make it!  Thankfully, a coworker's birthday was rapidly approaching, and I managed to convince him to let me make this cake for him. 

Now, yes, it is quite a long and involved recipe, but let me tell you, it's sooo worth it!  None of it is actually complicated.  It just takes some prior planning, as it's kind of a multi-day affair.  But, when a cake receives exclamations of "This is the BEST chocolate cake I have had in my life!" coupled with that look of pure pleasure, you know it's worth it!  Find an excuse to make this cake soon!  You will be soooo glad you did!  As you can see, I decorated mine with chocolate malt balls, but feel free to do as you wish.

Chocolate Malt Cake

Adapted from the following:

http://confessionsofacookbookqueen.com/2011/04/hot-fudge-whopper-cake/

http://bellalately.blogspot.com/2007/12/chocolate-malt-cake.html

http://www.bonappetit.com/recipes/2010/09/chocolate_malt_cake

 

Cake:

2 1/4 c. all purpose flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
1 c. milk
1 c. malted milk powder
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tspn vanilla extract

Preheat oven to 350.  Butter & flour two 9-inch cake pans.

1. In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
2. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
3. Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.

Chocolate-Malt Crumbs

3/4 cup nonfat dry milk powder

1/2 cup all purpose flour

3 tablespoons sugar

2 tablespoons cornstarch

3/4 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) unsalted butter, melted

6 tablespoons Ovaltine Chocolate Malt Mix

2 oz white chocolate, chopped

1. Preheat oven to 275°F.
2. Line large rimmed baking sheet with parchment.
3. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly.
4. Add butter; stir with fork until clusters form.
5. Spread mixture evenly on prepared sheet and bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD Can be made 1 week ahead. Store in airtight container at room temperature.
6. Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.

Malt Fudge Sauce

1 1/3 cups Ovaltine Chocolate Malt Mix

4 ounces bittersweet chocolate (70% to 72% cacao), chopped

1 teaspoon mild-flavored (light) molasses

Pinch of coarse kosher salt

1/2 cup heavy whipping cream

1/2 cup light corn syrup

1/4 cup sugar

1. Place first 4 ingredients in medium bowl; set aside.
2. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves.
3. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth.
4. Whisk until sauce is glossy, about 1 minute. DO AHEAD Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.

Cake Assembly

1. Slice cake layers in half for a total of four layers.
2. Pour 1/3 of the fudge sauce over the first layer and sprinkle with 1/3 of the Chocolate Malt crumbs.
3. Top with next layer and repeat two more times.
4. Cover cake with saran wrap and refrigerate overnight, or until fudge sauce is set.

Chocolate Malt Frosting

1 c. butter, softened

1/2 c. unsweetened cocoa powder

3/4 c. heavy whipping cream

1/2 c. malted milk powder

5 c. powdered sugar

1. In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
2. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.
3. Frost cake.
4. Chill cake until frosting is set.

Chocolate Ganache

4 oz semi sweet chocolate, chopped into small pieces

1/2 cup heavy whipping cream

1/4 cup light corn syrup

2 teaspoons vanilla

1.    Heat cream in a saucepan over medium low heat until simmering. Pour hot cream over chopped chocolate and stir until chocolate is melted. Stir in the corn syrup and allow to cool and thicken.

2.    Before pouring a ganache on your cake, make sure your frosting is chilled and set. This will keep it from making a big melty mess of your cake. Spoon or pour ganache on the center of the cake and spread right to the edges. It will drip down by itself.