Best 5 Chocolate Cake With Malted Chocolate Ganache And Toasted Marshmallow Frosting Recipes

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED 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.

MALTED CHOCOLATE CAKE &TOASTED MARSHMALLOW FILLING

Steps:

• Making the Cake: Preheat oven to 350°F. Grease two 8-inch round cake pans. Line with parchment paper and lightly grease/flour parchment paper.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a mixing bowl and set aside.
• In a separate bowl, combine the buttermilk, oil, eggs and vanilla. On low speed, slowly add the wet ingredients to the dry ingredients. Add Ovaltine to hot coffee and stir to dissolve, then add coffee mixture to the mixing bowl and stir just until combined, scraping occasionally with a spatula.
• Pour batter evenly into the 2 cake rounds and bake 35-40 minutes or until cake tester comes out clean. Cool in the pans for 30 minutes, then turn onto cooling rack and cool completely.
• Make the Marshmallow Filling: Set oven to broil and place a rack on the lowest slot. Place the marshmallows on a baking sheet sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, watching them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over with tongs; broil again until the top is golden brown.
• Beat the butter and powdered sugar in a large bowl on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
• Make the Malted Chocolate Frosting: Melt the chocolate in the microwave for about 30 seconds, then stirring until smooth; set aside (if not melted, microwave another 10 seconds and stir). Beat the butter and powdered sugar on low speed until blended, about 1 minute. Add the Ovaltine, vanilla and salt, and continue beating on low until well combined, about 1- 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Gradually add the heavy cream and beat on medium-high speed for another minute.
• Assemble the Cake (2-layer): Place your first layer face-up on a cake plate and cover with the Toasted Marshmallow Frosting. Place the other cake layer face-up and cover with about 3/4 to 1 cup of Malted Chocolate Frosting. Carefully place this layer face down over the other cake layer. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
• Chill cake about 2 hours before serving to allow buttercream to set slightly, or serve immediately if you can't wait!

SPECIAL-OCCASION CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.

MALTED CHOCOLATE GANACHE

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 CAKE WITH CHOCOLATE FROSTING

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.