Triple Malt Chocolate Cake

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Make chocolate ganache: In a small saucepan, bring the heavy cream to a boil, stirring constantly.

Step 7

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.