Chocolate Malt Cake

FOR THE CAKE:

Preheat the oven to 325F and grease and flour a 9×13″ baking pan or two 9″ round cake pans.

In a large mixing bowl, mix together 1 1/2 cups granulated sugar, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.

In a small saucepan over medium heat, mix 1 cup water, 1/2 cup canola oil, 1/2 cup butter, 1/3 cocoa powder and 2 ounces chocolate. Cook, stirring often, until the butter and chocolate are completely melted and everything is well-mixed.

Remove from heat and pour the chocolate mixture over the flour mixture and stir.

In a stand mixer fitted with the beater attachment or a hand mixer, beat the 3 egg yolks, 1/2 cup milk and 1 teaspoon vanilla extra. While the mixer is running on low, slowly pour in the chocolate batter. Add 1/2 cup malted milk powder and beat until everything is well-incorporated.

Pour the batter into the prepared pan(s) and bake for 20-25 minutes at 325F, or until a knife inserted into the center comes out clean. Allow to cool for 20-30 minutes, then turn the cake out onto a wire rack and refrigerate overnight.

FOR THE MARSHMALLOW CREAM:

While the cake bakes, make the marshmallow cream. In a stand mixer, whip together the 3 egg whites, 3/4 cup corn syrup, 3/4 cup maple syrup and 1/2 teaspoon salt until thick, about 10 minutes.

Beat in 2 cups of powdered sugar one-quarter cup at a time.

Beat in 1 teaspoon vanilla extract and 1/4 cup malted milk powder. Cover and refrigerate until needed.

FOR THE FROSTING:

Beat 1 cup softened butter until smooth and creamy. Add 2 1/3 cups powdered sugar, one-third cup at a time, beating after each addition. Beat in 1/3 cup malted milk powder and 1/4 cup cocoa powder. Cover and refrigerate until needed.

ASSEMBLY:

If you used a 9×13″ pan, cut the cake evenly in half – right down the center. Then you’ll have two 4.5×6.5″ cakes. Each half will be one layer of the assembled cake.

Center one half of the cake (or one of the 9″ round cakes) on a serving platter or cake plate. Beat the marshmallow cream to thicken it back up, then drop it by the spoonful on top of the cake and use a knife to create a smooth, relatively thick layer. Top with the other half of the cake and drop and smooth a thin layer of marshmallow cream on top. Refrigerate for at least two hours.

After the cake has chilled… Beat the frosting with a wire whisk a few times to loosen and heat it up. Spread the frosting over the top of the cake, then frost the sides. Add some sprinkles (optional) and serve.