A couple weeks ago I got a new shiny baking book. I have been eyeing this book for quite sometime. I have seen it around the blogging world for quite some time, and it looked like a baking book that I really liked.
This book is Baked: New Frontiers in Baking. Baked is a small (well small in location, but not small in popularity!) bakery located in Brooklyn, New York. When we lived in Brooklyn over the summer I had the greatest opportunity to visit Baked. The bakery was cute and modern, with wonderful desserts and pastries. My husband and I tried a whoopie pie, banana bread, and quiche. Everything was delicious!
The moment I left Baked, I had more reasoning to go out and purchase their amazing baking book. Well now I have the book (yah!) and here I give you the first recipe that I made from it.
Since baking from the book was something I have been waiting for I knew I wanted to bake something for a special occasion. What better than my dad’s birthday!
While scanning the book for recipes, this recipe immediately caught my eye. It was a Malt-Ball Cake, filled and frosted with a Milk Chocolate Frosting.
See my dad loves Malted Milk Balls, Whoppers to be exact. Every time I see them at the store I think of him. So when I saw this cake I knew it would be perfect.
Well all I can tell you is that this cake was very well received by my dad (and the rest of the family!). He loved it! The flavors of the cake really resembled a malted milk ball. However, I did wish that the malt flavor did come through a little bit more – So I adjusted the quantity of the malted milk powder in the recipe to enhance the flavor.
Probably the best part of the cake was how moist it was. It was incredibly light and airy. The combination of the moist cake and the silky frosting made for a really great cake!
Happy Birthday Dad 🙂
Milk Chocolate Malt-Ball Cake
For Printable Recipe, Click here!
Makes: 3-layer, 9-inch Cake
2 ¼ cups Cake Flour
¾ cup All Purpose Flour
1 tbsp. Baking Powder
¼ tsp. Baking Soda
1 tsp. Salt
¼ tsp. Ground Nutmeg
1 ½ cups Malted Milk Powder (Original Flavor)
½ cup (1 stick) Unsalted Butter, at Room Temperature
½ cup Vegetable Shorting, at Room Temperature
2 cups Sugar
1 tbsp. Pure Vanilla Extract
2 cups Water, Cold
4 Egg Whites
Milk Chocolate Frosting
10 ounces Chocolate (I used Vahlrona Bittersweet), Chopped
10 ounces Milk Chocolate, Chopped
1 ½ cups Heavy Cream
3 tbsp. Light Corn Syrup
2 cups (4 sticks) Unsalted Butter, at Room Temperature
Malted Milk Balls (Such as Whoppers), to top the cake
To make the malt-ball cake, start by preheating the oven to 325 degrees F. Grease the bottom and sides of 3 8-inch round cake pans. Place round piece of parchment paper on the bottom of each cake pan and then grease the top of the parchment paper. Flour the sides and bottom of the cake pans, set aside until needed.
In a medium bowl, sift together the cake flour, all purpose flour, baking powder, baking soda, salt, and nutmeg. Whisk in the malted milk powder. Set aside.
In the bowl of a stand mixer, beat together the butter and shortening until creamy. Add the sugar and beat, on medium-speed, until light and fluffy. Mix in the vanilla. Add the flour mixture in 3 additions, alternating with the cold water, starting and ending with the flour. Scrape down the sides of the bowl and mix until all the ingredients are fully incorporated.
In the bowl of another stand mixer, or with a hand-held mixer, whisk the egg whites until soft peaks form (starting on low speed and gradually increasing to medium-high). With a spatula, carefully fold the beaten egg whites into the cake batter.
Divide the batter among the 3 prepared cake pans. I measure my pans to make sure they come out even. Bake the cakes until a toothpick inserted into the center of each cake comes out clean, about 35-40 minutes. Let the cakes cool in the pan for 20 minutes and then transfer to a cooling rack to cool completely.
While the cakes are cooling, make the milk chocolate frosting. Place the chopped chocolate and milk chocolate in the bowl of a stand mixer, set aside. In a small saucepan, heat the heavy cream and light corn syrup over medium heat. When it reaches a boil, remove the pan from the heat. Pour the heated milk mixture over the chopped chocolate, let sit for 3 minutes.
Slowly whisk the chocolate mixture until completely smooth. Place the bowl into the stand of the mixer, fitted with the whisk attachment. With the mixer running on medium-low speed, gradually add the butter, 1 tablespoon at a time. Once you have added all the butter, increase the speed to medium-high and beat the frosting until it’s silky and smooth and holds its own shape. Place the frosting in the refrigerator until it slightly hardens, about 20 minutes.
Before you assemble the cake, wrap the cakes in plastic wrap and place in the freezer to harden, about 30 minutes to an hour. This step is not necessary but it does make it easier to handle and assemble the cake.
To assemble the cake, place 1 cake on a cake stand or plate. (I assembled my cake on a cake turntable with a small cardboard on the bottom of the cake). Spread 1 cup of the frosting on top of the cake. Place another cake on top and spread another 1 cup of frosting on top. Top with the last cake and frost a thin layer around the sides and top of the cake to seal in the crumbs (this is a crumb coat). Place the cake in the refrigerator, or freezer, to harden the crumb coat. Finish by frosting the cake with an even layer of frosting on the sides and top of the cake. To create the “line” effect, I just ran my small spatula around the sides and top of the cake. Garnish the top of the cake with malted milk balls.
Slice, serve, and enjoy :)!
Recipe adapted from Baked: New Frontiers in Baking.