Malted Milk Ball Cake
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Why I Love This Recipe
You can handle this cake 1 of 2 ways. Either reserve 1/4 of the butter cream and flavor with malt (Reduce amount in recipe) to fill the cake, then flavor the rest with a little melted chocolate to cover the cake more like a whopper... OR you can do what I do and just fill and frost with the malted buttercream sort of like an inside out whopper... Afterall, isn't the malted part of the whopper the best part?
The last time I made this cake, was for my godson's 5th birthday (It's covered in Marshmallow Fondant). It works well as in a jelly roll/Swiss roll pan. Simply bake for 10-15 minutes in an 11x17 pan lined with reynolds parchment paper (This will allow for easier rolling later anyway.)
Ingredients You'll Need
2 cups sugar
1 3/4 cups AP flour
3/4 cup natural Cocoa powder (Not Dutched/Alkalized)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup whole milk
2 large eggs
1/2 cup unsalted butter, melted
1 cup hot water
2 tsp Instant Espresso powder
Pinch of cayenne (A very small pinch)
Malted Swiss Buttercreme:
8 oz by weight or about 1 cup egg whites
1 3/4 cups granulated sugar
2 lbs unsalted butter, room temperature
3 TB Malted milk powder
½ tsp vanilla
1 TB Hot water
Preaheat oven to 350
Butter two 9-inch cake pans.
Line bottom of each with parchment paper, then butter and flour the parchment.
Sift all the dry ingredients, except instant espresso, into large bowl.
Add milk, eggs, and melted butter.
Mix on low speed until blended
Increase speed to medium high and beat for 2 minutes
Mix water, espresso powder and cayenne in a small bowl or measuring cup.
Add to batter and stir (This makes the batter really thin)
Divide between the 2 prepared pans.
Bake cake 3 minutes or until a toothpick, inserted into the middle, comes out clean.
Cool cakes in the pans for 10 minutes.
Slide a knife or off-set spatula around the outside edge of the cake and invert onto a cooling rack.
Peel off the parchment and cool completely while making Malted Milk Butter Crème.
Fill and frost cake with malted swiss butter crème… Decorate with malted milk balls if you wish.
Malted Swiss Buttercreme:
Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a thermometer reads 140°F (60°C).
Pour hot whites into a room-temperature bowl and whip with a wire whip or your whisk attachment on medium – medium high speed until doubled in volume and stiff glossy peaks form.
In the meantime, mix Malted milk powder, vanilla and warm water together to form a loose paste
When the mixer stops, the meringue should not move around in the bowl.
Meanwhile cut up butter into 2-inch pieces.
Using a paddle attachment, slowly add butter, beginning with a couple of pieces at a time, while beating on medium speed.
Once you have added half of the butter, increase speed to medium high, and add the remaining butter 1 piece at a time until all the butter has been utilized.
Continue beating until the mixture begins to look light and fluffy. (This can take an additional 15 minutes)
Stop the mixer and scrape the bowl.
Reduce speed to low and add Malted milk paste mixture, then beat on medium to medium high for an additional 45 to 60 seconds.