Chocolate Malt Cake

I was drawn to try this because the recipe (taken from The Baker’s Catalogue) was simple and looked gorgeous.  It was worth the time and effort!  When I make this, I bake the cakes the night before, as well as add the malted milk to the cream and put that in the fridge overnight to chill. 

Cake
1 3/4 cups (12 1/4 ounces) sugar
1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (3/4 ounce) Instant ClearJel or cornstarch
3/4 cup (2 1/4 ounces) Dutch-process cocoa
3/4 cup (3 3/4 ounces) malted milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup (4 ounces) water
1/2 cup (3 1/2 ounces) vegetable oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract, optional
1 cup (8 ounces) hot water

Filling
1 3/4 cups (14 ounces) heavy cream
1/2 cup (2 1/2 ounces) malted milk powder
1 tablespoon sugar
1 tablespoon Instant ClearJel*
1/4 cup (1 1/2 ounces) grated or finely chopped semisweet chocolate
2 teaspoons chocolate extract, optional

Glaze
1/4 cup (2 ounces) heavy cream
1 tablespoon corn syrup, light or dark
1/4 cup (1 1/4)malted milk powder
1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped into 1/4″ pieces
crushed malted milk balls, for garnish

*Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.

To make the cake: Stir together the dry ingredients, then add the eggs, water, oil, and extracts; beat on medium speed for 2 minutes. Stir in the hot water, and pour the thin batter into two greased and floured 9″ round cake pans. Bake the cakes in a preheated 350°F oven for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Warm 1 cup of the cream and stir in the malted milk powder. Add the remaining cream and chill completely. Stir ClearJel and sugar together, then sprinkle over the chilled cream. Beat on medium-high speed just until peaks begin to form. Fold in grated chocolate and chocolate extract.

Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.

To finish the cake: Trim cake layers to flatten them. Place one layer on a serving platter. Spread with half the filling. Top with the second layer, and spread with the remaining filling. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls. Yield: 10 servings.

 *ClearJel is modified food starch.