Chocolate-Malt Cake

Ingredients

• 1.8 cups flour 
• 2 teaspoons double-acting baking powder 
• 2 ounces bittersweet chocolate 70% 72% chopped ( to cacao)
• 0.8 cup buttermilk 
• 1 teaspoon kosher salt 
• 3 tablespoons plus light
• 3 large eggs 
• 0.5 cup cup heavy whipping cream 
• 1.3 cups milo chocolate malt powder 
• 3 tablespoons liquid malt extract 
• 2 cups marshmallows mini
• 1 teaspoon blackstrap molasses light ()
• 2.3 cups sugar 
• 0.8 cup butter unsalted room temperature ()
• 0.8 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 1.5 ounces chocolate white chopped (such as Lindt or Perugina)
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• stand mixer
• microwave
• springform pan

Directions

1. Mix Milk
2. Crumbs and Ovaltine in small bowl.
3. Placewhite chocolate in small microwave-safebowl.
4. Heat in microwave in 15-secondintervals just until melted, stirringoccasionally.
5. Drizzle chocolate over Milk
6. Crumb mixture; toss to coat.
7. Place first 4ingredients in medium bowl; set aside.
8. Combine cream, corn syrup, and sugar inheavy medium saucepan. Bring to boil,stirring until sugar dissolves.
9. Pour creammixture over chocolate mixture in bowl.
10. Let stand 1 minute, then stir until smooth.
11. Whisk until sauce is glossy, about 1 minute.DO AHEAD: Can be made 1 week ahead. Coolcompletely. Cover and chill. Rewarm justuntil pourable before using.
12. Preheat oven to 350°F. Coatthree 8-inch cake pans with nonstickspray. Line bottom of each pan withparchment round; coat parchment withnonstick spray.
13. Place chocolate in smallmicrowave-safe bowl. Melt in microwavein 15-second intervals just until melted,stirring occasionally. Set aside. Sift flour,cocoa powder, baking powder, andcoarse salt into medium bowl.
14. Combinebutter, sugar, and corn syrup in largebowl of stand mixer fitted with paddleattachment; beat on medium-high speeduntil fluffy and pale, about 2 minutes.Scrape down sides of bowl.
15. Add eggs;beat on low speed to incorporate, thenincrease speed to medium-high and beatuntil mixture is fluffy, about 2 minutes.Scrape down sides of bowl.
16. Add meltedchocolate. Beat until blended, about 1minute.
17. Add buttermilk, oil, and vanilla;beat on medium-high speed untilpale brown, about 2 minutes.
18. Add dryingredients; beat on low speed just untilblended, about 45 seconds. Divide batteramong pans; smooth tops.
19. Bake cakes until tester inserted intocenter comes out clean, about 20 minutes.Cool completely in pans on racks.
20. Stir milk and Ovaltine in small bowl.Invert 1 cake from pan onto flat plate or tartpan bottom; peel off parchment.
21. Place cake,top side down, in 8-inch springform pan.
22. Brush cake with generous 2 1/2 tablespoons
23. Ovaltine-milk mixture.
24. Let Ovaltine-milkmixture soak into cake.
25. Drizzle 1/3 cup malt-fudgesauce over cake; spread evenlyover top.
26. Sprinkle 1/2 cup chocolate-maltcrumbs over sauce.
27. Drizzle 1/3 cup malt-fudgesauce over crumbs. Scatter 1 cupmini marshmallows over. Using kitchentorch, toast marshmallows. Repeat withsecond cake layer, Ovaltine-milk mixture,malt-fudge sauce, chocolate-malt crumbs,malt-fudge sauce, and marshmallows.
28. Remove third cake from pan; peel offparchment.
29. Place cake, top side down,atop marshmallows on second cake layer.
30. Brush with remaining Ovaltine-milk mixture(assembled cake will rise well above edgeof pan). Cover cake with plastic wrap; chillovernight. Cover and chill fudge sauce.
31. Run thin knife around sides of pan torelease cake.
32. Remove pan sides.
33. Place cake(still on springform pan bottom) on plate.Rewarm sauce just until pourable.
34. Pourover top of cake, allowing sauce to drip overedges. Mound handful of marshmallows incenter of cake. Using kitchen torch, toastmarshmallows.
35. Sprinkle remaining maltcrumbs over cake.
36. Let cake stand at roomtemperature 3 hours before serving.
37. Cut cake into wedges and serve.