Tom yam is always sooooooooo
chocolate malted layer cake
…i thought we needed a(nother) chocolate high 
.
from The Sweet Melissa Baking Book
one of the best cakes we’ve had! and we’ve had plenty. you’ll love it too especially if you’re a big fan of chocolate malted milkshakes.
deep, dark, sublime chocolate cake layers engulfed in a chocolate ganache-style frosting, just dripping with malted milk powder and heavy cream and milk chocolate and golden corn syrup and butter… parental guidance suggested.
recipe…
for the cake:
6 ozs. best-quality unsweetened chocolate, coarsely chopped
2/3 cup vegetable/canola oil
2 2/3 cups sugar
1 2/3 cups all purpose flour
1/3 cup best-quality unsweetened Dutch-process cocoa powder
1 tsp. baking soda
3/4 tsp. kosher salt
2/3 cup sour cream
3 large eggs
1 1/3 cups hot strong brewed coffee
position a rack in the center of your oven. preheat the oven to 350F. butter and flour two 9 by 2 inch round cake pans. line each pan with a 9-inch round of parchment paper.
in the top of a double boiler set over simmering, not boiling, water, melt the chocolate, stirring occasionally. when the chocolate is completely melted, whisk in the vegetable oil until smooth. remove from the heat but keep warm over the hot water.
in the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt, and mix well.
in a separate bowl, whisk together the sour cream and eggs until smooth. add the egg mixture to the flour mixture, and mix until combined. be sure to scrape down the sides of the bowl. add the melted chocolate mixture and mix until combined. add the hot coffee in a stream, and mix until combined. again, scrape down the sides and bottom of the bowl. the batter will be loose.
divide the batter evenly between the prepared cake pans, bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. remove to a wire rack to cool in the pans for 25 minutes before turning out the layers onto the rack. cool completely before finishing.
the baked layers may be stored tightly wrapped at room temperature for two days. for longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days, or freeze wrapped in plastic wrap and then aluminum foil for up to 2 weeks. do not unwrap before thawing.
for the chocolate malted frosting:
1 lb. best-quality milk chocolate
1 cup heavy cream
1 cup malted milk powder
1/4 cup light corn syrup
8 tbsps (1 stick) unsalted butter at room temperature (not warm)
8 ozs. malted milk balls.
chop the chocolate into small pieces and place in a medium bowl.
in a small saucepan over medium heat, bring cream to scalding, or until the cream is steaming and tiny bubbles have formed along the edges. whisk in the malt powder to combine. pour over the chocolate to cover completely. do not stir. wait 5 minutes, then whisk until creamy. stir in the corn syrup. lay a sheet of plastic wrap flush against the surface of the frosting. let cool to room temperature.
when the chocolate is cooled, place it in the bowl of an electric mixer fitted with the paddle attachment. add the butter one tablespoon at a time and mix on low speed until smooth. if the frosting is too loose to spread, chill briefly and stir occasionally until it is a nice spreading consistency.
fill and frost the cake layers then decorate with malted milk balls.
this cake is best served at room temperature but it can be kept in a cake saver in the refrigerator for up to 5 days. bring to room temperature before serving.
April 1st, 2008 at 2:33 am
Jesus Mary & Joseph!
let me have a slice of this….please!!!
April 1st, 2008 at 10:53 am
OH my, I had the same reaction as Thess.
Gimme some 
!!! 
JMom’s last blog post..The Perfect Birthday Cake
April 2nd, 2008 at 9:38 am
sorry girlzzz, i am so lucky i not only had a slice but more!!!
you better think of relocation soon;) right…neighbor? haha…thanks again for this specially delivered choco-goodness! so moist talga and you know me i am not so much of a chocolate-adik like….secret…but the sweetness was just right…for my taste anyway:) really! ang recipe…btw, i can’t find cream of tartar around here! i’ve checked walmart, stop and shop, kam man! hahaha…
ces’s last blog post..motherhood
April 2nd, 2008 at 10:26 am
akala ko eto na yung para sa LP
ang kukulet ng emoticons mo sarap nakawin 
Kotsengkuba’s last blog post..Litratong Pinoy 0814 | Ako ay bilog
April 2nd, 2008 at 12:28 pm
dyuskupo tita telay ayan tululaway nanaman ako!!!! lalunadun sa bilogbilog
na toppings nung keyk huhuhuhuhu…yes i’m a fan of chocomalted milksheys..
ano? ano ngyaon gagawin ko para tumigil tulo ng laway ko??? ah, may milo
nga pala ‘ko, sige makutsaranga! pwede na rin!
hennnnngggeeeeee!!!!!
lipad na kami boston ni maria leonora theresa aka ang
manika ni ate guy na nag-migrate sa holanda, pakainin mo kami nyan ha!
April 2nd, 2008 at 7:04 pm
Midge’s last blog post..So Too Cheesy?
April 3rd, 2008 at 7:41 am
tita thess and JMom, kung pwidi lang ba eh gagawin ko rin kayong mga “guinea pig” ko sa mga experiment ko sa kusina…
sa ngayon si tita Ces hehehehe
April 3rd, 2008 at 7:43 am
hello Kotseng Kuba gusto ko kasi espesyal na kabilugan para kay tita Thess (sa kanya galing mga emoticons)
i enjoyed viewing all the photos!
April 3rd, 2008 at 7:47 am
wawabata bigyan ng panyo! hehe nagpapapak ka rin pala ng milo ha ifi-freezer ko na itong tira, mga walang ganang kumain kami ngayon
luto nang luto ang nanay para maaliw pero no appetite naman 
sige dalhan nyo ko ng appetite ha at sari saring espesyal na “herbs” from Japan at Holland
April 3rd, 2008 at 7:49 am
Midge i fainted too from sugar high naman i’ll post the recipe kapag di na nakabantay ang publisher
April 3rd, 2008 at 10:22 am
YUM……
….
Ivy’s last blog post..Pixelist: I (Heart) New York, Part Two
April 4th, 2008 at 6:52 am
Oh wow, that looks like my kind of cake!! May I have a slice please? with extra maltesers?
Toni’s last blog post..I try to love it, but it just won’t have me
April 19th, 2008 at 8:56 am
day stel think this might be the cake i need to bake for my crew mates bday
April 19th, 2008 at 5:01 pm
thanks stel will try this one…. may pa naman bday nya but i already need to test try
September 13th, 2008 at 8:36 am
Sounds good. A very detailed recipe.
So You Want To Be a Banquet Manager
banquet manager’s last blog post..Which Waiter Would You Rather Have?
October 7th, 2008 at 12:12 pm
This looks sooo good! I’m gonna try this recipe!!!
January 20th, 2009 at 7:23 pm
I tried this recipe, and it’s yummy! Although, i think I didn’t do it quite right cause it turned out to be very dense.
January 21st, 2009 at 1:25 pm
hi there, if i remember right this was kind of fudgey, almost pudding-y…as long as it was yummy and cooked through,
right?!