Decadent Malted Chocolate Ganache Cake: The Ultimate Moist Layer Cake Recipe
Prepare yourself for the ultimate indulgence: this incredible chocolate ganache cake! It features a truly moist chocolate cake base, elevated with a distinctive malted milk flavor, all sumptuously covered in the most dreamy chocolate ganache frosting. This isn’t just any dessert; it’s a celebration for serious chocolate lovers and a showstopper for any gathering.
If you’re a true dark chocolate aficionado, this malted chocolate ganache cake will undoubtedly become your new obsession! As a former pastry chef, I’ve had the pleasure of creating numerous dark chocolate cakes, often paired with bright fruity notes like our popular strawberry chocolate cake and the delightful chocolate cherry cake. However, I always knew an intensely rich, all-chocolate version was absolutely essential for purists.
This recipe achieves just that. It features a deep, dark chocolate cake infused with toasted malted milk powder, delivering a unique, nuanced sweetness. The entire masterpiece is then generously coated in a luscious, rich chocolate fudge frosting, transforming it into the very definition of decadence. Every bite offers a truly bakery-worthy flavor and texture that’s perfect for birthdays, anniversaries, elegant dinner parties, or any moment that calls for an unforgettable dessert.
Table of Contents
Why You’ll Love This Malted Chocolate Ganache Cake
This isn’t just another chocolate cake; it’s an experience. Here’s why this malted chocolate ganache cake will become your go-to recipe for celebrations and cravings alike:
- **Unrivaled Moistness:** Thanks to carefully selected ingredients and precise ratios, the cake layers are incredibly moist and tender, melting in your mouth with every bite.
- **Deep Chocolate Flavor:** The combination of Dutch cocoa powder and hot coffee intensifies the chocolate notes, creating a rich, complex flavor profile that’s never overwhelming.
- **Unique Malted Twist:** Toasted malted milk powder adds a subtle, nutty, and slightly caramelized undertone that perfectly complements the dark chocolate, setting this cake apart from standard recipes.
- **Luxurious Ganache Frosting:** The homemade chocolate ganache is silky smooth, intensely chocolatey, and provides a beautiful sheen, making the cake as visually appealing as it is delicious.
- **Perfect for Any Occasion:** Whether it’s a birthday, an anniversary, or simply a desire for something extraordinary, this cake is elegant enough for formal events yet comforting enough for a cozy dessert.
Baking Secrets for the Ultimate Chocolate Cake
Precision is key: Use a kitchen scale. Achieving consistent, perfect results in baking often comes down to accuracy. Baking with a scale is undeniably my top baking tip! Measuring ingredients by weight rather than volume (cups) eliminates variability, especially with flour, which can easily be over-measured. If your cakes ever turn out dry or crumbly, excess flour is almost always the culprit. A scale ensures light, fluffy, and consistently moist layers every time.
Unlock deeper flavor: Don’t skip the coffee. It might seem unusual to add coffee to a chocolate cake, but trust me, it’s a game-changer! Brewed coffee doesn’t make your cake taste like coffee; instead, it acts as a magical enhancer, intensifying the richness and depth of the chocolate flavor. It brings out the cocoa’s natural bitterness and complexity, creating a more profound chocolate experience without imparting any distinct coffee taste. I incorporate it into all my chocolate cake recipes for this very reason!
Prevent dryness: Check for doneness early. Oven temperatures can vary, and overbaking is the quickest way to ruin a moist chocolate cake. Start checking your cake a few minutes before the recommended baking time. Insert a clean toothpick into the very center of the cake layer. It should come out with a few moist crumbs clinging to it, but not wet batter. If it comes out completely clean, it’s likely already overbaked and will be drier. A slightly underbaked cake is often better than an overbaked one, as it will continue to cook slightly from residual heat once removed from the oven.
Room temperature ingredients: Ensure all cold ingredients like butter, eggs, milk, and sour cream are at room temperature. This allows them to emulsify properly with other ingredients, creating a smooth, uniform batter that bakes evenly and results in a superior texture.
Sift dry ingredients: Sifting cocoa powder, flour, and malted milk powder before combining them helps to remove any lumps and aerates the mixture. This ensures a lighter texture in your cake and a smoother ganache, preventing unwanted clumps.
Decoding the Ingredients and Substitutions
Cocoa powder: For the most intense, deep chocolate flavor in both the cake and ganache, unsweetened Dutch cocoa powder is absolutely essential. Its darker color and less bitter taste (compared to natural cocoa) give the cake its signature rich hue and smooth flavor. This is the secret behind the luxurious taste of my chocolate Reese’s cake, too!
Sour cream: This seemingly simple ingredient is a powerhouse for moisture and richness in the cake batter. Its fat content contributes to a tender crumb, while its acidity reacts with baking soda to create a beautifully light texture. It’s truly key to achieving a super moist chocolate cake. If you need a substitution, full-fat plain Greek yogurt works wonderfully, offering similar acidity and richness.
Malted milk powder: Malted milk powder is what gives this chocolate ganache cake its unique, subtly sweet, and wonderfully nutty flavor. It adds a nostalgic, comforting depth that complements the chocolate beautifully. While it contributes significantly to the unique profile, you can certainly omit it if you prefer a classic, non-malted chocolate cake. Just ensure it’s sifted to avoid any clumps in your batter or ganache.
Heavy whipping cream: The quality of your heavy cream directly impacts the texture and richness of your ganache. Always use high-fat heavy cream (typically 36% milk fat or higher) to achieve that impossibly smooth, luxurious, and creamy ganache frosting. The fat is crucial for creating the stable emulsion that gives ganache its decadent mouthfeel and enhances the chocolate flavor. There is no suitable substitute for heavy cream in this specific ganache recipe to achieve the desired result.
Cake Flour: Unlike all-purpose flour, cake flour has a lower protein content, which results in a softer, more tender cake crumb. It’s crucial for the delicate texture of this moist chocolate cake, preventing it from becoming dense or chewy. Do not substitute with all-purpose flour; it will change the cake’s texture significantly. Remember to measure it correctly – spoon it into your measuring cup and level it off, or even better, use a kitchen scale for precision.
Quality Chocolate Chips: For the ganache frosting, using good quality semi-sweet or dark chocolate chips (or finely chopped baking chocolate) makes a significant difference. Better chocolate melts more smoothly and provides a superior flavor. Avoid milk chocolate as it makes the frosting overly sweet. The higher cocoa content in semi-sweet or dark chocolate balances the richness of the cream and sugar.
You’ll find the complete ingredient measurements and detailed instructions in the comprehensive recipe card below!
Step-by-Step Guide: Crafting Your Malted Chocolate Ganache Cake
Creating this magnificent malted chocolate ganache cake is a rewarding process. Follow these detailed steps to ensure every component, from the luscious ganache to the tender cake layers, is perfect.
Making the Dreamy Ganache Frosting
Step 1: Infuse the cream. Begin by gently melting butter and salt in a saucepan. Once melted, add the heavy cream, malted milk powder, and granulated sugar. Whisk these ingredients together thoroughly, ensuring the malted milk powder dissolves completely to prevent any clumps. Bring the mixture to a near boil over medium heat, stirring occasionally for about 7-8 minutes, until it’s steamy and shimmering. This step infuses the cream with incredible flavor.
Step 2: Create the chocolate base. Remove the cream mixture from the heat and stir in your semi-sweet chocolate chips until they are completely melted and the mixture is smooth and glossy. (Image 1 below)
Step 3: Combine with cocoa and chill. In a stand mixing bowl, add the sifted Dutch cocoa powder. Carefully and gradually stream the hot chocolate-cream mixture into the cocoa powder while mixing. Continue mixing thoroughly until all the cocoa is incorporated and you have a smooth, rich frosting base. Scrape down the sides of the bowl to ensure everything is well combined. For the best texture and workability, pour the ganache into a container and refrigerate it for a minimum of 4-6 hours, or ideally, overnight. This chilling time allows the ganache to firm up perfectly. (Image 2 below)
Baking the Moist Chocolate Cake Layers
Step 4: Prepare dry ingredients and butter. Preheat your oven to 350°F (180°C). Line three 8-inch round cake pans with parchment paper on the bottoms and lightly grease the sides. In a large stand mixing bowl, combine the cake flour, granulated sugar, dark brown sugar, sifted malted milk powder, baking powder, baking soda, and fine sea salt. Add the cubed, room-temperature unsalted butter and mix on low speed for about 3 minutes until the butter coats the flour, and the mixture resembles coarse sand or fine crumbs. (Image 3 below)
Step 5: Incorporate wet ingredients (part 1). Mix in the room-temperature sour cream and vegetable or canola oil until they are just combined. At this stage, the batter will be very thick and paste-like. (Image 4 above)
Step 6: Add remaining wet ingredients. In a separate bowl with a spout, whisk together the eggs, whole milk, and vanilla extract until well combined. In another small bowl, whisk together the hot coffee (or hot water) and the unsweetened dark cocoa powder until smooth. Gradually stream the egg mixture into your main batter on low speed, then slowly pour in the coffee-cocoa mixture. Mix until everything is just combined, being careful not to over-mix. Overmixing can lead to a tough cake. Scrape down the sides and bottom of the bowl thoroughly to ensure a smooth, uniform batter with no pale streaks. (Image 5 below)
Step 7: Bake the cake layers. Divide the batter evenly among the prepared cake pans. For accuracy and consistent layers, I highly recommend using a kitchen scale to portion out approximately 520g of batter into each pan. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake! Allow the cake layers to cool in their pans on a wire rack for about 20 minutes before carefully inverting them onto the rack to cool completely. Ensuring they are fully cooled is crucial before frosting. (Image 6 below)
Assembly: Bringing Your Masterpiece Together
Step 8: Prepare the ganache for frosting. After chilling, your ganache will be quite firm. To achieve a smooth, spreadable consistency perfect for frosting, remove it from the fridge at least 1-2 hours before you plan to assemble the cake. Then, use a paddle attachment on your stand mixer to mix it briefly for 30-60 seconds on medium speed. This will loosen it up and make it wonderfully creamy and easy to work with. Be careful not to overmix, as it can become too soft or even greasy if overworked. (Image 7 above)
Step 9: Stack and frost with precision. If your cake layers have domes, use a serrated knife to level them for a neat, stable stack. Place your first cake layer on a serving plate or cake board. Pipe or spread a generous layer of the whipped ganache frosting evenly over it. Add the next cake layer, repeating the frosting process, alternating cake and ganache layers until all are stacked. For a firm structure, refrigerate the assembled cake for 15-20 minutes before applying the final outer layer of frosting. This “crumb coat” step helps to lock in crumbs and create a smooth canvas.
Step 10: Finish and decorate. Once the crumb coat is set, frost the entire cake (sides and top) with the remaining ganache frosting. Use an offset spatula to create smooth sides or elegant swirls on top. For decoration, consider adding chocolate curls, shavings, or a scattering of malted milk balls for an extra touch of flavor and visual appeal. Slice, serve, and savor this truly exceptional malted chocolate ganache cake! (Image 8 above)
Storage, Freezing, and Making Ahead
Storage: To maintain its incredible moistness and flavor, store any leftover slices of this malted chocolate ganache cake in an airtight container. While it can be kept at room temperature for a day or two in cooler environments, it’s best stored in the fridge. When refrigerated, your cake will stay fresh and delicious for up to 5 days. For optimal taste, let it come to room temperature for about 30 minutes before serving.
Freezing: This chocolate ganache cake is perfect for freezing, making it ideal for future treats or portion control. You can freeze the entire cake or individual slices. To freeze, wrap the cake or slices tightly in multiple layers of plastic wrap, then place them in an airtight container or a freezer-safe bag. It will maintain its quality in the freezer for up to one month. Thaw in the refrigerator overnight before serving.
Make ahead: Planning ahead makes baking a breeze! You can prepare the luscious ganache frosting well in advance. Once made, simply pour it into an airtight container and refrigerate for up to one month. When ready to use, allow it to come to room temperature and then whip it as instructed in the assembly step. The cake layers can also be baked a day or two before assembly. After cooling completely, wrap each layer tightly in plastic wrap and store them in the fridge overnight, or even freeze them for longer storage. This allows you to assemble and decorate the fresh-tasting cake the next day with minimal effort.
Common Questions About Malted Chocolate Ganache Cake
For the best balance of sweetness and rich chocolate flavor, I strongly recommend sticking with semi-sweet or dark chocolate chips or finely chopped baking chocolate for the ganache frosting. Using milk chocolate will result in an overly sweet frosting that can overpower the delicate malted notes and make the cake less enjoyable. Quality chocolate also ensures a smoother, more stable ganache.
No, the malted milk powder is optional, though it contributes significantly to the unique character and depth of this specific “malted” chocolate ganache cake. If you prefer a classic, intensely chocolatey flavor without the malty notes, you can absolutely leave it out entirely from both the cake batter and the ganache frosting. The cake will still be incredibly delicious and moist!
No, for the tender, delicate crumb that makes this moist chocolate cake so exceptional, this recipe absolutely requires cake flour. Cake flour has a lower protein content than all-purpose flour, which is crucial for preventing the cake from becoming dense or tough. Substituting with all-purpose flour will significantly alter the final texture and density of your cake, leading to a less satisfying result.
Ganache consistency is all about the chocolate-to-cream ratio and temperature. If it’s too thick after chilling, it might need more time at room temperature or a quick whip with the mixer to loosen it. If it’s too thin, it likely needs more chilling time, or perhaps the cream wasn’t heated enough to properly melt the chocolate and create a stable emulsion. Ensure precise measurements, especially of heavy cream.
Yes, this moist chocolate cake batter can certainly be adapted for cupcakes! Simply line a cupcake tin with liners and fill each about two-thirds full. The baking time will be significantly shorter, typically 18-25 minutes, so keep a close eye on them and test for doneness with a toothpick. The ganache frosting works beautifully on cupcakes too.
More Chocolate Cake Recipes to Explore
If you can’t get enough of rich, decadent chocolate desserts, you’re in the right place! Here are more of my favorite chocolate cake recipes to satisfy your sweet tooth:
- Coffee Chocolate Cake: A delightful fusion of rich coffee and chocolate.
- Moist Black Velvet Cake: A striking, deep dark chocolate cake with a tender crumb.
- Mint Chip Ice Cream Cake: A refreshing and cool treat for mint and chocolate lovers.
- Chocolate Oreo Cupcakes: Irresistible cupcakes packed with everyone’s favorite cookie.
- Raspberry Chocolate Cake: The perfect balance of sweet chocolate and tart raspberries.
If you tried this fantastic malted chocolate ganache cake or any other recipe on my website, I would absolutely love to hear from you! Please share your experience and feedback in the comments below. Don’t forget to leave a star rating while you’re there to let others know how it went! You can also tag me on Instagram or Facebook (@cambreabakes) so I can see your beautiful creations!
Malted Chocolate Ganache Cake Recipe Card
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Equipment
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three 8 inch cake pans
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large saucepan
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stand mixer with paddle attachment
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whisk
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kitchen scale
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wire rack
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offset spatula (optional, for decorating)
Ingredients
Chocolate Ganache Frosting
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cup granulated sugar
- 2/3 cup Malted milk powder, sifted
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 3/4 cup Unsweetened dutch cocoa powder, sifted
- 1 teaspoon vanilla extract
- malted milk balls, for decorating
Chocolate Cake Batter
- 2 cups cake flour, *see notes below for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup malted milk powder, sifted
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons cubed unsalted butter , room temperature
- 1 cup sour cream, room temperature
- 1/4 cup vegetable or canola oil
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 cup hot coffee, or hot water
- 3/4 cup unsweetened dark cocoa powder
Instructions
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In a pot, melt the butter and salt together. When melted, add in the heavy cream, malted milk powder, and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.6 tablespoons (84 g) unsalted butter, 3/4 teaspoon fine sea salt, 1 2/3 cup + 1/4 cup (443 g) heavy whipping cream, 1 1/2 cup (300 g) granulated sugar, 2/3 cup (90 g) Malted milk powder, 2/3 cup + 1 tablespoon (128 g) semi-sweet chocolate chips
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Add the sifted cocoa to a stand mixing bowl. Stream the hot chocolate mixture into the bowl. Mix until combined, then scrape down the bowl. Switch to the paddle and mix for 2-3 minutes on medium-low, until lump free. Add the vanilla. Then pour into a container and refrigerate for a minimum of 4-6 hours, or overnight before using.1 3/4 cup (180 g) Unsweetened dutch cocoa powder, 1 teaspoon vanilla extract
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Preheat the oven to 350 F/180 C. Line three 8-inch round cake pans with parchment paper on the bottoms and set them aside.
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In a stand mixing bowl, combine the flour, sugar, brown sugar, malted milk powder, baking soda, baking powder, and salt. Add in the butter and mix for 3 minutes on low until it resembles coarse sand.2 cups (240 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) dark brown sugar, 1/2 cup (65 g) malted milk powder, 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 teaspoon fine sea salt, 6 1/2 tablespoons (90 g) cubed unsalted butter
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Mix in the sour cream and oil until just combined. It will look like a very thick paste.1 cup (228 g) sour cream, 1/4 cup (45 g) vegetable or canola oil
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In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.1/2 cup (113 g) whole milk, 2 (100 g) large eggs, 1 1/2 teaspoon vanilla extract, 3/4 cup (75 g) unsweetened dark cocoa powder, 1 cup (210 g) hot coffee
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Stream the egg mixture into the batter on low speed, then pour in the coffee/cocoa mix. Mix until just combined. Scrape down the bowl to make sure there are no pale batter streaks. Divide the batter into the prepared pans, around 520g each.
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Bake for 20-30 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it. Let the pans cool on a wire rack for 20 minutes, then flip each layer out of the pan onto the rack to continue cooling completely.
Assembly
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To assemble, remove the ganache from the fridge. If using the next day, let it sit at room temperature for an hour. In a mixing bowl, paddle-mix the ganache on medium speed for 30-60 seconds to loosen it. Avoid overmixing or it will be messier to work with.
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Trim cake domes if necessary. Put the first cake layer on the board or plate. Pipe the ganache frosting then add the next layer, alternating cake and frosting layers. Refrigerate the cake for 15-20 mins to firm. Then frost the sides and top with the remaining frosting. Swirl the frosting with a spatula, and top it with malted milk balls. Enjoy!
Notes
Store the cake whole or in slices wrapped in plastic wrap in an airtight container for up to 5 days. You can also freeze it whole or in slices for up to 1 month! The ganache can also be made ahead of time and kept in the fridge for up to 1 month.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.