Malt Ball Cake
I was so excited when I opened the March 2007 issue of Food and Wine magazine. The first reason I was excited is because a letter I wrote to the editor about undertaking the Food and Wine 100 Tastes to Try in 2007 was published. The second, even more exciting reason, is that right after my published letter to the editor, there was a letter from Neil Penick in San Francisco. The letter expressed disappointment in the fact that Food and Wine magazine listed one of their must try tastes as a Malt Ball cake, but didn't provide a recipe for the cake. Well, the editor came through and published the recipe, straight from the staff at Brooklyn's Baked.
Anxious with anticipation of trying this cake out, I decided to make it today. It was cold and rainy outside and I needed some chocolate. I had all the ingredients on hand and decided to go for it. The recipe calls for 3 8 inch cake pans, but I decided to use 2 10 inch pans instead. Other than that, I followed the recipe exactly. The result? A very, very moist and tender cake with a frosting so rich that licking the spatula after making the cake will give you a bit of a tummy ache. (Yes... I admit it... I'm a spatula licker!) I really enjoyed this cake, but I know that I wouldn't be able to eat an entire slice without feeling ill from the richness. (The frosting has cream, 1 pound of butter, Chocolate, and corn syrup...get the drift on how rich it is?) This is definitely the kind of cake you want from a restaurant. Rich, satisfying, chocolatey and there's only one piece. One slice is definitely more than enough.
For the recipe, check out the March 2007 issue of Food and Wine magazine, page 24. Until then, anyone want some cake??
Kristen
Many of you have e-mailed me about the recipe. This is from the March 2007 issue of Food and Wine magazine.
Food and Wine Magazine's Malt Ball Cake
Cake | ||
| 2 1/4 | cups cake flour | |
| 3/4 | cup all-purpose flour | |
| 1 | cup instant malted milk powder | |
| 1 | tablespoon baking powder | |
| 1/4 | teaspoon baking soda | |
| 3/4 | teaspoon salt | |
| 1/4 | teaspoon grated nutmeg | |
| 1/2 | cup unsalted butter, room temperature | |
| 1/2 | cup vegetable shortening, room temperature | |
| 2 | cups sugar | |
| 1 | tablespoon pure vanilla extract | |
| 2 | cups ice cold water | |
| 4 | large egg whites, room temperature | |
Frosting and Garnish | ||
| 10 | ounces quality bittersweet chocolate, finely chopped | |
| 10 | ounces quality milk chocolate, finely chopped | |
| 1 3/4 | cups heavy cream | |
| 3 | tablespoons light corn syrup | |
| 2 | cups unsalted butter, cut into 1 inch chunks, softened | |
| | malted milk balls, for garnish | |
- CAKE: Preheat the oven to 325. Butter and flour three 8 inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
- In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
- In a clean bowl, beat the egg whites at medium high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly and bake the cakes for 40-45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
- FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from the heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2-3 minutes until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
- Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10-15 minutes.
- Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted milk balls and refrigerate briefly to firm up the frosting before serving.
- The cake and be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve
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Reader Comments (30)
I love the frosting!!It looks almost touchable!:)) Yummy!! Enjoy the cake and the V'day!:))
That is SOOO cool that F&W published your letter. YAY!!!
It was cool to open to the letters page in F&W and say "I know her!!"
That cake.....sinful!
Congrats on being published. Wahoo!