Chocolat Malt Layer Cake
Yield: 1 6 inch cake
From the Momofuku Milk Bar Cookbook, by Christina Tosi
  • 1 recipe Chocolate Cake (recipe follows)
  • 1 recipe Ovaltine Soak (recipe follows)
  • 1 recipe Hot Fudge Sauce (minus the 3 T used for the cake.) (recipe follows)
  • 1 recipe Malted Milk Crumbs (recipe follows)
  • 1 recipe Charred Marshmallows (recipe follows)
  1. Invert the chocolate cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake "scrap' will come together to make the bottom layer of the cake.
  2. Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strip of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.
  3. Dunk the pastry brush in the ovaltine soak and give the layer of scraps a good, healthy bath of half of the soak.
  4. Spread one fifth of the fudge sauce over the base layer using the back of a spoon. (Warmer fudge sauce is easier to spread.)
  5. Then sprinkle half of the malted milk crumbs crumbs and ⅓ of the marshmallows evenly over the top of the fudge. Use the back of your hand to anchor them in place.
  6. Top with another fifth of the fudge, using a spoon to spread it as evenly as possible.
  7. With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of th finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the ovaltine soak over this layer, and repeat the process of layer 1.
  8. Nestle the remaining cake round into the fudge. Cover the top of the cake with the last fifth of the fudge. Garnish with extra crumbs or marshmallows.
  9. Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)
  10. Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)
Recipe by The Baker Chick at