Best Malted Chocolate Ganache Recipes

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
• In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
• In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
• In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
• In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
• Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
• Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

MALTED CHOCOLATE GANACHE

Steps:

• In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat.
• Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

BITTERSWEET CHOCOLATE AND CAROB GANACHE TART WITH MALTED CANDY BRITTLE

Steps:

• Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
• Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
• Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD: Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
• Remove tart from pan. Scatter brittle over tart and serve.
• Carob chips are similar to chocolate chips. They are available at some supermarkets and at specialty foods stores and natural foods stores.

MALTED CHOCOLATE GANACHE RECIPE - (4.5/5)

Steps:

• 1.In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat. 2.Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.