Chocolate-Malt Cake Recipe

Name: Chocolate-Malt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup; 6 tablespoons Ovaltine Chocolate Malt Mix; 1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1 1/3 cups Ovaltine Chocolate Malt Mix; 4 ounces bittersweet chocolate (70% to 72% cacao), chopped; 1 teaspoon mild-flavored (light) molasses; Pinch of coarse kosher salt; 1/2 cup heavy whipping cream; 1/2 cup light corn syrup; 1/4 cup sugar; Nonstick vegetable oil spray; 2 ounces bittersweet chocolate (70% to 72% cacao), chopped; 1 3/4 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon coarse kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 2 1/4 cups sugar; 3 tablespoons light corn syrup; 3 large eggs; 3/4 cup buttermilk; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup whole milk; 3 tablespoons Ovaltine Classic Malt Mix; 2 cups mini marshmallows; Stand mixer with paddle attachment; 3 8-inch cake pans with 1 1/2-inch sides; 8-inch springform pan; Kitchen torch

Bake this irresistible Chocolate-Malt Cake at home. Made with Chocolate Malt, white chocolate, Chocolate Malt and bittersweet chocolate. Easy step-by-st…

This Chocolate-Malt Cake relies on simple, everyday ingredients such as cup, ovaltine chocolate malt mix and of coarse kosher salt. It comes together quickly and makes 4 servings, at about 2618 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate-Malt Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2/3 cup
6 tablespoons Ovaltine Chocolate Malt Mix
1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/3 cups Ovaltine Chocolate Malt Mix
4 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 teaspoon mild-flavored (light) molasses
Pinch of coarse kosher salt
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup sugar
Nonstick vegetable oil spray
2 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups sugar
3 tablespoons light corn syrup
3 large eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup whole milk
3 tablespoons Ovaltine Classic Malt Mix
2 cups mini marshmallows
Stand mixer with paddle attachment
3 8-inch cake pans with 1 1/2-inch sides
8-inch springform pan
Kitchen torch

1
Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
2
Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD:
3
Preheat oven to 350u00b0F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
4
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
5
Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
6
Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
7
Cut cake into wedges and serve.

2618

kcal

Calories

160

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2/3 cup, 6 tablespoons Ovaltine Chocolate Malt Mix, 1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped, 1 1/3 cups Ovaltine Chocolate Malt Mix, and more.

Yes, Chocolate-Malt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2618 kcal
Category
Baking & Desserts

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