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Recipe Detail Page
12-Layer Malted Milk Mousse Cake
Summer 2021
This spin on the iconic icebox cake is loaded with chocolate and actually improves in the fridge or freezer. Don’t be intimidated by its towering dimensions: It’s just three cakes, halved and layered with milk chocolate mousse.
Serves 10 to 12
CAKE
2 1/2 cups (625 mL) all-purpose flour (spoon and level)
1 1/2 cups (375 mL) sugar
1 cup (250 mL) unsweetened cocoa powder (spoon and level)
2/3 cup (150 mL) packed light brown sugar
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) kosher salt
1 1/4 cups (310 mL) strong hot coffee
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) buttermilk
1/3 cup (80 mL) vegetable oil
3 eggs
1 1/2 tsp (7 mL) pure vanilla extract
MALTED MILK CHOCOLATE MOUSSE FROSTING
1 1/2 tsp (7 mL) gelatin powder
3 tbsp (45 mL) cold water
1 cup (250 mL) malted milk powder
1/2 cup (125 mL) whole milk
1/2 cup (125 mL) sugar
5 egg yolks
1/2 tsp (2 mL) kosher salt
6 oz (170 g) milk chocolate, finely chopped
3 oz (85 g) bittersweet chocolate, finely chopped
2 cups (500 mL) whipping cream
Chocolate Ganache (recipe follows)
White Chocolate Curls (recipe follows)
2/3 cup (80 mL) crushed malted milk balls
1. Preheat oven to 350°F (177°C). Grease three 8-inch (20-cm) round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk flour, sugar, cocoa, brown sugar, baking soda, baking powder and salt. In a separate bowl, stir the coffee and butter until butter is melted; whisk in buttermilk, oil, eggs and vanilla. Whisk into flour mixture until smooth.
3. Divide batter equally among prepared pans, smoothing tops. Bake for 25 to 30 minutes or until a cake tester inserted in the centre comes out clean. Let cool in pans for 20 minutes. Run a knife around the edges, then invert onto wire racks and peel off paper. Let cool completely.
4. For the mousse, stir gelatin and cold water in a small bowl; set aside and let bloom. Whisk malted milk powder, milk and sugar in a medium saucepan until smooth. Heat over medium heat, stirring until the malted milk powder and sugar are dissolved. In a large bowl, whisk egg yolks to break up; slowly stream in the milk mixture, whisking constantly. Return egg mixture to the saucepan and cook over medium heat, stirring constantly, until just hot and giving off steam.
5. Remove from heat. Stir in reserved gelatin and salt until dissolved. Add the chocolates and stir until smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally. Whip cream to soft peaks; fold half of it into the chocolate mixture until homogeneous. Fold in remaining whipped cream until no streaks remain. (It will be loose but will firm up as it cools.)
6. To assemble the cake, place an 8-inch (20-cm) springform pan or high-sided cake pan on a parchment paper-lined baking tray. Cut a parchment paper collar to reach 6 inches (15 cm) above the top of the pan.
7. Trim tops of cakes using a large serrated knife; brush loose crumbs from layers. Cut each cake in half horizontally to make six layers. Place 1 layer, cut side up, into the bottom of the prepared cake ring. Spoon or pour on 1 1/4 cups (310 mL) of the mousse, spreading with the bottom of a soup ladle and top with another cake layer, gently pressing to evenly distribute mousse. Repeat with remaining layers and mousse, ending with atop cake layer.
8. Cover loosely with plastic wrap and refrigerate until firm, at least 6 hours or preferably overnight.
9. To glaze the cake, remove the ring of the springform pan (or carefully lift it out of the cake pan using a parchment collar and transfer it to the serving dish) and peel away the paper. Return to refrigerator. Make Chocolate Ganache and spoon over cake. Refrigerate until set.
10. Make White Chocolate Curls and place them on top of the cake. Sprinkle with malted milk balls. Refrigerate until ready to serve.
Serves 10 to 12
CHOCOLATE GANACHE
Place 3 oz (85 g) finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat 1/3 cup (80 mL) whipping cream until bubbles form around edges; pour over chocolate and let stand for 1 minute. Stir until smooth and glossy.
WHITE CHOCOLATE CURLS
Melt 3 oz (85 g) chopped white chocolate and spread thinly on an inverted baking tray using an offset spatula. Refrigerate until pliable but not sticky, about 15 minutes. Using an offset spatula or bench scraper held at a 45-degree angle, pull through chocolate to scrape into curls. (Refrigerate pan if chocolate begins to soften.)
