Malted milk chocolate buttercream and crunchy malt balls slathered between layers of fudgy cake make for the ultimate combination. You won't have to worry about having any left overs with this crowd pleasing hit.
FOR THE CAKE:
8" Round Cakegirls Chocolate Cake Recipe (Recipe)
FOR THE FILLING:
2 1/4 cups sugar
10 oz. egg whites (from approx. 9 eggs)
1/2 tsp. salt
6 sticks unsalted butter, cut into pieces and softened slightly
1 tsp. pure vanilla extract
1 1/2 cups malted milk powder
1/4 cup milk, heated until warm
8 oz. good quality milk chocolate (not chocolate chips)
3 cups of malted milk balls, chopped
In the bowl of a stand mixer, whisk together the sugar, egg whites and salt. Place the bowl over a pan of simmering water and whisk constantly until the mixture is no longer grainy and is extremely hot to the touch. About 3 minutes. Be sure to stir constantly so you avoid cooking the egg whites.
Put the bowl on a stand mixer, fitted with the whisk attachment. Beat on high until the mixture forms a stiff meringue and the bottom of the bowl is cool to the touch, approximately 10 minutes. (Make sure the meringue is completely cool before adding the butter so mix longer if necessary)
While the meringue is mixing, stir together the malted milk powder and the hot milk until dissolved and set aside. Next, break up or chop the chocolate and place in a small microwaveable bowl. Microwave in 20 second intervals, stirring in between each interval. Remove when 1/2 melted and continue to stir until completely melted.
Switch to the paddle attachment on the mixer. Set the mixer to low and add the butter to the meringue, a few pieces at a time. (mixture may look curdled during this process but will become smoother once all the butter is added ). Add the vanilla. Switch the mixer to medium and beat until fluffy.
Once fluffy, switch the mixer to low and stir in the malted milk mixture until combined. Then add the melted chocolate until combined. Remove the icing from the mixer and stir by hand to make sure everything in well incorporated.
Remove 1/2 of the icing, place in a bowl and stir in the chopped malt balls. Slice the cake layers and layer the cake 3 times with malt ball icing. Use the remaining malted milk chocolate icing to coat the outside of the cake.