I’m going to keep this short and sweet because this recipe looks daunting enough as it is!

Jacqueline originally picked a chocolate to have in her recipe arsenal. Since this one is challenging to make gluten free/dairy free she asked me to post the original recipe. I gladly obliged.

Jacqueline is ah-mazing and made this cake gluten free so if you know someone with a food allergy, they can still enjoy the cake! Check out her gluten free cake recipe here!

We have a small group this week. Me, Audra over at The Baker Chick, and Jacqueline.

Don’t forget to check out our Pinterest page with pictures of all our past Milk Bar Monday recipes.

Like I said, this recipe looks daunting all typed up. But each component is fairly quick to make on its own, so the process isn’t too time consuming.

My notes on the recipe:

I wanted the middle layer to be laden with fudge so I used 1/4 of the recipe in each step, and I saved the fudge used to make the cake to pour over my finished  product.

I made both batches of the fudge sauce in the microwave. It is super easy and fast that way.

This cake is full of the malted flavor. If that’s not your thing, use the regular fudge recipe in it’s place.

Both the bf and I thought this cake tasted better frozen.


Yields: 6-8 pieces


  • 1 recipe Chocolate Cake
  • 1 recipe Ovaltine Soak
  • 1 recipe Malt Fudge Sauce, warm
  • 1/2 recipe Malted Milk Crumb
  • 1 recipe charred Marshmallows

Equipment needed: 1 (6 inch) cake ring


  1. Place parchment or plastic wrap on the counter. Invert your baked chocolate cake on to it. 
  2. Using the cake ring stamp out 2 cake circles. Do not eat or throw away the scrap cake yet! It is going to be your bottom layer.
  3. Place a silpat on a pan that is able to fit the cake ring. Place the cake ring on the silpat and line it with plastic wrap.
  4. Use the “scrap” cake to form an even bottom layer in the cake ring. You will use around half of the scrap cake for the bottom layer. Smush it all together and make sure it’s fairly even.
  5. Brush 1/2 of the Ovaltine soak over the bottom cake layer.
  6. Spread 1/5 * of the malt fudge over the bottom cake layer.
  7. Sprinkle half of the malted milk crumbs, and 1/3 the charred marshmallows over the fudge. Using a spoon, lightly press on the crumbs & marshmallows to make sure they stay in place.
  8. As evenly as you can manage, pour another 1/5 of the fudge over the marshmallows and crumbs.
  9. Take the uglier stamped out cake round and place it in the cake ring over the first layer of goodness. Repeat steps 5-8 over the middle cake layer.
  10. Place the other cake round over the layer of deliciousness. Pour the remaining fudge over the top of the cake and garnish with any remaining marshmallows or crumbs.
  11. Cover the cake with plastic wrap and freeze for at least 12 hours. (Can keep in the freezer for 2 weeks.)
  12. At least 3 hours before you plan on serving the cake take it  out of the freezer and pop off the cake ring. You can also remove the plastic wrap if it is stuck. Place the cake in the fridge to defrost for a minimum of 3 hours.
  13. Slice in to wedges and serve. If you want to store the cake, Christina recommends not covering with plastic because it will mess up the fudge. If you are not worried about this, go for the plastic wrap. If this is a concern you have, flip over a large bowl and use that as a cover for the cake.

*I used about a 1/4 of the fudge for each layer in the cake. I saved the fudge from making the chocolate cake and poured that over the top when my cake was ready to be eaten.

Christina recommends serving the cake at fridge temperature, but the bf and I both found we liked the cake straight out of the freezer.

Chocolate Cake

Yield: 1 Recipe


  • 115 g (8 tbsp or 1 stick) butter
  • 300 g (1 1/2 cups) sugar
  • 3 eggs
  • 110 g (1/2 cup) buttermilk
  • 40 g (1/4 cup) grapeseed oil
  • 4 g (1 tsp) vanilla extract
  • 1/4 recipe (3 tbsp) Fudge Sauce – recipe below
  • 115 g (1 1/4 cups) cake flour
  • 70 g (1/2 cup) good quality cocoa powder
  • 6 g (1 1/2 tsp) baking powder
  • 6 g (1 1/2 tsp) salt


To make the Fudge Sauce: 

  • Combine 1 oz chopped dark chocolate, 2 tbsp cocoa powder and a pinch of salt in a bowl. Set aside.
  • In a separate microwave safe bowl combine 2 tbsp corn syrup, 2 tbsp sugar and 1/4 cup heavy cream. Stir the ingredients together then microwave on high for 1 1/2 minutes. Stir again and make sure all the sugar has been dissolved. If it has not, microwave again for 30 seconds at a time, stirring at the end of every 30 seconds.
  • Pour the hot liquid over the chocolate mixture and let it sit one minute. After 1 minute whisk until it’s smooth and glossy (about 2 minutes). 

To make the cake:

  1. Heat the oven to 350 degrees F.
  2. Combine the butter and sugar in the bowl of your stand mixer. Paddle on medium high for 2-3 minutes, or until creamy. Scrape down the sides of the bowl with a spatula.
  3. Add the eggs and paddle on medium-high speed for 2-3 more minutes. Scrape down the sides of the bowl.
  4. On low speed, stir in the buttermilk, oil and vanilla. Increase the speed to medium-high and paddle for about 5 minutes. The mixture should be almost white in color, completely homogenous and about double the size of what it was before. There also should not be any streaks of fat or liquid. Scrape down the bowl.
  5. Add the fudge sauce and mix on low speed until fully incorporated. Scrape down the bowl.
  6. Using a whisk and a small bowl stir together the flour, cocoa powder, baking powder and salt. With the mixer on low speed add the dry ingredients. Mix for 45 seconds – 1 minute. Scrape down the bowl and mix on low speed for another minute.
  7. Line a cookie sheet (with raised sides) with parchment or a silpat. Pour the batter into the lined cookie sheet and spread into an even layer.
  8. Bake the cake for 30-35 minutes. Cool completely on a wire rack before continuing with the recipe.

Malted Milk Crumb

Yield: 2 1/2 cups


  • 40 g (1/2 cup) milk powder
  • 40 g (1/4 cup) flour
  • 12 g (2 tbsp) cornstarch
  • 25 g (2 tbsp) sugar
  • 2 g (1/2 tsp) salt
  • 55 g (4 tbsp) butter, melted
  • 20 g (1/4 cup) milk powder
  • 90 g (3 oz) white chocolate, melted
  • 60 g (3/4 cup) Ovaltine
  • 90 g (3 oz) white chocolate, melted


  1. Heat the oven to 250 degrees F.
  2. Combine the 1/2 cup milk powder, flour, cornstarch, sugar and salt in a medium sized bowl. Toss it all together.
  3. Add the melted butter and toss until everything is evenly coated and it’s starting to form small crumbs.
  4. Spread the crumbs into an even layer on a parchment (or silpat) lined cookie sheet and bake for 20 minutes. Remove after the 20 minutes and let cool to room temperature.
  5. Toss the cooled crumbs with 1/4 cup milk powder.
  6. Pour the first 3 oz melted white chocolate over the crumbs and mix until the white chocolate starts to harden and the clusters are no longer sticky.
  7. Toss the milk crumbs with the Ovaltine until it’s evenly distributed and the crumbs are light brown in color.
  8. Pour the remaining 3 oz melted white chocolate over the crumbs and toss until the white chocolate starts to harden and form crumbs. Keep tossing until no longer sticky. Use immediately or store in an airtight container in the fridge for 1 month.

Malt Fudge Sauce

Yield: 1 3/4 cups


  • 60 g (2 oz) chopped dark chocolate
  • 80 g (1 cup) Ovaltine
  • 5 g (1 tsp) molasses
  • 1 g (1/4 tsp) salt
  • 2 tbsp corn syrup
  • 50 g (1/4 cup) sugar
  • 110 g (1/2 cup) heavy cream


  1. In a small-medium sized bowl combine the chopped dark chocolate, Ovaltine, molasses and salt.
  2. In a small microwave safe bowl combine the corn syrup, sugar and heavy cream. Stir together and microwave on high for 1 1/2 minutes. Stir to see if the sugar is dissolved. If not, continue microwaving in 30 seconds intervals.
  3. Pour the hot liquid over the dark chocolate mixture. Let it sit for one minute then whisk until it’s smooth (about 2 minutes). Use immediately.

Ovaltine Soak

Yield: 1/4 cup


  •  1/4 cup milk
  • 2 tbsp Ovaltine, malt flavor

Directions: Whisk together the milk & Ovaltine until the Ovaltine is completely dissolved. Use immediately.

Charred Marshmallows

Yield: 2 3/4 cups

Ingredients: 150 g (2 3/4 cups) mini marshmallows


  1. Spread the marshmallows into an even layer on a cookie sheet and set the marshmallows on fire, using either a torch or your oven’s broiler.
  2. Let the marshmallows burn themselves out. The tops should be charred, while the bottoms are gooey and white. Use as soon as they are cool enough to handle.

Comments are closed.

Post Navigation