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.