Chocolate Malt Cake with Ganache, Part 2

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As promised, here is the remaining recipe and final details for the perfect Valentine’s cake for your sweetie. For the cake and frosting recipe, please check out THIS post.

If you make the cake, I’d love you to make a comment and even send in some pics ([email protected]). If I get any, I will add to my post on Monday (Valentine’s Day).

Chocolate Malt Ganache

8 oz heavy cream

1 tbl butter

1 oz sugar (~ 1/8 cup)

12 oz chocolate chips (good quality)

1-2 tbls malted milk powder

Place chocolate in a stainless steel bowl. Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth.

Allow to cool to room temp and use to ice cake by pouring and spreading.

To assemble the cake:

Place cake on serving platter or cake stand. Frost with chocolate buttercream until smooth. Place some frosting in a piping bag with tip 18 (or just use a zip top bag with a opening cut at the bottom). Pipe a decorative border on the cake where the cake meets the cake board/platter (mine looks like little sea shells using tip 18).

Use the cooled ganache to top the cake. Gently pour the ganache onto the center of the cake and work your way out to the sides. Go slowly…you can always add more, but you can’t take it away. Use an offset spatula (or butter knife) to help guide the ganache over the top of the cake and down the sides.

Use the same buttercream in the piping bag to pipe little circles that the malt balls will rest on. Do as many as you’d like. Then gently place the malt balls on the circles. DONE! Take a picture and surprise your sweetie!