cake |
1 3/4 cups (12 1/4 ounces) sugar |
1 3/4 cups (7 3/8 ounces) king arthur unbleached all-purpose flour |
2 tablespoons (3/4 ounce) instant clearjel or cornstarch |
3/4 cup (2 1/4 ounces) dutch-process cocoa |
3/4 cup (3 3/4 ounces) malted milk powder |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 large eggs |
1/2 cup (4 ounces) water |
1/2 cup (3 1/2 ounces) vegetable oil |
2 teaspoons vanilla extract |
1 teaspoon chocolate extract, optional |
1 cup (8 ounces) hot water |
filling |
1 3/4 cups (14 ounces) heavy cream |
1/2 cup (2 1/2 ounces) malted milk powder |
1 tablespoon sugar |
1 tablespoon instant clearjel***(optional) |
1/4 cup (1 1/2 ounces) grated or finely chopped semisweet chocolate |
2 teaspoons chocolate extract, optional |
glaze |
1/4 cup (2 ounces) heavy cream |
1 tablespoon corn syrup, light or dark |
1/4 cup (1 1/4)malted milk powder |
1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped into 1/4 pieces |
crushed malted milk balls, for garnish |
*instant clearjel stabilizes the whipped cream. if you choose not to use it, prepare the filling and finish the cake just before serving. |