- 4 large eggs, room temperature
- 1/2 cup whole milk
- 2 tsp pure vanilla
- 1 and 3/4 cups cake flour
- 1and 1/2 cups granulated sugar
- 3/4 cup Carnation Malted Milk Powder
- 2 tsp baking powder
- 1 tsp sea salt
- 2 sticks unsalted butter, cut into pieces
- 1 cup granulated sugar
- 6 Tbsp salted butter, room temperature, cut up into 6 pieces
- 1/2 cup heavy cream
- 1 tsp salt
- 1 ⅓ cup good quality bittersweet chocolate
- ½ cup heavy cream
- 3 sticks unsalted butter
- 1 cup Carnation Malted Milk Powder
- 2 tsp vanilla
- pinch of salt
- 4 cups powdered sugar
- whole milk
Preheat oven to 350 degrees Fahrenheit. Prepare malt soaking liquid: ½ cup whole milk whisked with ½ cup Carnation Malted Milk Powder. Grease three 6 inch cake pans with butter and flour. In a measuring cup, whisk eggs, milk, and vanilla. Combine flour, sugar, malted milk powder, baking powder, and salt in bowl of standing mixer fitted with paddle attachment, mix on low speed until combined. Add butter, one piece at a time and mix until combined. Add half of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds.Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes, rotate pan half way through to for even baking. Cool on rack for 10 minutes. When cakes are cool, poke holes into cakes with a fork and with apply soaking malt liquid with pastry brush. Wrap cakes and refrigerate until ready to use.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt.
Heat cream until bubbles start forming, and slowly pour over chocolate in heat proof bowl. Let sit for 2-3 minutes, then whisk to combine.
Malted Milk Buttercream
Beat butter in stand mixer until light and fluffy. Add vanilla, salt and malted milk powder, mix until combined. Add powdered sugar in increments of 1 cup, thin with whole milk as needed until your frosting is thick enough to stand in a peak without falling
Alternate layers of cake, salted caramel, and ganache and cover with malted milk buttercream. Drizzle warm caramel down sides and top with candy or truffles. Refrigerate until 1 hour before eating.