Name: Chocolate-Malt Cake
Cook time: 1 1/2 hours
Total time: 20 hours (includes baking, cooling, and chilling time)
Yield: Makes 10 servings
Ingredients: 2/3 cup Milk Crumbs; 6 tablespoons Ovaltine Chocolate Malt Mix; 1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1 1/3 cups Ovaltine Chocolate Malt Mix; 4 ounces bittersweet chocolate (70% to 72% cacao), chopped; 1 teaspoon mild-flavored (light) molasses; Pinch of coarse kosher salt; 1/2 cup heavy whipping cream; 1/2 cup light corn syrup; 1/4 cup sugar; Nonstick vegetable oil spray; 2 ounces bittersweet chocolate (70% to 72% cacao), chopped; 1 3/4 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon coarse kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 2 1/4 cups sugar; 3 tablespoons light corn syrup; 3 large eggs; 3/4 cup buttermilk; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup whole milk; 3 tablespoons Ovaltine Classic Malt Mix; 2 cups mini marshmallows; Stand mixer with paddle attachment; 3 8-inch cake pans with 1 1/2-inch sides; 8-inch springform pan; Kitchen torch

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Chocolate-Malt CakeChristopher Griffith

Brownie-like cakes are layered with malt-fudge sauce, chocolate-malt crumbs, and charred marshmallows in this Dr. Seuss-like dessert. To help support the sweet structure, the dessert is assembled in a springform pan. Timing note: The assembled cake needs to chill overnight and has to stand at room temperature for a few hours before serving.

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