This Malt and Honeycomb cake has four layers of soft and light vanilla malt cake, filled with a crunchy honeycomb ganache, and covered in a rich chocolate ganache frosting.
This cake features four layers of the softest, lightest vanilla malt sponge, layered with crunchy honeycomb ganache, and wrapped in a rich chocolate ganache frosting.
Malt and Honeycomb Cake
This Malt and Honeycomb Cake features four layers of the softest, lightest vanilla malt sponge, layered with crunchy honeycomb ganache, and wrapped in a rich chocolate ganache frosting.
Malt and Honeycomb Cake
Ingredients
Vanilla Malt Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup malted milk powder or malt extract
- 1 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Honeycomb Ganache:
- 1 cup dairy-free dark chocolate chips
- ½ cup canned coconut milk full-fat
- ½ cup honeycomb pieces store-bought or homemade
Chocolate Ganache Frosting:
- 2 cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 2 tbsp dairy-free butter
Instructions
Prepare the Vanilla Malt Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, malted milk powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, water, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Honeycomb Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.
- Gently fold in the honeycomb pieces.
- Allow the ganache to cool slightly before using.
Prepare the Chocolate Ganache Frosting:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.
- Allow the ganache to cool slightly before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of honeycomb ganache over the cake layer.
- Repeat with the remaining layers, finishing with a layer of ganache on top.
- Spread the chocolate ganache frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, indulgent cake!
Notes
- Malted Milk Powder: Ensure the malted milk powder is dairy-free if necessary. Alternatively, use malt extract for a similar flavor.
- Honeycomb: You can use store-bought honeycomb pieces or make your own at home.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.