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.