Recipes and Cooking Triple Chocolate Cake with Malted Crunch 3.7 (18) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 7, 2012 Print Rate It Share Share Tweet Pin Email Photo: Cameron Sadeghpour Prep Time: 45 mins Bake Time: 25 mins Cool Time: 15 mins Total Time: 1 hrs 25 mins Servings: 16 Jump to Nutrition Facts Ingredients Cake 2 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup butter, softened 1 ¾ cup granulated sugar 3 eggs 4 ounce unsweetened chocolate, melted and cooled 2 teaspoon vanilla 1 ½ cup milk ⅓ cup malted milk balls, coarsely chopped Chocolate Buttercream 6 tablespoon butter, softened 4 ½ cup powdered sugar 6 tablespoon unsweetened cocoa powder 5 tablespoon milk 1 ½ teaspoon vanilla Chocolate Ganache ½ cup whippping cream 6 ounce semisweet chocolate, chopped ½ cup malted milk balls, coarsley chopped Directions Line two 9x 1 1/2 inch round cake pans with parchment paper. Grease pans; set aside. In a medium mixing bowl stir together the flour, 1/2 cup cocoa powder, baking powder, baking soda, and salt. Set aside. Preheat oven to 350°F. In a large mixing bowl beat the butter with electric mixer on medium-high for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in melted unsweetened chocolate and vanilla. Alternately add flour mixture and 1 1/2 cups milk, beating on low after each addition until thoroughly combined Divide batter between prepared pans; spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack 10 minutes. Remove layers from pans. Cool completely on wire rack. Place one layer on serving plate. Add a layer of buttercream. Add cake layer, press 1/3 cup coarsely chopped malted milk balls into sides of buttercream. Pour warm Ganache over top. Then sprinkle with 1/2 cup coarsely chopped malted milk balls. Chocolate Buttercream In a medium mixing bowl beat 6 tablespoons butter with an electric mixer on medium speed until fluffy. Gradually add 1 1/2 cups powdered sugar and 6 tablespoons unsweetened cocoa powder, beating well. Slowly beat in 5 tablespoons milk and vanilla. Gradually beat in enough of the remaining powdered sugar to desired consistency. Chocolate Ganache In a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Rate it Print Nutrition Facts (per serving) 555 Calories 25g Fat 85g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 555 % Daily Value * Total Fat 25g 32% Saturated Fat 14g 70% Cholesterol 79mg 26% Sodium 282mg 12% Total Carbohydrate 85g 31% Total Sugars 63g Protein 6g Vitamin C 0.1mg 1% Calcium 87mg 7% Iron 3.2mg 18% Potassium 269mg 6% Fatty acids, total trans 1g Folate, total 40mcg Vitamin B-12 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.