It’s my favorite day- Milk Bar Monday!! Man oh man did we pick a good one to share with you today. Maybe not the simplest recipe we’ve done- but it is so delicious and totally worth it. In fact, Andy claimed that this was his favorite recipe I’ve made from the Milk Bar Cookbook so far! (He even liked it better than the Sweet Corn Cereal Milk Ice Cream Pie which used to be his reigning fave.)

Like always with Christina Tosi’s cakes, this one has many different layers and fillings making each bite taste better than the one before. The base is a rich chocolate cake with thick fudge filling, charred marshmallows, malted milk “crumb” and Ovaltine “soak” which keeps each layer of cake extra moist and flavorful.

From the outside, my cake got a little smudgy as the fudge seeped out a bit, but for some reason I kind of loved the gooey messy look of it. The fudge was used in place of frosting so the whole thing was a bit ooze-y.

Once I cut into the cake though, I was so relieved to see that everything had more or less stayed in place, and that the gooey fudge only make the cake richer and more delicious. I tried the cake right out the fridge, but after I photographed it and let it sit out for a few minutes, and the fudge got soft and almost melty, it was even better.

I only made one small change to the original recipe which was to use all her recipe for classic hot fudge instead of making an additional batch of “malt hot fudge.” Erin mentioned that she liked the classic better, so I thought I’d save myself one step and avoid making two batches. I’m sure using the other makes it taste “maltier,” but I am really glad I made it as I did. That fudge sauce was to die for!

It’s just a small group of us posting today, but Erin from Big Fat Baker has posted the whole original recipe for you with all it’s steps. Jacqueline from The Dusty Baker also made the cake, but gluten and dairy free!