Dining In 2 minutes 14 December 2021

Recipe: Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting From Two Star Jean-Georges

A dangerously good double chocolate cake to sweeten any meal

Recipe dessert Home Baking

This rich chocolate cake from Two Star Jean-Georges is sinfully delicious (it can be ordered directly from bakery by abc). Here's how to make it. If you like the cake, try this caramelized apple pie from Jean-Georges' pastry chef Sean Considine or two recipes from Karen Demasco, pastry chef at abcv: pistachio babka with bergamot glaze and almond pound cake with lemon curd.


  • 2 cups sugar (400g)
  • 1 2/3 cup all purpose flour (205g)
  • 1 cup Valrhona cocoa powder (128g)
  • 1 ½ tsp baking soda (10g)
  • ½ tsp baking powder (2g)
  • ½ tsp. salt (4g)
  • 2 eggs
  • ½ cup safflower oil (118ml)
  • 1 cup buttermilk (237ml)
  • 1 cup water (237ml)


  • Preheat oven to 350°F (177°C).
  • Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with parchment paper and lightly spray again.
  • In a large bowl sift the dry ingredients (sugar, cocoa powder, baking soda, baking powder, salt) together.
  • In a separate bowl, mix the wet ingredients (Safflower oil, vanilla extract, buttermilk, and water) together.
  • Slowly add the wet ingredients to the dry ingredients while whisking to insure there are no lumps, and the mixture is smooth and well combined.
  • Portion the cake batter into the two pans evenly and allow the cake to sit at room temperature for 30 minutes.
  • Place in the oven and bake until you a light touch on the top the cake springs back or a cake tester inserted comes out clean.
  • Transfer the cakes to wire racks and let cool completely, about 2 hours. Unmold the cakes and remove the parchment paper from the bottom. Use a serrated knife and cut each cake in half, horizontally.
  • Place a bottom layer of the cake on a plate or cake board. Evenly spread 1/3 of the malted ganache on top. Repeat the process twice with top halves of each cake and then top with the remaining bottom half of the cake, bottom – side up. You should have three layers of ganache and four layers of cake.
  • Transfer the Marshmallow frosting to a pastry bag fitted with a round 5/8 inch tip (Ateco #808).
  • Pip frosting over the cake evenly, and spread using a small offset spatula. Using a blowtorch, toast the frosting evenly until lightly browned.
Malted Chocolate Ganache


  • 1 cup heavy cream (240g)
  • ¾ cup malted milk powder (95g)
  • 1 cup chopped milk chocolate (6oz)
  • 1 ½ cup chopped dark chocolate (9oz)


  • In a small sauce pan whisk together the cream and malt powder and bring to a boil.
  • Place the chopped chocolate in a mixing bowl.
  • Pour the boiling cream over the chocolate and let stand for 1 min.
  • Using an immersion blender, blend for at least 3 minutes, until shinny and smooth.
  • Let stand at room temperature for at least 6 hours before building the cake.
Marshmallow Meringue


  • 2 egg whites
  • 1 cup sugar (198g)
  • ¼ cup water (236ml)


  • Place the water a small sauce pot and place the sugar on top. Make sure it is fully hydrated and has the consistency of wet sand.
  • Place the egg whites in an electric mixer with the whisk attachment.
  • Start to cook the sugar on medium heat. When the sugar begins to boil, turn the mixer on medium speed. Cook the sugar to 250°F (120°C) using a candy thermometer to read the temperature.
  • Slowly pour the hot sugar down the side of the mixing bowl into the whipping whites. Turn the mixer up to medium high and continue to whip until cool.
  • Immediately frost the cake.

Hero image: Jean-Georges's chocolate cake with malted chocolate ganache and toasted marshmallow frosting. Photo courtesy Jean-Georges

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