Chocolate Malt Cake

OVEN 350

Cake:

½ cup unsweetened cocoa powder

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

2/3 cup softened butter

1 ¾ cups sugar

3 eggs

4 oz. unsweetened chocolate, melted and cooled

2 tsp. vanilla

1 ½ cup milk

Grease three 8x8 baking pans, lightly dust cocoa powder on each pan. In a medium bowl, stir together flour, cocoa powder, baking powder, and baking soda. Set aside. In a large mixing bowl beat butter for 30 seconds. Add sugar and beat 30 seconds. Add eggs one at a time, beating for 30 seconds after each. Beat in chocolate and vanilla. Alternate adding flour mixture and milk, beating on low until combined. Divide into pans. Bake for 17-20 minutes or until knife comes out clean.

Frosting:

2 cups whipping cream

1/3 cup malt powder

2 packages of chocolate chips (11.5 oz.)

In a saucepan over medium=high heat bring cream just to boiling. Stir in malt powder. Add chocolate chips and do not stir. Cover and set aside for 5 minutes. Stir until smooth. Transfer to a large mixing bowl. Mixture will be thin. Cover and refrigerate for 3 hours. After chilling, set bowl of frosting in a larger bowl of ice water. Beat frosting with an electric mixer on medium speed for 3 minutes or until fluffy( the frosting will turn light brown.)

Assembly:

Cakes

Frosting

2 cups malt balls (1 cup coarsely chopped, 1 cup whole)

Stack cakes, spreading ¾ cup frosting between each layer of cake. Frost the top and sides of the cake, reserving some for piping. Pipe edges for finish. Top with chopped and whole malt balls. Keep in refrigerator.