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1
Preheat oven to 350*.
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2
Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
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3
In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
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4
In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
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5
Add sugar; beat until combined.
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6
Add eggs, one at a time, beating for 20 sec after each.
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7
Beat in chocolate and vanilla.
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8
Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
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9
Divide batter into prepared pans; spread evenly.
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10
Bake for 17-20 min or until toothpick comes out clean.
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11
Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
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12
Frosting:.
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13
In saucepan over med-high heat bring cream just to boiling.
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14
Stir malt powder.
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15
Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
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16
Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
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17
Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
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18
Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
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19
Assembly:.
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20
Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.
