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1
Frosting:
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2
Melt one 12-ounce package of semisweet chocolate chips in a saucepan over low heat, stirring constantly.
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3
Set aside to cool.
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4
Beat whipping cream and malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
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5
Whip sugar, softened cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
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6
Add melted chocolate chips and beat 1 more minute.
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7
Add half of malt-cream mixture and beat until uniform in color.
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8
Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
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9
Refrigerate at least 2 hours before icing cake.
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10
For cake: Preheat oven to 300 degrees F.
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11
Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper.
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12
Set aside.
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13
Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes.
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14
Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
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15
Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.
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16
Beat in 1/3 of boiling water.
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17
Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
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18
Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed.
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19
Scrape mixing bowl often.
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20
Pour equal amounts of batter into prepared pans.
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21
Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
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22
Do not open oven while cake is baking.
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23
Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely.
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24
Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
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25
Refrigerate 2 hours before cutting.
