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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour.
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3
Set aside.
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4
Combine the malted milk powder, measured flour, cocoa powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
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5
Set aside.
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6
Combine the eggs, sugar, measured oil, and vanilla in a separate large bowl and whisk until combined and smooth.
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7
Add a third of the flour mixture and whisk until just incorporated.
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8
Add half of the milk and whisk until smooth.
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9
Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.
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10
Divide the batter evenly between the prepared pans.
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11
Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
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12
Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes.
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13
Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
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14
To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate.
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15
Evenly spread about a third of the frosting over the top of the layer.
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16
Stack the second layer and evenly spread another third of the frosting over the top and sides of the whole cake.
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17
(Dont worry about looks at this pointthis is just a base coat, or crumb layer, and it will be covered up later.)
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18
Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes.
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19
Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring its as even as possible.
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20
Press the malt balls into the frosting around the sides of the cake and serve.
