Ingredients:

  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, Dutch-processed
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot black coffee, freshly brewed
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups icing (confectioners') sugar, sifted
  • 1/2 cup malted milk powder
  • 1/4 cup unsweetened cocoa powder (for frosting), sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 3 - 4 tablespoons whole fat milk
  • 6 oz malted milk candies (Whoppers or Maltesers), roughly crushed

Instructions:

  1. Prep Tins and Oven: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake tins and line the bottoms with parchment paper circles.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add Wet Ingredients (Except Coffee): Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on low speed until just combined, scraping down the sides of the bowl. Carefully pour the hot coffee into the batter and mix on low speed until the batter is smooth and very liquid.
  4. Bake and Cool Cakes: Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins on a wire rack for 15 minutes before inverting them onto the rack to cool completely.
  5. Prepare Malted Buttercream: In a clean mixer bowl, beat the softened butter until light and fluffy (about 3 minutes). Gradually add the sifted icing sugar, malted milk powder, and cocoa powder, mixing on low speed. Increase speed to medium-high and beat for 2–3 minutes. Add vanilla and 3 tablespoons of milk. Beat until smooth, adding the final tablespoon of milk one teaspoon at a time if needed to reach a smooth, spreadable consistency.
  6. Level and Crumb Coat: Once the cakes are completely cool, level the tops with a serrated knife. Place the first layer on the serving plate, spread with a thin layer of frosting. Top with the second layer. Apply a very thin layer of frosting around the sides and top of the entire cake (the crumb coat) to trap loose crumbs.
  7. Chill and Finish: Refrigerate the cake for 20 minutes until the crumb coat is firm. Remove the cake and apply the remaining buttercream thickly and smoothly over the entire cake. Gently press the crushed malted milk candies around the base and sprinkle generously over the top. Allow the cake to sit at room temperature for 30 minutes before serving.