oven to 350 degrees F.
In a stand mixer, combine butter, oil and sugar and
cream until pale and fluffy. Add eggs, one at a time until well combined. In a separate
bowl, mix cocoa, flour, baking soda, baking powder, and salt.
Whisk to combine or sift. Alternately add dry and wet ingredients to mixing bowl. Mix until
Line 3 8” cake pans with parchment paper and spray the sides with non-stick
baking spray. Divide the batter between cake pans and bake for 24 – 26 minutes.
Once baked, let the cakes cool at room temperature for 15 minutes, then invert
onto some plastic wrap. Wrap cakes and chill in the refrigerator for about an
hour until completely cool.
To make frosting, melt milk chocolate in a microwave safe bowl in 30 second increments until completely melted.
Combine butter and powdered sugar in a mixing bowl fitted with a paddle attachment and beat until pale and fluffy.
Add in malt powder, salt, and vanilla. Scrape down sides as needed and
keep beating until smooth.
Add melted milk chocolate last, scrap down sides and
beat until smooth.
To build the cake, place a small dot of frosting on the
plate. Unwrap and place cake on the frosting. Use a cookie scoop to scoop
frosting onto the cake. Use an offset spatula to smooth on the layer evenly.
Repeat with remaining 2 layers of cake. Add the rest of the frosting to a
piping bag and pipe in frosting to fill in the sides. Smooth it out with the offset
spatula. Style as desired, and top with malted chocolate candies! This cake can
be made up to 3 days in advance.