Triple Malt Chocolate Cake

It's not that I have given up taking pictures - I've just been quite busy with work. Personally I don't like to cook anything that you can't see the finished result of first, but you'll have to trust me on this one. It is in fact a slightly altered version of this from Chow's website, and there's a picture there for reference.I cooked mine slightly less then they have recommended to get a fudgey brownie like consistency in the middle.

Triple Malt Chocolate cake

240g malted milk powder (like Ovaltine)
200g Plain flour
90g good quality cocoa powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3 large eggs
230g caster sugar
160 ml vegetable oil
2 teaspoons vanilla extract
320 ml whole milk

To Frost:
1 big bag of Maltesers, coarsely chopped
Vanilla Malt Icing - see below

Heat the oven to 180C and arrange the rack in the middle. Line 2 8-inch cake pans (or one large brownie tin if you fancy a tray bake) with baking paper.

Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and stir to combine.

Beat the eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.

Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 4o minutes. Remove cakes from the oven and transfer to a wire rack to cool completely before icing.

To Frost:
200g unsalted butter, at room temperature
350g icing sugar
3/4 cup malted milk powder
120 ml whole milk, at room temperature
2 teaspoons vanilla extract

Cream the butter and sugar (use a whisk attachment) until mixture is light and whipped, about 3 minutes. Add remaining ingredients continue to whip at medium high speed until frosting is evenly combined and light, about another 3 minutes.

To frost, place a cake layer a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer then stack the second layer on the top (pick the flattest side to face upward on the top), and evenly spread the rest of the frosting over the top and sides of the whole cake. Press the crushed Maltesers into the frosting around the sides of the cake and serve.