Malted Chocolate Cake

1. Line a 9x13 inch (23x33 cm) pan with parchment paper and set aside. Position a rack in the center of the oven and preheat to 350ºF (180ºC).
2. In your stand mixer or a large bowl, sift and combine your sugar, flour, cocoa powder, malted milk powder, baking powder, baking soda and salt.
3. Add oil, buttermilk, eggs and vanilla to your dry ingredients. With a hand-held or stand mixer fitted with a paddle attachment, whisk on low speed for 30 seconds. Scrape the sides and bottom of the bowl. Continue whisking on low for an additional 30 seconds.
4. Add hot water and mix just until combined. Another 30 seconds. Please be aware that the batter will be quite thin.
5. Transfer the batter to your prepared pan and bake between 28 to 35 minutes. Mine too exactly 30 minutes. Cakes are ready when an inserted toothpick comes out clean or the cake has pulled away from the sides of the pan.
6. Place pan on a wire rack for 10 minutes to cool. Then, carefully lift the cake out of the pan by the parchment paper overhang and place back on the wire rack to cool completely.

Malted Chocolate Frosting

1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1 to 2 minutes.
2. Sift in powdered sugar, cocoa powder and malted milk powder, along with 6 tablespoons of milk and vanilla. Beat on low speed for 30 seconds, then switch to medium-high speed and beat for 2 minutes. At this point, you can add more milk if you'd like, 1 tablespoon at a time until you reach the desired consistency. Add a pinch of salt if needed.
3. Spread the frosting on top of your cooled cake and enjoy!!