Deep Chocolate Cake with Double-Malt Topping

Bake in a 350 F. oven.
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1 3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1 1/2 cups milk
1 recipe Chocolate Malt Frosting
2 cups malted milk balls
Grease three 8x8x2-inch square or 9x1 1/2-inch-round cake pans. Lightly dust each pan with 1 teaspoon of the cocoa powder; set aside. In a medium bowl stir together remaining cocoa powder, flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat butter with a mixer on a medium speed for 30 seconds. Add sugar, beat until combined. Add eggs, 1 at a time, beating for 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed until combined. Divide batter among the pans, spread evenly.
Bake in a 350 F. oven for 17 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. Prepare frosting.
To assemble cake, spread 3/4 cup of the frosting on tops of 2 of the layers and stack on a serving plate. Add top layer, frost the top and sides of the cake. Place remaining frosting in a decorating bag fitted with a medium round tip. Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake. If desired, coarsely chop some of the malted milk balls. Place on top of cake. Cover and chill until ready to serve. Cover and store any leftovers in the refrigerator. Makes 20 servings.
Chocolate Malt Frosting: In a saucepan bring 2 cups whipping cream just to boiling over medium heat. Remove from heat. Stir in 1/3 cup malt powder. Add two 11 1/2-ounce packages milk chocolate pieces {do not stir}. Let stand for 5 minutes. Stir until smooth, {Mixture will be thin.} transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until frosting is thoroughly chilled. Set bowl of frosting in a larger bowl of ice water. Beat frosting with a mixer on medium speed about 3 minutes or until fluffy and of spreading consistency. {The frosting will turn a light brown color with beating.}

To make ahead: Prepare and bake cakes; cool completely. Place cake layers on baking sheets; freeze until firm. Once firm, place cakes in large freezer bags; seal, label, and freeze up to 3 months. To serve, thaw cake layers at room temperature for several hours. Frost as directed.