Cake:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/4 cup chocolate malt powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot, freshly brewed coffee
Frosting:
3/4 cup butter
1 cup unsweetened cocoa powder
1/2 cup chocolate malt powder
5 1/2 cups confectioners sugar
3/4 cup whole milk
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.
In the work bowl of a stand mixer, whisk together sugar, flour, cocoa, malt powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla, and using the paddle attachment, beat at medium high speed for three minutes. Remove bowl from mixture, and stir in the hot coffee by hand. Divide mixture evenly between the two prepared pans. Bake for 35 to 45 minutes, or until tops spring back and a toothpick comes out clean. Remove from oven and cool on racks for 20 minutes. After the 20 minutes are up, run a knife around the edges of the pans, and invert both onto wire racks to cool completely.
To make the frosting, cream butter until light and fluffy, about 3 minutes. Stir in cocoa, malt powder, and confectioner’s sugar alternately with the milk and vanilla. Beat to a spreading consistency another 3 to 4 minutes. Frost cake as you see fit.