2 Cups All Purpose Flour
1 Tsp. Baking Powder
2 Tsp. Baking Soda
1 Tsp. Kosher Salt
2 Large Eggs
1 Tbsp. Vanilla Extract
1 Cup Milk
1 Cup Vegetable Oil
2 Cups Granulated Sugar
3/4 Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
1 Tbsp. Instant Coffee
Malted Cream Cheese Frosting
1 Stick Butter
1 8 oz. Cream Cheese
3 Cups Powdered Sugar
1/2 Cup Malted Milk Powder
1 Tsp. Vanilla Extract
Pinch of Kosher Salt
1/2 Cup Heavy Cream
*if you want a malted chocolate frosting add in 1/2 Cup Unsweetened Cocoa Powder and 1/2 Cup chocolate malted milk powder in place of the regular milk powder*
Preheat your oven to 350 degrees Fahrenheit, and grease two 9 inch round cake pans.
In a large bowl, mix together the hot water, instant coffee and stir to combine. Stir in the oil, milk, vanilla and eggs. Whisk until well combined.
In a separate bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the liquid ingredients to the dry and whisk until well combined. Divide the batter into the prepared pans and bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cakes to cool inside the cake pans for 15-20 then transfer to a wire rack and allow to cool completely.
To make the frosting, in a large bowl add in the butter and cream cheese and using an electric mixer mix for 1-2 minutes making sure to scrape down the sides in order to fully incorporate.
In a separate bowl combine the malted milk powder (if you're making the chocolate version add in the chocolate malted milk powder here), vanilla extract, heavy cream and mix to combine.
Slowly add the milk mixture to the butter mixture and beat until well combined. Scraping down the sides of the bowl as needed.
Gradually add in the powdered sugar (if you're making the chocolate version add in the cocoa powder here as well)and mix on low until incorporated. Then increase the speed to high and whip until fluffy about 3-4 minutes.
Frost the cake as desired. Serve and enjoy :)
You can make this into cupcakes as well. Just bake them for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean and allow them to cool completely before you frost them.