Pre-heat your oven to 350F (conventional), and line 2 9” cake pans with parchment paper and butter
In a large bowl, whisk together all the dry ingredients except the malted chocolate powder using a hand whisk
In a cup, mix the milk with the malted chocolate powder
Add the egg, oil and ovaltine milk to the dry ingredients. Whisk until combined
In a separate cup, mix the boiling water with instant coffee, and then whisk into the cake mixture
Lastly, fold in the sour cream to bring it all together. Don’t over mix unnecessarily
Divide the batter into 2 pans equally and bake for 25-30 min (baking time can vary, check after 25 min with a toothpick, should have moist crumbs attached)
Cool cakes on a wire rack
For the frosting, whisk the butter and cream cheese until creamy, then add cocoa powder and malted chocolate powder, and whisk in. Then add the sugar 1 cup at a time and whisk at high speed until you achieve a light and silky cream cheese frosting
Once the cakes are cooled, trim off the tops and divide into 2 halves each using a sharp serrated knife. This will give you 4 layers total.
Assemble your cake by placing a layer of chocolate cake, covering with frosting, and repeating. At the end, use the remaining frosting to cover the cake edges and top fully.
Refrigerate for 1-2 hours and then serve!
