Toast the malted milk powder. To amplify the malt flavor, toast the malted milk powder at a low temperature (200 degrees F) for about 30-40 minutes, stirring every 10 minutes. Be sure to toast enough for both the cake and the frosting!




Sift the malted milk powder. Malted milk powder tends to clump up when toasted in the oven. Before using it in the cake batter or frosting, sift it through a fine mesh sieve to bring it back to a super fine powder.




Use a cake strip to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.




When making the frosting, trust the process! This is an unusual frosting, as it resembles cookie dough more than frosting up until the whipped cream is folded in. But don't panic because in the end you'll be rewarded with a very rich, creamy chocolate malt frosting!