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  1. Preheat oven to 180º C. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, milk powder, sugar, cocoa, baking powder, salt and espresso powder to a large bowl or the bowl of a stand mixer. Stir through flour mixture until combined well.
  3. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  4. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Cake batter should be very thin.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Add cocoa and milk powder to a large bowl. Whisk through to remove any lumps. Cream together until well-combined with an electric mixer.
  8. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  9. Add vanilla extract and espresso powder and combine well.
  10. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
  11. Frost cakes, pour on frosting over the cake. Place the entire cake in the refrigerator and let cool for at least an hour, and garnish with maltesers.