Preheat the oven to 350 degrees F (175 degrees C). This step is crucial for ensuring your cake bakes evenly and rises beautifully.
Grease two 8-inch round cake pans. Line the bottoms with parchment paper, grease the parchment as well, and lightly dust with all-purpose flour. This will prevent sticking and make for easy removal.
In a medium bowl, sift together the all-purpose flour, malted milk powder, unsweetened cocoa powder, baking soda, and baking powder. Set this mixture aside. Sifting helps to aerate the flour and ensures a lighter cake.
In a large mixing bowl, beat the unsalted butter and superfine sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. This process incorporates air into the mixture, which is essential for a fluffy cake.
Introduce the eggs, one at a time, beating well after each addition. Don’t worry if the mixture looks curdled after adding the second or third egg; it will smooth out once you mix it sufficiently.
Then, add the melted dark chocolate and Lyle's golden syrup. Mix until everything is well combined, creating a rich and flavorful batter.
In a separate large measuring cup, whisk together the whole milk, sour cream, and vanilla extract. This combination adds moisture and flavor to the cake.
Begin adding the sifted dry ingredients to the batter, starting with one-third. Mix on low speed until just combined. Then, pour in half of the milk mixture, mixing well. Continue alternating until all dry and wet ingredients are incorporated, finishing with the dry mixture. Ensure no dry streaks remain.
Gently fold the crushed Whoppers into the batter using a rubber spatula. This will distribute the candy throughout the batter, giving you delightful bursts of crunch.
Pour the batter evenly into your prepared cake pans and smooth the tops. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. This means your cake is perfectly baked!
Allow the cakes to cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely. This step is essential to keep the cake structure intact.
For the frosting, place the white chocolate and heavy cream in a medium heat-proof bowl set over a small saucepan of barely simmering water. Stir occasionally until melted, then remove from heat and let it cool to room temperature.
Beat the remaining unsalted butter in a mixing bowl on medium-high speed until smooth and creamy, about 4 minutes. Gradually add the powdered sugar, mixing until fully incorporated. Increase speed and beat until light and fluffy, about 3 minutes. Add the malted milk powder and vanilla extract, mixing until well blended.
Gradually pour in the cooled melted white chocolate mixture, beating until smooth and creamy. This will yield a luxurious, malty frosting.
Slice each cooled cake layer in half horizontally using a serrated knife, creating four layers. Place the first layer on a serving dish, and spread ¾ cup of frosting on top. Add the next layer of cake, repeating the frosting process until all layers are stacked. Finally, cover the outside of the cake with the remaining frosting using a large offset spatula.
Decorate the top with the speckled malted eggs for a festive touch. Now, your stunning Malted Chocolate Cake is ready to impress!
