• Preheat your oven to 350°F, and prepare 2 9” cake pans with parchment paper and butter.
• In a big bowl, mix all the dry ingredients (except malted chocolate powder) using a hand whisk.
• Combine milk with malted chocolate powder in a cup.
• Add egg, oil, and Ovaltine milk to the dry ingredients. Whisk until combined.
• In a separate cup, mix boiling water with instant coffee, then whisk it into the cake mixture.
• Lastly, fold in the sour cream—don't overmix!
• Divide the batter into 2 pans and bake for 25-30 minutes (check with a toothpick after 25 min).
• Cool the cakes on a wire rack.

Now, for the frosting:

• Whisk butter and cream cheese until creamy, add cocoa powder and optional Ovaltine, then gradually whisk in powdered sugar until light and silky.
• Once the cakes are cooled, trim off the tops and cut each into 2 halves, giving you 4 layers.
• Assemble the cake by layering chocolate cake, frosting, and repeating. Use the remaining frosting to cover the edges and top.
• Refrigerate for 1-2 hours before serving!