Step 1

Preheat the oven to 350 degrees fahrenheit.

Step 2

Grease 2 4-inch cake pans and line them with parchment paper.

Step 3

In a bowl, whisk together the cake flour, sugar, baking powder, and salt.

Step 4

Add the butter and 2 tablespoons of the milk, and beat with an electric mixer on medium speed for about 1 minute.

Step 5

Add the egg, vanilla, and remaining milk and beat on medium for an additional 30 seconds.

Step 6

Scrape down the sides of the bowl and beat for an additional 20 seconds, until the mixture looks smooth and satiny.

Step 7

Divide the batter between the 2 pans and bake for 17-20 minutes.

Step 8

Cool on wire racks for 15 minutes.

Step 9

Turn the cakes out of the pan and cool completely.

Step 10

With an electric mixer, beat the butter on medium high until light and creamy.

Step 11

Add the confectioner's sugar and malt powder and beat on low until combined.

Step 12

Beat on medium high for an additional 2-3 minutes.

Step 13

Add in the melted chocolate and beat until combined, working quickly so the chocolate doesn't start to solidify.

Step 14

Add the vanilla extract, salt, and milk and beat until combined.

Step 15

Scrape down the sides of the bowl and beat on low until no more streaks of butter remain.

Step 16

To Assemble the Cake:

Step 17

Place one layer of the cake on a 4-inch cake board or plate.

Step 18

With an offset spatula, spread half a cup of frosting on top.

Step 19

Place the second layer on top, and then place the cake on a turntable.

Step 20

Apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.

Step 21

Let the frosting set up in the refrigerator for about 30 minutes.

Step 22

Apply the remainder of the frosting to the sides and top of the cake and use the leftover frosting to pipe a border if you wish.

Step 23

Top with sprinkles.