1. Preheat oven to 350°F/175°C
2. Spray a 9×13 pan with nonstick spray and set aside
3. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients on low speed for 30 seconds. Turn the mixer speed up to medium for 2 minutes, until the batter is creamy and smooth, scraping the sides of the bowl as necessary.
4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan.

Frosting

1. In a large bowl whisk together the cocoa powder, powdered sugar, malt powder and salt until combined.
2. In the bowl of the stand mixer fitted with the paddle attachment beat the butter until it’s smooth. Slowly add the powdered sugar mixer into the bowl followed by the heavy cream. Mix on low for 30 seconds, and then turn the mixer up to medium-high and beat the frosting for 3 minutes, until paler in color and creamy, scraping the sides of the bowl as necessary.
3. Frost the top of the cake in the pan when cooled, or remove the cake from the pan and frost the top and the sides.
4. Garnish with malt balls if desired.