Dark Chocolate Malt Snack Cake (Edit recipe)

For the Snack Cake

1. Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.
2. In a medium bowl, combine the cocoa powders, chocolate, and hot coffee together. If the chocolate does not fully melt, heat in the microwave in 20 second intervals until fully melted.
3. In a large bowl, whisk together the flour, malted milk powder, sugars, espresso powder, baking powder, and salt.
4. To the dry ingredients, add the oil, milk, yogurt, eggs and vanilla. Whisk until fully combined.
5. Add in the chocolate mixture and whisk until fully combined.
6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in the pan for a few minutes before removing to cool completely on a wire rack.

For the Frosting

1. In the bowl of a stand mixer fitted with a whisk attachment, add the egg yolks and whisk on medium-high speed until thick and foamy.
2. Meanwhile, heat the sugar and water in a small frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F. Do not let it get any hotter.
3. While the egg yolks are still whisking on low speed, slowly drizzle the hot sugar syrup into the bowl. Turn the speed up to high and continue mixing until it has cooled down below 85 degrees F.
4. Add the butter to the mixture one cube at a time, allowing each piece to fully incorporate before adding another.
5. Add the melted chocolate, malted milk powder, and salt, and mix until fully combined.
6. Spread the frosting over the cooled snack cake, cut into 16 squares, and enjoy!