Pre-heat oven to 160°C. Grease and line two 20cm cake tins

In a stand mixer, beat sugar and butter until smooth and creamy

Add eggs, one at a time and beat until fully combined

Add combined flours, malt, baking powder and bicarb and mix until combined. Then add milk, oil and vanilla and mix until smooth

Pour evenly between the two tins and bake 45 minutes or until cooked

Cool in tins 10 mins, then transfer to wire rack to cool completely

Meanwhile, make the frosting

Ice cooled cakes in between layers, on top and around the edges

Decorate with crushed Malteasers and serve

Beat the butter in a stand mixer until pale and creamy

Add in malt powder, icing sugar, cocoa and 1 tablespoon milk. Beat until smooth, adding remaining milk if necessary