Chocolate Malt Cake

From our local/state paper The West Australian. Times are estimated. As good as this looks I can't imagine ever making it with diabetics in the family but is sounds and looks delicious.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 cake

Ingredients

• 2  cups  instant malted milk powder
• 1 1⁄2 cups self raising flour
• 3⁄4 cup  cocoa
•  salt (pinch)
• 3  eggs
• 1 1⁄2 cups caster sugar
• 2⁄3 cup  vegetable oil
• 2  teaspoons vanilla extract
• 1 1⁄2 cups milk
• 280  g  malted milk balls (2 x 140g packets of matlesers)

• Chocolate Ganache

• 1 1⁄2 cups  cream
• 400  g dark chocolate (chopped)

Directions

1. Preheat oven to 180°C.
2. Prepare 2 x 20cm square tins/baking pans with oil and flour - grease tins with oil and sprinkle flour on and coat by turning pan till it coats the pan.
3. Combine the malted milk powder, flour, cocoa and a pinch of salt.
4. Combine the eggs, sugar, oil and vanilla and whisk to combine.
5. Stir into the flour mixture and add the milk.
6. Divide evenly between the pans and bake for 35 to 40 minutes.
7. While baking make the ganache - heat the cream to boiling and pour over the chocolate and leave for a minute and then stir until the mixture is smooth and then allow the ganache to cool slightly.
8. Smooth some of the ganache over the top of one of the cooked cakes (you may have to slice the top off the even up) and then put the other cake on top and coat both of cakes with the rest of the ganache and press in the crushed maltesers on the top and the sides if you like.