Non stick spray
1 1/3 C. all purpose flour
3/4 C. unsweetened cocoa powder
1/4 C. malted milk powder
1 tp. kosher salt
1 tsp baking soda
3/4 tsp. baking powder
2 large eggs
1 large egg yolk
1 1/2 C plus 2 tbsp. granulated sugar
1 C buttermilk
1/2 C. vegetable oil
1/2 tsp. vanilla
3/4 C. coffee cooled, divided
2 tbsp. light brown sugar
Glaze:
3 oz. bittersweet chocolate, chopped
1/2 tsp. vanilla
1/2 C. heavy cream
1/4 C. malted milk powder
1/4 tsp. kosher salt
Chopped malted milk balls
Preheat oven to 350 degrees. Lightly coat a 9x5 inch loaf pan with non stick spray, then line with parchment paper, leaving overhang on long sides.
Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.
Whisk eggs, egg yolk, and 1 1/2 C. granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla, and 1/2 C. coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined do not overmix.
Scrape batter into prepared pan and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean; 60-70 minutes.
Meanwhile, combine brown sugar, remaining 1/ C. coffee and remaining 2 tbsp. sugar in a small bowl; stirring to dissolve sugars.
Transfer cake to wire rack set inside a rimmed baking sheet and brush with coffee mixture. Let cake cool completely in pan before turning out onto rack.
Glaze: Place chocolate and vanilla in medium bowl. Bring cream, mated milk powder and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit for 5 minutes.
Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned out cake on wire rack, letting it drip over the sides. Decorate if desired.
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