Preheat oven to 180°C (160°C fan-forced). Grease and line two 20cm springform cake tins with baking paper.

Place water, sugar, Saunders’ Malt Extract, butter, cocoa powder and bicarbonate of soda in a large saucepan or pot over low heat. Heat, stirring, until butter melts. Increase heat to medium and bring to a simmer – the mixture will rise and double in size. Remove from heat, transfer to a bowl of a stand mixer and allow to cool for 15 minutes.

Once cooled, add vanilla and whisk in eggs on low speed. Add flour and baking powder and continue mixing on low speed, scraping the sides of the blow, until just combined. Divide batter into the prepared tins and bake for 30 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven, place on a wire rack in the tins for 10 minutes. Remove from tins and allow cakes to cool completely before assembling.

Meanwhile make the frosting. Place cream cheese, butter, and brown sugar in a small bowl of a stand mixer and beat on high speed for 1-2 minutes until the mixture is pale and fluffy. Reduce speed to slow and drizzle in the malt extract.

To assemble, place one cake round on a serving plate and spread the top with half of the frosting, pushing a little more frosting around the edge. Place the second cake on top and using a cake scraper, smooth remaining icing into the gaps between the two layers, and around the sides and top of the cake.

Place popped corn in a large bowl. Drizzle wih malt extract and mix well. Place the malted popped corn on to of the cake. Drizzle with extra malt, if you like.

Serve immediately or store in the fridge before serving. The cake will keep in the fridge for up to 5 days.