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1. Heat oven to 350 degree F. Combine cocoa and malt powder in a small bowl. Grease three 9x1-1/2-inch round baking pans and lightly dust each with 1 teaspoon of the cocoa-malt mixture. In a medium bowl stir together the flour, remaining cocoa-malt mixture, baking powder and baking soda. Set aside.
2. In a large mixer bowl beat the shortening on medium-high speed 30 seconds. Add sugar and beat until combined. Reduce speed and add eggs, one at time, beating 30 seconds after each addition. Beat in chocolate and vanilla. On low speed alternately add flour mixture and chocolate milk, until thoroughly combined. Scrape batter into prepared pans. Smooth batter with a spatula. Gently tap pans on counter top a few times to release air bubbles and level batter. Bake 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove cake from pans and cool completely.Make white-chocolate frosting::
3. In a large saucepan bring cream, butter and sugar to a boil. Remove from heat and stir in white-chocolate chips. Let stand 3 minutes. Add vanilla and whisk until smooth. Pour into a mixer bowl and chill 2 hours or until thickened but pourable. Beat on high speed until fluffy. Fold in chocolate chips.
4. To assemble, place one cake layer on a serving platter and spread with 3/4 cup of the frosting. Top with second cake layer and another 3/4 cup of the frosting. Top with third cake layer and spread top and sides with remaining frosting. Makes 12 to 14 servings.