Malted Chocolate Raspberry Cake

Malted Chocolate Raspberry Cake is a delightful dessert that combines rich chocolate flavors with the tartness of fresh raspberries. This cake is perfect for special occasions or just a sweet treat at home. Its soft, moist layers and creamy ganache leave everyone wanting more.

Why Make This Recipe

This recipe stands out because it offers a unique twist with malted milk powder, enhancing the chocolate flavor. The freshness of raspberries provides a burst of tartness that perfectly balances the sweetness of the cake. It’s a fantastic dessert for chocolate lovers and an impressive centerpiece for any gathering.

How to Make Malted Chocolate Raspberry Cake

Ingredients:

16 tablespoons unsalted butter, room temperature
3 large eggs, room temperature
1 1/2 cups granulated sugar
2/3 cup Dutch-processed unsweetened cocoa powder
2/3 cup boiling water
1/3 cup sour cream
1 tablespoon vanilla bean paste or extract
1 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 1/2 cups semi-sweet chocolate, chopped
1/2 cup granulated sugar (for ganache)
2/3 cup Dutch-processed unsweetened cocoa powder (for ganache)
1/2 teaspoon fine salt (for ganache)
1 cup boiling water (for ganache)
6 tablespoons unsalted butter, room temperature (for ganache)
2/3 cup heavy cream (for ganache)
1/2 cup freeze-dried raspberries, crushed
1/4 cup malted milk powder
1 cup fresh raspberries (for garnish)
Powdered sugar for dusting

Directions:

Prepare the cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set aside. In a separate heat-safe bowl, whisk the cocoa powder with boiling water until smooth. Stir in the sour cream. Cream the butter in a mixer until light and fluffy. Gradually add sugar and beat for 5 minutes on medium-high speed. Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract. Gradually add the flour mixture and the cocoa mixture, alternating between the two, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans and bake for 30-40 minutes, or until a knife or toothpick inserted into the center comes out clean. Let the cakes cool in the pans for an hour.
Prepare the whipped malted raspberry ganache: In a large heatproof bowl, combine the chopped chocolate, sugar, cocoa powder, malt powder, and salt. Pour boiling water over the mixture and stir until smooth. Let cool to room temperature. In a mixing bowl, whip the butter until light and fluffy (about 2 minutes). Add the cream and whip for another 2 minutes. Gradually stream in the cooled ganache mixture and whip for 2 more minutes. Add the crushed freeze-dried raspberries and mix until combined. Transfer to a bowl and chill for at least 30 minutes.
Finish and assemble the cake: Once the ganache is chilled, whip it again for 3-4 minutes until light and fluffy. Layer the cooled cakes with the whipped ganache, frosting between the layers and over the top. Garnish with fresh raspberries and a dusting of powdered sugar. Enjoy this luscious cake with layers of chocolate and raspberry goodness!

How to Serve Malted Chocolate Raspberry Cake

Slice the cake into wedges and serve it on plates. You can enjoy it plain or with a scoop of vanilla ice cream.

How to Store Malted Chocolate Raspberry Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the cake for longer storage. Wrap the slices in plastic wrap and place them in a freezer-safe bag.

Tips to Make Malted Chocolate Raspberry Cake

Make sure all your ingredients are at room temperature for better mixing and texture.
Don’t overmix the batter to keep the cake light and fluffy.
If you prefer sweeter cakes, you can increase the sugar a bit in the ganache.

Variations

You can experiment by adding different berries like strawberries or blueberries. You can also substitute the sour cream with Greek yogurt for a healthier option.

FAQs

Can I use fresh raspberries instead of freeze-dried for the ganache?

Fresh raspberries can be used, but they may add extra moisture and affect the texture of the ganache.

How do I know the cake is done baking?

Insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, you can make the cake layers in advance and store them tightly wrapped in the fridge for up to 2 days before assembling. The ganache can also be made a day ahead.