Description
A delightful dessert that combines rich chocolate with the tartness of fresh raspberries, perfect for celebrations or indulgent moments.
Ingredients
Scale
- 16 tbsp (226g) unsalted butter, room temp
- 3 large eggs (150g), room temp
- 1.5 cups (300g) granulated white sugar
- 2/3 cup (70g) Dutch-processed unsweetened cocoa powder
- 2/3 cup (156g) boiling water
- 1/3 cup (80g) sour cream
- 1 tbsp (15g) vanilla bean paste or extract
- 1.67 cups (235g) all-purpose flour
- 1 tbsp (12g) baking powder
- 1/2 tsp (5g) fine salt
- 1/2 tsp (3g) baking soda
- 1.5 cups (300g) semi-sweet chocolate, chopped
- 1/2 cup (100g) granulated white sugar
- 2/3 cup (70g) Dutch-processed unsweetened cocoa powder
- 1/2 tsp (5g) fine salt
- 1 cup (235g) boiling water
- 6 tbsp (86g) unsalted butter, room temp
- 2/3 cup (160g) heavy cream
- 1/2 cup (60g) freeze-dried raspberries, finely crushed
- 1/4 cup (40g) malted milk powder
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat the 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 heat-safe bowl, whisk the cocoa powder with boiling water until combined, then stir in the sour cream.
- In a stand mixer, cream the butter until light and fluffy. Gradually add the sugar and mix for about 5 minutes.
- Add the eggs one by one, mixing well each time.
- Alternate adding the dry and wet mixtures to the creamed butter, starting and ending with dry.
- Divide the batter into the prepared pans. Bake for 30-40 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, in a large heatproof bowl, mix the chopped chocolate, sugar, cocoa powder, malted milk powder, and salt. Pour boiling water over it and stir until smooth. Let it cool to room temperature.
- In a stand mixer, whip the butter until fluffy, then add heavy cream and whip for another 2 minutes. Slowly add the cooled ganache mixture and whip for another 2 minutes. Mix in the crushed freeze-dried raspberries. Chill the ganache for at least 30 minutes.
- Once the ganache is cold, whip it again for 3-4 minutes until fluffy.
- Layer the cooled cakes with the ganache in between, then spread a generous layer over the top and sides. Top with fresh raspberries and dust with powdered sugar.
Notes
Serve with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 2 days at room temperature or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, chocolate, raspberry, dessert, celebration