Malted Chocolate Raspberry Cake

Malted Chocolate Raspberry Cake is the perfect dessert for chocolate lovers. This rich and moist cake is layered with a creamy malted raspberry ganache that melts in your mouth. Topped with fresh raspberries and a dusting of powdered sugar, it not only tastes amazing but looks great too!

Why Make This Recipe

This recipe is a great choice for any occasion. Whether it’s a birthday, a family gathering, or just a treat for yourself, this cake will impress everyone. The combination of chocolate and raspberry is classic and delicious. Plus, it’s not too hard to make, and the results are so satisfying!

How to Make Malted Chocolate Raspberry Cake

Ingredients:

16 tablespoons (226g) unsalted butter, room temperature
3 large eggs (150g), room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup (70g) Dutch-processed unsweetened cocoa powder
2/3 cup (156g) boiling water
1/3 cup (80g) sour cream
1 tablespoon (15g) vanilla bean paste or extract
1 2/3 cups (235g) all-purpose flour
1 tablespoon (12g) baking powder
1/2 teaspoon (5g) fine salt
1/2 teaspoon (3g) baking soda
1 1/2 cups (300g) semi-sweet chocolate, chopped
1/2 cup (100g) granulated sugar
2/3 cup (70g) Dutch-processed unsweetened cocoa powder
1/2 teaspoon (5g) fine salt
1 cup (235g) boiling water
6 tablespoons (86g) unsalted butter, room temperature
2/3 cup (160g) heavy cream
1/2 cup (60g) freeze-dried raspberries, crushed or finely processed
1/4 cup (40g) malted milk powder
1 cup fresh raspberries
Powdered sugar for dusting

Directions:

Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper. In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set it aside. In a separate heat-safe bowl, whisk together the cocoa powder and boiling water until smooth. Stir in the sour cream.
Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat for about 5 minutes on medium-high speed. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract. Gradually add the flour mixture and the cocoa mixture, alternating between them. 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.
For 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 it cool to room temperature. In a mixing bowl, whip the butter until light and fluffy. Add the cream and whip for another 2 minutes. Gradually stream in the cooled ganache mixture and whip for 2 more minutes. Add in the crushed freeze-dried raspberries and mix until everything is well 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 until light and fluffy. Layer the cooled cakes with the whipped ganache, spreading it between the layers and over the top. Garnish with fresh raspberries and a dusting of powdered sugar.

How to Serve Malted Chocolate Raspberry Cake

Slice the cake into wedges and serve it on plates. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Malted Chocolate Raspberry Cake

You can store this cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, put it in the fridge for up to a week. Just make sure it’s covered to keep it fresh!

Tips to Make Malted Chocolate Raspberry Cake

Make sure all your ingredients are at room temperature before you start. This helps the cake rise better.
To prevent the cake from sticking, grease the pans well and line them with parchment paper.
If you want a stronger raspberry flavor, you can add more freeze-dried raspberries to the ganache.

Variation

You can switch the raspberries for another fruit, like strawberries or cherries, if you prefer. Just make sure to adjust the flavor according to your taste!

FAQs

1. Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder, but it may affect the flavor slightly.

2. How do I know when my cake is done baking?
Insert a knife or toothpick into the center. If it comes out clean, the cake is done.

3. Can I freeze the cake?
Absolutely! You can freeze the cake layers for up to 3 months. Just wrap them tightly in plastic wrap before freezing.

With this simple recipe, you can enjoy a delicious Malted Chocolate Raspberry Cake that is sure to impress. Happy baking!