Description
A rich and moist chocolate cake layered with creamy malted raspberry ganache, topped with fresh raspberries.
Ingredients
Scale
- 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
Instructions
- 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 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.
- 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.
Notes
Make sure all your ingredients are at room temperature before you start. To prevent the cake from sticking, grease the pans well and line them with parchment paper.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate cake, raspberry cake, malted cake, dessert, birthday cake