Description
A delightful dessert that combines rich chocolate flavors with the tartness of fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 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
Instructions
- 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, then mix in the vanilla extract.
- Gradually add the flour mixture and cocoa mixture, alternating 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 toothpick inserted into the center comes out clean. Let the cakes cool in the pans for an hour.
- For the ganache, combine chopped chocolate, sugar, cocoa powder, malt powder, and salt in a large heatproof bowl. 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 cream and whip for another 2 minutes.
- Gradually stream in the cooled ganache and whip for 2 more minutes. Add crushed freeze-dried raspberries and mix until combined. Chill for at least 30 minutes.
- Once the ganache is chilled, whip it again for 3-4 minutes until light and fluffy. Layer the cooled cakes with whipped ganache, frosting between layers and over the top.
- Garnish with fresh raspberries and a dusting of powdered sugar.
Notes
Make sure all ingredients are at room temperature for better mixing and texture. Don’t overmix the batter to keep the cake light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, chocolate, raspberry, dessert, malted, ganache