Malted Chocolate Raspberry Cake
This decadent Malted Chocolate Raspberry Cake combines rich chocolate cake layers with whipped malted chocolate raspberry ganache and is topped with sugared raspberries. Its a delightful twist on a classic chocolate dessert, perfect for any special occasion!
Ingredients
For the Chocolate Cake:
16 tbsp 226g unsalted butter, room temp
3 large eggs 150g, room temp
1 cups 300g granulated white sugar
cup 70g Dutch-processed unsweetened cocoa powder
cup 156g boiling water
cup 80g sour cream
1 tbsp 15g vanilla bean paste or extract
1 cups 235g all-purpose flour
1 tbsp 12g baking powder
tsp 5g fine salt
tsp 3g baking soda
For the Whipped Malted Raspberry Ganache:
1 cups 300g semi-sweet chocolate, chopped
cup 100g granulated white sugar
cup 70g Dutch-processed unsweetened cocoa powder
tsp 5g fine salt
1 cup 235g boiling water
6 tbsp 86g unsalted butter, room temp
cup 160g heavy cream
cup 60g freeze-dried raspberries, finely crushed
cup 40g malted milk powder
For Finishing:
1 cup fresh raspberries
Powdered sugar, for dusting
Instructions
1. Make the Chocolate Cake:
1 Preheat the oven to 350F 175C. Grease and line two 8-inch cake pans with parchment paper.
2 In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
3 In a heat-safe bowl, whisk the cocoa powder with boiling water until fully combined, then stir in the sour cream.
4 In a stand mixer, cream the butter until light and fluffy. Gradually add the sugar and continue to mix for about 5 minutes on medium-high speed until smooth.
5 Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6 Alternate adding the dry and wet mixtures to the creamed butter, beginning and ending with the dry ingredients. Do not over-mix.
7 Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick comes out clean.
8 Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare the Whipped Malted Raspberry Ganache:
1 In a large heatproof bowl, combine the chopped chocolate, sugar, cocoa powder, malted milk powder, and salt.
2 Pour the boiling water over the mixture and stir until everything is melted and fully incorporated. Let the mixture cool to room temperature.
3 In a stand mixer, whip the butter until light and fluffy, about 2 minutes. Add the heavy cream and whip for another 2 minutes.
4 Slowly pour in the cooled ganache mixture and continue whipping for another 2 minutes.
5 Stir in the crushed freeze-dried raspberries and mix until fully combined. Chill the ganache for at least 30 minutes.
3. Assemble and Finish the Cake:
1 Once the ganache is chilled, whip it again for 3-4 minutes until light and fluffy.
2 Layer the cooled cakes with the whipped ganache in between. Spread a generous layer of ganache over the top and sides of the cake.
3 Top with fresh raspberries and dust with powdered sugar for a beautiful finish.
4 Slice and enjoy this rich and flavorful dessert!
This cake is a perfect blend of chocolate richness and fruity sweetness, making it a luxurious treat for any celebration!