Malted Chocolate Raspberry Cake: A Decadent Celebration Dessert 🍫🍇
This Malted Chocolate Raspberry Cake is the ultimate indulgence, combining rich chocolate layers, a whipped malted raspberry ganache, and a stunning finish with sugared raspberries. Perfect for special occasions, this cake is a feast for both the eyes and the palate!
Why You’ll Love This Cake
- Rich and Velvety Texture: Moist chocolate layers paired with creamy ganache create the perfect balance.
- Unique Malted Twist: The malted milk powder adds a nostalgic flavor that elevates the ganache.
- Fresh Raspberry Infusion: Freeze-dried raspberries and fresh berries offer a delightful fruity contrast to the chocolate.
- Elegant Presentation: Sugared raspberries and powdered sugar dusting make this cake look as good as it tastes.
Ingredients
For the Chocolate Cake:
- 16 tbsp (226g) unsalted butter, room temperature
- 3 large eggs (150g), room temperature
- 1½ cups (300g) granulated sugar
- ⅔ cup (70g) Dutch-processed unsweetened cocoa powder
- ⅔ cup (156g) boiling water
- ⅓ cup (80g) sour cream
- 1 tbsp (15g) vanilla bean paste or extract
- 1⅔ cups (235g) all-purpose flour
- 1 tbsp (12g) baking powder
- ½ tsp (5g) fine salt
- ½ tsp (3g) baking soda
For the Whipped Malted Raspberry Ganache:
- 1½ cups (300g) semi-sweet chocolate, chopped
- ½ cup (100g) granulated sugar
- ⅔ cup (70g) Dutch-processed unsweetened cocoa powder
- ½ tsp (5g) fine salt
- 1 cup (235g) boiling water
- 6 tbsp (86g) unsalted butter, room temperature
- ⅔ cup (160g) heavy cream
- ½ cup (60g) freeze-dried raspberries, finely crushed
- ¼ cup (40g) malted milk powder
For Finishing:
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
Step 1: Make the Chocolate Cake
- 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 heatproof bowl, whisk the cocoa powder with boiling water until smooth. Stir in the sour cream.
- In a stand mixer, cream the butter and sugar on medium-high speed for about 5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and cocoa mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Whipped Malted Raspberry Ganache
- In a large heatproof bowl, combine the chopped chocolate, sugar, cocoa powder, malted milk powder, and salt.
- Pour boiling water over the mixture and stir until smooth. Let the ganache cool to room temperature.
- In a stand mixer, whip the butter until fluffy, about 2 minutes. Add the heavy cream and whip for another 2 minutes.
- Gradually pour in the cooled ganache while whipping. Mix for 2 minutes until smooth and creamy.
- Fold in the crushed freeze-dried raspberries. Chill the ganache for at least 30 minutes before use.
Step 3: Assemble and Finish the Cake
- Whip the chilled ganache again for 3-4 minutes until light and airy.
- Place one cake layer on a serving plate. Spread a generous layer of ganache on top. Add the second cake layer and frost the top and sides with the remaining ganache.
- Garnish the cake with fresh raspberries and dust with powdered sugar.
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and cream are at room temperature for the best consistency.
- Sift Dry Ingredients: Prevent lumps by sifting the flour and cocoa powder.
- Chill for Stability: Chill the ganache for easy spreading and to maintain its fluffy texture.
- Even Cake Layers: Trim the tops of the cake layers if needed to create a flat surface for stacking.
Storage Instructions
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations
- Caramel Twist: Drizzle caramel sauce between the layers for an extra indulgent touch.
- Nutty Delight: Sprinkle chopped hazelnuts or almonds on top for added crunch.
- Alcohol-Infused: Brush the cake layers with raspberry liqueur for a boozy treat.
FAQs
Q: Can I use milk chocolate instead of semi-sweet chocolate?
A: Yes, but the ganache will be sweeter, so you may want to reduce the sugar slightly.
Q: How can I prevent the cake from sticking to the pans?
A: Grease the pans thoroughly and line the bottoms with parchment paper.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers and prepare the ganache a day in advance. Assemble the cake on the day of serving.
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