Malted Chocolate Raspberry Cake PT120M https://img3.recipesrun.com/201907/2019/1024/43/d/223266/300x200x50.jpg 12 servings Ingredients: powdered sugar, to finish 1 cup raspberries, fresh ¼ cup (40 grams) malted milk powder ½ cup (60 grams) freeze dried raspberries, crushed or processed finely ⅔ cup (160 grams) heavy cream 6 tbsp. (86 grams) butter, unsalted, room temp. 1 cup (235 grams) water, boiling ½ tsp. (5 grams) salt, fine ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened ½ cup (100 grams) sugar, granulated white 1½ cups (300 grams) chocolate, chopped, semi-sweet ½ tsp. (3 grams) baking soda ½ tsp. (5 grams) salt, fine 1 tbsp. (12 grams) baking powder 1⅔ cups (235 grams) flour, all-purpose 1 tbsp. (15 grams) vanilla bean paste or extract ⅓ cup (80 grams) sour cream ⅔ cup (156 grams) water, boiling ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened ½ cups (300 grams) sugar, granulated white 3 (150 grams) eggs, whole, large, room temp. 16 tbsp. (226 grams) butter, unsalted, room temp.
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Malted Chocolate Raspberry Cake

By Ellie

12 Person
120 Minutes
0 Calories
Rich chocolate cake with layers of whipped malted chocolate raspberry ganache. Topped with sugared raspberries. A decadent twist on a classic chocolate bomb dessert. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

Finishing

  • powdered sugar, to finish

  • 1 cup raspberries, fresh

Whipped Malted Raspberry Ganache

  • ¼ cup (40 grams) malted milk powder

  • ½ cup (60 grams) freeze dried raspberries, crushed or processed finely

  • ⅔ cup (160 grams) heavy cream

  • 6 tbsp. (86 grams) butter, unsalted, room temp.

  • 1 cup (235 grams) water, boiling

  • ½ tsp. (5 grams) salt, fine

  • ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened

  • ½ cup (100 grams) sugar, granulated white

  • 1½ cups (300 grams) chocolate, chopped, semi-sweet

Chocolate Cake

  • ½ tsp. (3 grams) baking soda

  • ½ tsp. (5 grams) salt, fine

  • 1 tbsp. (12 grams) baking powder

  • 1⅔ cups (235 grams) flour, all-purpose

  • 1 tbsp. (15 grams) vanilla bean paste or extract

  • ⅓ cup (80 grams) sour cream

  • ⅔ cup (156 grams) water, boiling

  • ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened

  • ½ cups (300 grams) sugar, granulated white

  • 3 (150 grams) eggs, whole, large, room temp.

  • 16 tbsp. (226 grams) butter, unsalted, room temp.

Method

  • 01
    Cake: Preheat oven to 350℉.
  • 02
    Whipped Malted Raspberry Ganache: Combine ganache chocolate, sugar, cocoa powder, malt powder, and salt to a large heatproof bowl.
  • 03
    Finishing: Transfer cooled ganache back to mixing bowl and whip on high speed for 3-4 minutes.
  • 04
    Cake: Prepare two 8 inch cake pans with grease and parchment paper to the line. I prefer a springform cake pan for this.
  • 05
    Whipped Malted Raspberry Ganache: Cover with boiling water and stir until fully incorporated.
  • 06
    Finishing: Layer cakes with ganache frosting and decorate as desired.
  • 07
    Cake: Soft together flour, baking powder, salt, baking soda. Set aside.
  • 08
    Whipped Malted Raspberry Ganache: Let cool to room temperature.
  • 09
    Finishing: Top with fresh raspberries and enjoy!
  • 10
    Cake: In a heat-safe bowl, combine the cake cocoa powder and boiling water. Whisk very well until combined.
  • 11
    Whipped Malted Raspberry Ganache: In mixer bowl, whip butter until light and fluffy, about 2 minutes at medium speed.
  • 12
    Cake: Add sour cream and combine in a bowl.
  • 13
    Whipped Malted Raspberry Ganache: Add cream and whip for another 2 minutes.
  • 14
    Cake: Cream butter in mixer until lightened.
  • 15
    Whipped Malted Raspberry Ganache: Stream in slightly cooled ganache mixture and continue to whip for 2 more minutes.
  • 16
    Cake: Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed.
  • 17
    Whipped Malted Raspberry Ganache: Add raspberry powder and mix well.
  • 18
    Cake: Add one egg at a time, mixing completely between each.
  • 19
    Whipped Malted Raspberry Ganache: Transfer to a bowl and chill for at least 30 minutes.
  • 20
    Cake: Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix.
  • 21
    Cake: Scrape well and ensure mixed well, but do not over-mix.
  • 22
    Cake: Split between prepared pans and bake until knife comes out clean, about 30-40 minutes.
  • 23
    Cake: Remove and cool completely, about an hour optimally.

Related Tags

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    Malted Chocolate Raspberry Cake

    4.9

    ( By Ellie )

    Rich chocolate cake with layers of whipped malted chocolate raspberry ganache. Topped with sugared raspberries. A decadent twist on a classic chocolate bomb dessert. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!
    01 Information
    • Grade easy
    • Serving 12 servings
    • Prep Time 90 Mins
    • Cook Time 30 Mins
    • Total Time 120 Mins
    02 Ingredients
    Finishing
    powdered sugar, to finish
    1 cup raspberries, fresh
    Whipped Malted Raspberry Ganache
    ¼ cup (40 grams) malted milk powder
    ½ cup (60 grams) freeze dried raspberries, crushed or processed finely
    ⅔ cup (160 grams) heavy cream
    6 tbsp. (86 grams) butter, unsalted, room temp.
    1 cup (235 grams) water, boiling
    ½ tsp. (5 grams) salt, fine
    ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened
    ½ cup (100 grams) sugar, granulated white
    1½ cups (300 grams) chocolate, chopped, semi-sweet
    Chocolate Cake
    ½ tsp. (3 grams) baking soda
    ½ tsp. (5 grams) salt, fine
    1 tbsp. (12 grams) baking powder
    1⅔ cups (235 grams) flour, all-purpose
    1 tbsp. (15 grams) vanilla bean paste or extract
    ⅓ cup (80 grams) sour cream
    ⅔ cup (156 grams) water, boiling
    ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened
    ½ cups (300 grams) sugar, granulated white
    3 (150 grams) eggs, whole, large, room temp.
    16 tbsp. (226 grams) butter, unsalted, room temp.
    03 Method
    Step 1
    Cake: Preheat oven to 350℉.
    Step 2
    Whipped Malted Raspberry Ganache: Combine ganache chocolate, sugar, cocoa powder, malt powder, and salt to a large heatproof bowl.
    Step 3
    Finishing: Transfer cooled ganache back to mixing bowl and whip on high speed for 3-4 minutes.
    Step 4
    Cake: Prepare two 8 inch cake pans with grease and parchment paper to the line. I prefer a springform cake pan for this.
    Step 5
    Whipped Malted Raspberry Ganache: Cover with boiling water and stir until fully incorporated.
    Step 6
    Finishing: Layer cakes with ganache frosting and decorate as desired.
    Step 7
    Cake: Soft together flour, baking powder, salt, baking soda. Set aside.
    Step 8
    Whipped Malted Raspberry Ganache: Let cool to room temperature.
    Step 9
    Finishing: Top with fresh raspberries and enjoy!
    Step 10
    Cake: In a heat-safe bowl, combine the cake cocoa powder and boiling water. Whisk very well until combined.
    Step 11
    Whipped Malted Raspberry Ganache: In mixer bowl, whip butter until light and fluffy, about 2 minutes at medium speed.
    Step 12
    Cake: Add sour cream and combine in a bowl.
    Step 13
    Whipped Malted Raspberry Ganache: Add cream and whip for another 2 minutes.
    Step 14
    Cake: Cream butter in mixer until lightened.
    Step 15
    Whipped Malted Raspberry Ganache: Stream in slightly cooled ganache mixture and continue to whip for 2 more minutes.
    Step 16
    Cake: Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed.
    Step 17
    Whipped Malted Raspberry Ganache: Add raspberry powder and mix well.
    Step 18
    Cake: Add one egg at a time, mixing completely between each.
    Step 19
    Whipped Malted Raspberry Ganache: Transfer to a bowl and chill for at least 30 minutes.
    Step 20
    Cake: Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix.
    Step 21
    Cake: Scrape well and ensure mixed well, but do not over-mix.
    Step 22
    Cake: Split between prepared pans and bake until knife comes out clean, about 30-40 minutes.
    Step 23
    Cake: Remove and cool completely, about an hour optimally.
    04 Author
    Ellie Ellie
    1078 Recipes

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