By daily 
Malted Chocolate Raspberry Cake π«π
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For the Chocolate Cake:
16 tbsp (226g) unsalted butter, room temp
3 large eggs (150g), room temp
1Β½ cups (300g) granulated white sugar
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cup (70g) Dutch-processed unsweetened cocoa powder
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cup (156g) boiling water
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cup (80g) sour cream
1 tbsp (15g) vanilla bean paste or extract
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cups (235g) all-purpose flour
1 tbsp (12g) baking powder
Β½ tsp (5g) fine salt
Β½ tsp (3g) baking soda
For the Whipped Malted Raspberry Ganache:
1Β½ cups (300g) semi-sweet chocolate, chopped
Β½ cup (100g) granulated white sugar
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cup (70g) Dutch-processed unsweetened cocoa powder
Β½ tsp (5g) fine salt
1 cup (235g) boiling water
6 tbsp (86g) unsalted butter, room temp
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cup (160g) heavy cream
Β½ cup (60g) freeze-dried raspberries, finely crushed
ΒΌ cup (40g) malted milk powder
For Finishing:
1 cup fresh raspberries
Powdered sugar, for dusting
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1. Make the Chocolate Cake:
1οΈβ£ Preheat the oven to 350Β°F (175Β°C). Grease and line two 8-inch cake pans with parchment paper.
2οΈβ£ In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
3οΈβ£ In a heat-safe bowl, whisk the cocoa powder with boiling water until fully combined, then stir in the sour cream.
4οΈβ£ 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.
5οΈβ£ Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6οΈβ£ Alternate adding the dry and wet mixtures to the creamed butter, beginning and ending with the dry ingredients. Do not over-mix.
7οΈβ£ Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick comes out clean.
8οΈβ£ 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:
1οΈβ£ In a large heatproof bowl, combine the chopped chocolate, sugar, cocoa powder, malted milk powder, and salt.
2οΈβ£ Pour the boiling water over the mixture and stir until everything is melted and fully incorporated. Let the mixture cool to room temperature.
3οΈβ£ In a stand mixer, whip the butter until light and fluffy, about 2 minutes. Add the heavy cream and whip for another 2 minutes.
4οΈβ£ Slowly pour in the cooled ganache mixture and continue whipping for another 2 minutes.
5οΈβ£ 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:
1οΈβ£ Once the ganache is chilled, whip it again for 3-4 minutes until light and fluffy.
2οΈβ£ Layer the cooled cakes with the whipped ganache in between. Spread a generous layer of ganache over the top and sides of the cake.
3οΈβ£ Top with fresh raspberries and dust with powdered sugar for a beautiful finish.
4οΈβ£ 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! ππ