Malted Chocolate Raspberry Cake
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
16 tablespoons (226 grams) butter, unsalted, room temp. 3 (150 grams) eggs, whole, large, room temp. ½ cups (300 grams) sugar, granulated white ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened ⅔ cup (156 grams) water, boiling ⅓ cup (80 grams) sour cream 1 tablespoon (15 grams) vanilla bean paste or extract 1⅔ cups (235 grams) flour, all-purpose 1 tablespoon (12 grams) baking powder ½ teaspoon (5 grams) salt, fine ½ teaspoon (3 grams) baking soda 1½ cups (300 grams) chocolate, chopped, semi-sweet ½ cup (100 grams) sugar, granulated white ⅔ cup (70 grams) cocoa powder, Dutch processed, unsweetened ½ teaspoon (5 grams) salt, fine 1 cup (235 grams) water, boiling 6 tablespoons (86 grams) butter, unsalted, room temp. ⅔ cup (160 grams) heavy cream ½ cup (60 grams) freeze dried raspberries, crushed or processed finely ¼ cup (40 grams) malted milk powder 1 cup raspberries, fresh powdered sugar, to finish Preheat oven to 350 F. Prepare two 8 inch cake pans with grease and parchment paper to line. I prefer a spring form cake pan for this. Soft together flour, baking powder, salt, baking soda. Set aside. In a heat-safe bowl, combine the cake cocoa powder and boiling water. Whisk very well until combined. Add sour cream and combine in bowl. Cream butter in mixer until lightened. Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed. Add one egg at a time, mixing completely between each. Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix. Scrape well and ensure mixed well, but do not over-mix. Split between prepared pans and bake until knife comes out clean, about 30-40 minutes. Remove and cool completely, about an hour optimally. Combine ganache chocolate, sugar, cocoa powder, malt powder, and salt to a large heatproof bowl. Cover with boiling water and stir until fully incorporated. Let cool to room temperature. In mixer bowl, whip butter until light and fluffy, about 2 minutes at medium speed. Add cream and whip for another 2 minutes. Stream in slightly cooled ganache mixture and continue to whip for 2 more minutes. Add raspberry powder and mix well. Transfer to a bowl and chill for at least 30 minutes. Transfer cooled ganache back to mixing bowl and whip on high speed for 3-4 minutes. Layer cakes with ganache frosting and decorate as desired. Top with fresh raspberries and enjoy! Find more recipes on SouthernFatty.com. Recipe adapted from the wonderful book,
The Artful Baker , by Cenk Sonmezsoy of the blog Cafe Fernando.
Recipe by Southern FATTY at https://www.southernfatty.com/malted-chocolate-raspberry-cake/
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