Malted Chocolate Raspberry Cake
Prep time
Cook time
Total time
Rich chocolate cake with layers of whipped malted chocolate raspberry ganache. Topped with sugared raspberries. Decadent twist on a classic chocolate bomb dessert. From
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Chocolate Cake
  • 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
Whipped Malted Raspberry Ganache
  • 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
  1. Preheat oven to 350 F.
  2. Prepare two 8 inch cake pans with grease and parchment paper to line. I prefer a spring form cake pan for this.
  3. Soft together flour, baking powder, salt, baking soda. Set aside.
  4. In a heat-safe bowl, combine the cake cocoa powder and boiling water. Whisk very well until combined.
  5. Add sour cream and combine in bowl.
  6. Cream butter in mixer until lightened.
  7. Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed.
  8. Add one egg at a time, mixing completely between each.
  9. Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix.
  10. Scrape well and ensure mixed well, but do not over-mix.
  11. Split between prepared pans and bake until knife comes out clean, about 30-40 minutes.
  12. Remove and cool completely, about an hour optimally.
Whipped Malted Raspberry Ganache
  1. Combine ganache chocolate, sugar, cocoa powder, malt powder, and salt to a large heatproof bowl.
  2. Cover with boiling water and stir until fully incorporated.
  3. Let cool to room temperature.
  4. In mixer bowl, whip butter until light and fluffy, about 2 minutes at medium speed.
  5. Add cream and whip for another 2 minutes.
  6. Stream in slightly cooled ganache mixture and continue to whip for 2 more minutes.
  7. Add raspberry powder and mix well.
  8. Transfer to a bowl and chill for at least 30 minutes.
  1. Transfer cooled ganache back to mixing bowl and whip on high speed for 3-4 minutes.
  2. Layer cakes with ganache frosting and decorate as desired.
  3. Top with fresh raspberries and enjoy!
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Recipe adapted from the wonderful book, The Artful Baker, by Cenk Sonmezsoy of the blog Cafe Fernando.
Nutrition Information
Serving size: 1 slice
Recipe by Southern FATTY at