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Malted Chocolate Raspberry Cake

A nostalgic cake with rich chocolate layers, silky ganache, and fresh raspberries—perfect for celebrations or cozy moments.
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Ingredients
  

For the cake:

  • 2 cups all-purpose flour 260g
  • 1 cup granulated sugar 220g
  • ½ cup brown sugar 100g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • ⅔ cup vegetable oil 133g
  • 1 cup sour cream 240g
  • 2 tsp instant coffee
  • ½ cup boiling water 120g
  • ½ cup cocoa powder (Dutch-processed preferred) 50g

For the ganache:

  • 300 g dark or semi-sweet chocolate chips or chopped
  • ¼ cup unsalted butter, diced 56g
  • 1 ¾ cup heavy cream 420g

For assembly:

  • 1–2 packs raspberries

Instructions
 

  • Preheat oven to 350°F (175°C) and line two 8-inch pans with parchment paper.
  • Mix flour, sugars, baking powder, baking soda, and salt in a bowl. Add eggs, oil, and sour cream, then stir until smooth.
  • In a separate bowl, whisk cocoa powder, coffee, and boiling water. Combine with batter until smooth.
  • Divide batter between pans and bake for 30 minutes. Let cakes cool completely; chill if necessary.
  • Heat cream and butter in a saucepan until boiling. Pour over chocolate, cover, and let sit for 5 minutes. Stir until smooth, then chill until spreadable
  • Assemble cake with ganache layers, apply a crumb coat, refrigerate, then frost generously. Top with raspberries and serve.