Name: Raspberry Ruby Chocolate Drip Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsweetened cocoa powder; 1 tablespoon baking powder; ¼ teaspoon salt; 1 cup whole milk; ½ cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 1 cup fresh raspberries; 6 ounces ruby chocolate, chopped; ½ cup heavy cream; Fresh raspberries; Mint leaves

Ingredients

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsweetened cocoa powder

1 cup whole milk

½ cup vegetable oil

3 large eggs

1 tablespoon baking powder

¼ teaspoon salt

1 tablespoon vanilla extract

1 cup fresh raspberries

6 ounces ruby chocolate, chopped

½ cup heavy cream

Fresh raspberries for garnish (optional)

Mint leaves for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, and salt.

Step 3: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.

Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and free of lumps.

Step 5: Gently fold in the fresh raspberries, being careful not to crush them too much.

Step 6: Pour the batter evenly into the prepared cake pans.

Step 7: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove from the oven and allow the cakes to cool in their pans for 20-25 minutes. Then, transfer them to wire racks to cool completely.

Step 9: In a small saucepan, heat the heavy cream until it begins to simmer. Pour it over the chopped ruby chocolate in a heatproof bowl. Let it sit for a few minutes, then stir until smooth and glossy.

Step 10: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of ganache on top. Place the second layer on top and pour the remaining ganache over the cake, allowing it to drip down the sides.

Step 11: Decorate with additional fresh raspberries and mint leaves, if desired.

Tips & Variations

Use ripe, fresh raspberries for the best flavor and vibrant color.

Allow the cake layers to cool completely before assembling to prevent the ganache from melting.

Try adding lemon zest or almond extract to the batter for a unique flavor twist.

Adjust ganache consistency by varying the amount of cream: use less for thicker, more for thinner.

Add texture by sprinkling chopped nuts or crushed cookies between layers or on top of the cake.

Substitute ruby chocolate with dark or white chocolate for different flavor profiles.

Make a vegan version by using flax eggs and plant-based milk and oil.

Use other berries like blueberries or strawberries for a mixed berry variation.

Create a multi-layered cake by baking extra layers and stacking them.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are preferred for texture and flavor, but you can use frozen raspberries if fresh are unavailable. Thaw and drain them well before folding into the batter to avoid excess moisture.

How do I prevent the ganache from melting the cake?

Ensure the cake layers are completely cool before spreading and pouring the ganache. This helps the ganache set properly without melting into the cake layers.