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Raspberry Ruby Chocolate Drip Cake Recipe

★★★★★

4.8 from 146 reviews
  • Author: Andria
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x

Description

This Raspberry Ruby Chocolate Drip Cake combines the tartness of fresh raspberries with the unique, fruity flavor of ruby chocolate ganache. Soft cocoa-infused cake layers are studded with fresh raspberries and topped with a luscious ruby chocolate ganache that drips elegantly over the sides. Garnished with extra raspberries and mint leaves, it’s a visually stunning and delicious dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Cake 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

Ganache

  • 6 ounces ruby chocolate, chopped
  • ½ cup heavy cream

Garnish (Optional)

  • Fresh raspberries
  • Mint leaves

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution and removes lumps.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients while mixing gently until the batter is smooth, free of lumps, and uniformly combined.
  5. Fold in Raspberries: Carefully fold in the fresh raspberries with a rubber spatula, taking care not to crush them to keep their shape and texture.
  6. Divide Batter: Evenly distribute the batter between the two prepared cake pans, smoothing the tops with a spatula.
  7. Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool: Remove the cakes from the oven and let them cool in their pans for 20 to 25 minutes. Then transfer the layers onto wire racks to cool completely before assembling.
  9. Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped ruby chocolate placed in a heatproof bowl. Let it sit for a few minutes, then stir gently until smooth and glossy.
  10. Assemble the Cake: Place one cooled cake layer on a serving platter and spread a thick layer of ruby chocolate ganache on top. Place the second cake layer over it, then pour the remaining ganache over the top, letting it drip attractively down the sides.
  11. Garnish: Decorate the finished cake with additional fresh raspberries and mint leaves to add color and freshness.

Notes

  • Use ripe, fresh raspberries for the best natural sweetness and vibrant color.
  • Make sure the cake layers are completely cool before adding ganache to avoid melting.
  • You can alter the ganache thickness by adjusting the cream quantity to suit your preference.
  • Adding lemon zest or almond extract to the batter can give a unique flavor twist.
  • Sprinkle chopped nuts or crushed cookies between layers or on top for extra texture.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry cake, ruby chocolate, drip cake, chocolate cake, berry dessert, homemade cake

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Find it online: https://cookwithandria.com/raspberry-ruby-chocolate-drip-cake-recipe/