Introduction

The Raspberry Ruby Chocolate Drip Cake is a stunning dessert that combines rich chocolate with the bright freshness of raspberries. With its glossy ruby chocolate ganache and vibrant garnish, this cake is as beautiful as it is delicious. Perfect for special occasions or an elegant treat.

Raspberry Ruby Chocolate Drip Cake Recipe - Recipe Image

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 ganache from melting into the cake.
Try adding lemon zest or almond extract to the batter for a subtle flavor twist.
Adjust ganache consistency by varying the amount of cream: less for thicker, more for thinner.
Sprinkle chopped nuts or crushed cookies between layers or on top for added texture.
Substitute ruby chocolate with dark or white chocolate to change the flavor profile.
For a vegan version, replace eggs with flax eggs and use plant-based milk and oil.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Before serving, allow it to come to room temperature for the best texture and flavor. Reheat lightly if desired, but avoid high heat as it may affect the ganache drip.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly in the refrigerator. Assemble and decorate the cake on the day you plan to serve it for the freshest results.

What if I can’t find ruby chocolate?

If ruby chocolate is unavailable, you can substitute with white or dark chocolate for the ganache. Each will offer a different flavor, but the cake will still be delicious and impressive.

Raspberry Ruby Chocolate Drip Cake Recipe

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★★★★★

4.5 from 143 reviews

This Raspberry Ruby Chocolate Drip Cake combines moist chocolate layers infused with fresh raspberries and topped with a luscious ruby chocolate ganache. The striking ruby chocolate drip gives the cake a vibrant, elegant appearance, while the fresh raspberries add a burst of natural sweetness, making it a perfect dessert for special occasions or indulgent treats.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Cake Batter

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 and Garnish

6 ounces ruby chocolate, chopped
½ cup heavy cream
Fresh raspberries for garnish (optional)
Mint leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers won’t stick.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to create a well-combined dry mixture.
Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until the batter is smooth and free of lumps, taking care not to overmix.
Fold in Raspberries: Gently fold in the fresh raspberries to evenly distribute them without crushing, preserving their shape and flavor within the batter.
Divide Batter: Pour the batter evenly into the prepared cake pans to ensure uniform baking of the layers.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool: Remove the cakes from the oven and allow them to cool in their pans for 20-25 minutes. Then transfer to wire racks to cool completely before assembling.
Prepare Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped ruby chocolate in a heatproof bowl. Let sit for a few minutes to melt, then stir gently until the ganache is smooth and glossy.
Assemble the Cake: Place one cooled cake layer on a serving platter and spread a layer of ganache on top. Place the second cake layer on top and pour the remaining ganache over the top, allowing it to drip down the sides for the characteristic drip effect.
Garnish: Decorate the cake with additional fresh raspberries and mint leaves if desired, enhancing the appearance and flavor.

Notes

Use ripe, fresh raspberries for the best flavor and vibrant color.
Ensure the cake layers are fully cooled before assembling to prevent the ganache from melting.
For a thicker ganache, reduce the amount of cream; for a thinner ganache, add more cream until desired consistency is reached.
Consider adding lemon zest or almond extract to the batter for a unique flavor twist.
Sprinkle chopped nuts or crushed cookies between the layers or on top for added texture and crunch.
Vegan variation: Substitute eggs with flax eggs, and use plant-based milk and oil alternatives.
Presentation tip: Use a cake stand and garnish the serving plate with raspberry sauce or chocolate syrup for an elegant look.

Keywords: Raspberry cake, ruby chocolate, chocolate drip cake, chocolate raspberry dessert, elegant birthday cake, homemade chocolate cake, berry chocolate cake, ganache drip cake