Raspberry Ruby Chocolate Drip Cake Recipe
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.
- 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
