Introduction

This Raspberry Ruby Chocolate Drip Cake is a stunning dessert that combines rich chocolate with the tartness of fresh raspberries. The glossy ruby chocolate ganache dripping down the sides adds a touch of elegance and decadence. Perfect for any special occasion or simply to impress your loved ones.

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: Bake in the preheated oven 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 to wire racks to cool completely.
Step 9: To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chopped ruby chocolate in a heatproof bowl. Let 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. Add the second layer and pour the remaining ganache over the cake, allowing it to drip down the sides.
Step 11: Garnish with fresh raspberries and mint leaves, if desired.

Tips & Variations

Use fresh, firm raspberries to prevent the batter from becoming too watery.
If ruby chocolate is unavailable, substitute with white or milk chocolate for a different look and flavor.
Chill the cake briefly after assembling to help the ganache set before serving.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. To reheat, bring to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are preferred as frozen ones can release excess moisture and affect the cake’s texture, but if using frozen, thaw and drain them well before folding into the batter.

What is ruby chocolate?

Ruby chocolate is a naturally pink variety of chocolate made from specially processed ruby cocoa beans. It offers a unique fruity and slightly berry-like flavor, making it perfect for this cake.

Raspberry Ruby Chocolate Drip Cake Recipe

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4.9 from 74 reviews

This Raspberry Ruby Chocolate Drip Cake is an elegant, moist chocolate cake featuring fresh raspberries folded into the batter for bursts of tart sweetness. Topped with a luxurious ruby chocolate ganache drip and garnished with fresh raspberries and mint leaves, this dessert combines vibrant flavors and stunning presentation, perfect for special occasions or an impressive treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

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

Fresh raspberries (optional)
Mint leaves (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform, ensuring proper blending of liquid ingredients.
Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and free of lumps, taking care not to overmix which could toughen the cake.
Fold in Raspberries: Carefully fold in the fresh raspberries, being gentle to avoid crushing them, so they maintain their shape and impart little bursts of flavor within the cake.
Divide Batter: Evenly pour the batter into the prepared cake pans, smoothing the tops with a spatula for uniform baking.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool: Remove the cakes from the oven and let them cool in their pans for 20-25 minutes to set. Then, transfer them to wire racks to cool completely before assembling.
Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped ruby chocolate in a heatproof bowl. Let it sit for a few minutes to melt, then stir until the ganache is smooth and glossy.
Assemble the Cake: Place one cake layer on a serving platter. Spread a generous layer of the ruby chocolate ganache over it. Top with the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides elegantly.
Garnish: Decorate the finished cake with additional fresh raspberries and mint leaves if desired, adding a fresh and colorful touch to this rich dessert.

Notes

Fresh raspberries can be delicate; fold them carefully to prevent breaking that may discolor the batter.
Allow cakes to cool completely before ganache application to prevent melting.
Use room temperature eggs and milk for best batter consistency.
For a more intense chocolate flavor, use high-quality unsweetened cocoa powder.
Ganache can be made a few hours ahead and refrigerated; gently rewarm before using.

Keywords: Raspberry Cake, Ruby Chocolate Ganache, Chocolate Drip Cake, Berry Chocolate Cake, Elegant Dessert, Party Cake, Celebration Cake