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 (optional); Mint leaves (optional)

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 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.

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

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

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

Sprinkle chopped nuts or crushed cookies between layers or on top for added texture.

Try substituting ruby chocolate with dark or white chocolate for different flavor profiles.

For a vegan option, replace eggs with flax eggs and use plant-based milk and oil.

Experiment with other berries like blueberries or strawberries for a mixed berry version.

Create multiple layers for a more impressive cake by baking additional cake layers.

Storage

Store the cake covered in the refrigerator to maintain freshness for 4-5 days. For longer storage, freeze the cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw it in the refrigerator overnight before serving. Reheat slices gently at room temperature or serve chilled with accompaniments.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best to avoid excess moisture in the batter, but if using frozen, thaw and drain them well before folding in to prevent sogginess.

How do I prevent the ganache from dripping too much?

Make sure your cake is completely cool before pouring ganache. If the ganache is too thin, chill it briefly to thicken or reduce the cream slightly when making it.