Description

This Raspberry Ruby Chocolate Drip Cake is a stunning dessert featuring moist chocolate layers studded with fresh raspberries, topped with a luxurious ruby chocolate ganache that drips beautifully down the sides. Garnished with fresh raspberries and mint leaves, this cake offers a perfect balance of rich chocolate and fruity brightness, ideal for special occasions or a decadent treat.

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

Ruby Chocolate 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 ensure the cakes do not stick.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to combine evenly and remove lumps.
Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter becomes smooth and free of lumps, but do not overmix to avoid a dense cake.
Fold in Raspberries: Gently fold in the fresh raspberries with a rubber spatula, being careful not to crush them to keep their shape and bursting flavor.
Divide Batter: Evenly divide the batter between the two prepared cake pans, spreading it out smoothly for even baking.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cakes are fully baked.
Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 20-25 minutes to set. Then transfer the cakes onto wire racks to cool completely before assembling.
Prepare Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped ruby chocolate in a heatproof bowl, letting it sit for a few minutes, then stir gently until the ganache is smooth, glossy, and fully combined.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of ruby chocolate ganache on top. Place the second cake layer over it, then pour the remaining ganache over the top, using a spatula to encourage the ganache to drip down the sides elegantly.
Garnish: Decorate the top of the cake with additional fresh raspberries and mint leaves if desired, adding freshness and visual contrast.

Notes

Use ripe, fresh raspberries for the best flavor and vibrant color in the cake.
Ensure the cake layers are completely cool before assembling to prevent the ganache from melting and becoming too runny.
You can adjust ganache thickness by varying the amount of cream: less cream for thicker, more cream for thinner consistency.
For added texture, incorporate chopped nuts or crushed cookies between layers or on top of the ganache.
Consider experimenting with lemon zest or almond extract in the batter to introduce an additional flavor dimension.
Store the cake covered in the refrigerator for 4-5 days to maintain freshness.
This cake freezes well for up to 3 months when tightly wrapped; thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

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