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, stirring until the batter is smooth and lump-free.

Step 5: Gently fold in the fresh raspberries, taking care not to crush them.

Step 6: Divide the batter evenly between the prepared cake pans.

Step 7: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Let the cakes cool in the pans for 20-25 minutes, then transfer to wire racks to cool completely.

Step 9: Heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chopped ruby chocolate in a heatproof bowl. Let stand for a few minutes, then stir until smooth and glossy.

Step 10: Place one cake layer on a serving plate and spread a layer of ruby chocolate ganache on top. Add the second layer, then pour the remaining ganache over the cake, letting it drip down the sides.

Step 11: Garnish with additional fresh raspberries and mint leaves if desired.

Tips & Variations

For extra moisture, soak the cake layers lightly with raspberry syrup before assembling.

Use frozen raspberries if fresh are unavailable, but thaw and drain them well to prevent excess moisture.

Swap ruby chocolate for white or dark chocolate if preferred, adjusting the cream amount for consistency.

Chill the ganache slightly before pouring for a thicker drip effect.

FAQs

Can I make this cake ahead of time?

Yes, assemble the cake and refrigerate it up to one day in advance. This allows the flavors to meld and makes serving easier.

What is ruby chocolate?

Ruby chocolate is a naturally pink chocolate with a fruity, berry-like taste, made from specially processed ruby cocoa beans. It adds a unique flavor and vibrant color to desserts.