Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Ruby Chocolate Drip Cake Recipe

★★★★★

4.7 from 137 reviews
  • Author: Lily
  • Total Time: 45-50 minutes
  • Yield: 12 servings 1x

Description

This Raspberry Ruby Chocolate Drip Cake is a stunning dessert featuring moist chocolate cake layers studded with fresh raspberries and topped with a luscious ruby chocolate ganache that drips elegantly down the sides. Perfect for celebrations or any special occasion, it combines the tartness of raspberries with the unique fruity flavor of ruby chocolate for a delightful treat.

Ingredients

Scale

Cake 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

Ganache Ingredients

  • 6 ounces ruby chocolate, chopped
  • ½ cup heavy cream
  • Fresh raspberries for garnish (optional)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt for an even distribution of ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and free of lumps, avoiding overmixing which can toughen the cake.
  5. Fold in Raspberries: Carefully fold in the fresh raspberries, taking care not to crush them, so they remain intact throughout the cake.
  6. Divide Batter: Evenly pour the batter into the prepared cake pans, smoothing the top as needed.
  7. 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 baked through.
  8. Cool: Remove the cakes from the oven and allow them to cool in their pans for 20-25 minutes. Then, transfer the cakes onto wire racks to cool completely before decorating.
  9. Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped ruby chocolate in a heatproof bowl. Let it sit for a few minutes, then stir gently until the ganache is smooth and glossy.
  10. Assemble the Cake: Once fully cooled, place one cake layer on a serving platter. Spread a layer of ganache evenly on top. Place the second cake layer over it, then pour the remaining ganache over the entire cake, allowing it to drip naturally down the sides for a beautiful effect.
  11. Garnish: Optionally decorate the cake with additional fresh raspberries and mint leaves to enhance both flavor and presentation.

Notes

  • Use fresh, firm raspberries to prevent them from bleeding into the batter.
  • Allow the cake layers to cool completely before applying ganache to prevent melting and sliding.
  • For a richer cake, substitute whole milk with buttermilk.
  • Ensure ruby chocolate is finely chopped to help the ganache become smooth.
  • This cake is best served within 2 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry cake, ruby chocolate, chocolate drip cake, chocolate raspberry dessert, party cake, elegant cake recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorbylily.com/raspberry-ruby-chocolate-drip-cake-recipe/