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Raspberry Ruby Chocolate Drip Cake

A moist chocolate cake layered with tangy raspberries and topped with a smooth ruby chocolate ganache that drips beautifully down the sides.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup fresh raspberries Use fresh for best taste and color.
  • 3 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup whole milk
For the Ganache
  • 6 oz ruby chocolate Melted for the ganache.
  • 1/2 cup heavy cream To mix with melted ruby chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
  2. In a bowl, mix the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the eggs and sugar until light and fluffy.
  4. Add the vanilla extract and vegetable oil, then mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
  6. Gently fold in the fresh raspberries.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Frosting and Assembly
  1. Melt the ruby chocolate and mix it with heavy cream until smooth.
  2. Once the cakes are cool, layer them with raspberry filling in between.
  3. Pour the ruby chocolate ganache on top, letting it drip down the sides.
  4. Garnish with additional raspberries if desired.

Notes

Let the cakes cool completely before adding ganache to avoid melting it too much. Warm the ruby chocolate slowly to avoid burning. If ganache is too thin, allow it to cool a bit to thicken before pouring.