Description
A vibrant dessert featuring fresh raspberries and a luscious ruby chocolate drip, perfect for parties and special occasions.
Ingredients
- 1 cup Raspberries, fresh
- 3 large Eggs
- 1 3/4 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 cup Cocoa powder, unsweetened
- 1 1/2 cups Granulated sugar
- 6 oz Ruby chocolate
- 1/4 tsp Salt
- 1 tbsp Vanilla extract
- 1/2 cup Vegetable oil
- 1/2 cup Heavy cream
- 1 cup Whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl.
- Beat the granulated sugar and eggs together until light and fluffy. Add vegetable oil and vanilla extract, mixing until combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
- Fold in the fresh raspberries gently into the batter.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Melt the ruby chocolate with the heavy cream until smooth for the chocolate drip.
- Once the cakes are cooled, place one layer on a serving plate, spread raspberry filling if desired, then top with the second layer.
- Pour the melted ruby chocolate over the top, allowing it to drip down the sides.
- Decorate with additional raspberries and serve.
Notes
Use room temperature ingredients for best results. Chill the cake before applying a thicker chocolate drip if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, raspberry, ruby chocolate, dessert, birthday cake, fresh fruit