• Sarah L Samuels

Ruby Chocolate Cake

I love the taste of ruby chocolate and wanted to make something to show it off!!! I decided to use my oil based chocolate cake recipe and make ganache with the ruby chocolate.

Ruby chocolate has a distinctive pink colour but it looses this colour when baked so I have tried out many recipes with little success. I didn’t want to add food colouring to keep the colour so I decided on a ganache to use it in this recipe. The colour is not as vibrant as the pure chocolate but the ganache tastes amazing!



Ruby chocolate is neither bitter, milky or sweet but has a delicious creaminess. It's a unique taste that combines fruity and citrus notes with the rich decadence of chocolate.

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Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4 then grease a 23cm ring tin.



Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and whisk until combined. I use a whisk attachment on my stand mixer.



Pour the mixture into the tins - it will find its own level.



Bake for 20-25 minutes or until a skewer comes out clean. Leave to cool in the tin.


Next to make the ganache icing - pour the cream into a pan and heat until hot but not boiling.



Put the chocolate chips into a heatproof bowl.



Pour the cream over the chocolate chips and whisk until all the chocolate has melted.



Leave to cool for about 1 hour to thicken then mix again until smooth.



Place the cake on a plate or cake stand then put the ganache over the top and smooth around the sides.


Decorate with chocolate hearts and freeze dried raspberries.




Ruby Chocolate Cake


Sarah’s Servings: 8-10


Ingredients:


Cake

200g Plain Flour

2 Tbsp Cocoa Powder

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

150g Caster Sugar

40g Golden Syrup

2 Large Eggs

150 ml Vegetable Oil

150 ml Milk


Ganache Icing

150ml Double cream

150g Ruby chocolate chips


Method:


  1. Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4.

  2. Grease a 23cm ring tin.

  3. Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and whisk until combined.

  4. Pour the mixture into the tins - it will find its own level.

  5. Bake for 20-25 minutes or until a skewer comes out clean.

  6. Leave to cool in the tin.

  7. Next to make the ganache icing - pour the cream into a pan and heat until hot but not boiling.

  8. Put the chocolate chips into a heatproof bowl.

  9. Pour the cream over the chocolate chips and whisk until all the chocolate has melted.

  10. Leave to cool for about 1 hour to thicken then mix again until smooth.

  11. Place the cake on a plate or cake stand and put the ganache over the top and smooth around the sides.

  12. Decorate with chocolate hearts and freeze dried raspberries.



Download recipe

RubyChocolateCake
.pdf
Download PDF • 127KB

Sarah's Extra Slice........


This cake is nice and moist due to the oil and keeps well.


The milk chocolate hearts were bought at my local supermarket. You could sprinkle with the Ruby chocolate chips too.


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