Ruby Chocolate Buckle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate buckle is one of my favorite discoveries for when I want something special without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, it's so straightforward that even a novice baker can pull it off beautifully. What I love most is how the jewel toned ruby chocolate creates this stunning visual appeal, while the almonds add a wonderful crunch and boost of protein and healthy fats. The yogurt keeps the cake incredibly moist and tender, which is the real secret to nailing the texture. It's the kind of dessert that looks far more impressive than the effort required, perfect for impressing guests or treating yourself on a quiet afternoon.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gruby chocolate(diced)
- 150 gunsalted butter(softened)
- 2 egglarge eggs
- 80 mlplain yogurt
- 10 gbaking powder
- 5 gsalt
- 20 gconfectioners' sugar
- 50 galmonds
- 20 gbutter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20x25cm baking tin and line it with parchment paper.
Tip: Use a baking tin with a non-stick coating for easy release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk dry ingredients thoroughly to ensure even distribution.
- 3
In a large bowl, whisk together yogurt, melted butter, eggs, and ruby chocolate until well combined.
Tip: Whisk wet ingredients until smooth to avoid lumps.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
Tip: Stop whisking once ingredients are just combined to avoid a dense cake.
- 5
Pour the batter into the prepared tin and smooth the top.
Tip: Use a spatula to spread batter evenly.
- 6
In a small bowl, mix together almonds, confectioners' sugar, and melted butter until well combined.
Tip: Make sure to mix almonds evenly with the streusel topping.
- 7
Sprinkle the streusel topping evenly over the batter.
Tip: Use a spatula to spread the streusel topping.
- 8
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Avoid overbaking, as this can result in a dry cake.
- 9
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 10
Once cool, slice the cake and serve.
Tip: Serve with a dollop of whipped cream or a sprinkle of confectioners' sugar, if desired.
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