Ruby Chocolate Bundt Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Recently, I discovered ruby chocolate and fell in love with its gorgeous pink hue and fruity flavor. This Bundt cake has become my go to for impressing guests without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, making it perfect for busy weeknights or last minute entertaining. Ruby chocolate contains natural antioxidants that make it a slightly smarter indulgence than traditional chocolate. Best of all, the ingredients are simple and affordable, nothing fancy or hard to find. Serve it with a dusting of confectioners' sugar, and everyone will think you've been baking all day.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150ruby chocolate chips
- 100unsalted butter, softened
- 2large eggs
- 50ruby cocoa powder
- 100unsweetened almond milk
- 10baking powder
- 5salt
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm bundt pan. Set aside.
Tip: Don't forget to grease the pan!
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large mixing bowl, combine softened butter and eggs. Beat until smooth.
Tip: Use an electric mixer for best results.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, beginning and ending with the dry ingredients.
Tip: Don't overmix!
- 5
Melt the ruby chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the chocolate to cool slightly.
Tip: Be patient!
- 6
Fold the cooled chocolate into the batter until well combined.
Tip: Don't overmix!
- 7
Pour the batter into the prepared bundt pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 8
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the timer!
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Don't skip this step!
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Let it cool completely before serving.
- 11
Once cooled, dust the cake with confectioners' sugar and serve.
Tip: Optional: glaze with additional ruby chocolate for extra flavor and texture.
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