Ruby Chocolate Devil's Food Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about ruby chocolate that makes even the simplest cake feel special, and this devil's food version is honestly one of my favorite creations. The deep cocoa flavor combined with ruby chocolate's subtle tartness creates this incredible complexity that keeps people coming back for more. What I love most is how quick it comes together, ready in just an hour from start to finish, which means you can satisfy a serious chocolate craving without spending your whole afternoon in the kitchen. Plus, cocoa powder is packed with antioxidants, so you can feel a little better about indulging in a generous slice. Trust me, this one's a keeper.
Ella x
Ingredients
- 400 gruby chocolate
- 500 gall-purpose flour
- 400 ggranulated sugar
- 250 gunsalted butter
- 4large eggs
- 200 gruby chocolate chips
- 100 gcocoa powder
- 20 gbaking powder
- 10 gsalt
- 300 mlruby chocolate ganache
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.
Tip: For an extra-crispy crust, chill the pans in the freezer for 10 minutes before baking.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the flour for a smooth batter.
- 3
In a large mixing bowl, use an electric mixer to cream the butter and eggs until light and fluffy.
Tip: Don't overmix, or the cake will be dense.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the ruby chocolate chips, beginning and ending with the dry ingredients.
Tip: Scrape down the sides of the bowl with a rubber spatula to ensure everything is well incorporated.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: For a more dramatic presentation, pipe a border of ganache around the edges of each cake before serving.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 7
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of ruby chocolate ganache on top. Place the second layer on top and drizzle with additional ganache.
Tip: Let the cake sit at room temperature for at least 30 minutes to allow the flavors to meld together.
- 8
Slice and serve. Enjoy!
Tip: For an extra-special touch, garnish with fresh raspberries or edible gold dust.
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