Ruby Chocolate Genoise
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This ruby chocolate genoise has become my go to cake for special occasions because it comes together so quickly, in just under an hour from start to finish. The beautiful pink hue comes from ruby chocolate, which contains natural antioxidants that make it a slightly more nourishing indulgence than regular chocolate. What I love most is how simple the technique actually is, even though it looks absolutely stunning when you slice into it. The fluffy sponge paired with those melty chocolate chips creates something truly special, and your friends will be amazed you made it at home.
Ella x
Ingredients
- 250 gruby chocolate
- 300 gall-purpose flour
- 200 ggranulated sugar
- 4large eggs
- 120 gunsalted butter, softened
- 50 gruby cocoa powder
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 100 gruby chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 20cm x 10cm baking tray with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large mixing bowl, beat the butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- 5
In a small bowl, whisk together cocoa powder and vanilla extract.
- 6
Add the dry ingredients to the wet ingredients and whisk until combined.
- 7
Melt the ruby chocolate and allow to cool slightly. Fold the chocolate into the cake batter until well combined.
- 8
Fold the whipped chocolate chips into the cake batter.
- 9
Pour the batter into the prepared baking tray and smooth the top.
- 10
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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