Ruby Chocolate Loaf Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This ruby chocolate loaf cake is one of my favorite quick weeknight bakes because it comes together in just an hour total. The gorgeous pink ruby chocolate paired with tart raspberries and bright orange zest creates something that looks fancy but requires no special skills. I love that raspberries bring natural antioxidants to every slice, making this feel a bit more wholesome than your average dessert. The whole thing is remarkably simple with basic pantry ingredients, and honestly, it's hard to mess up. Perfect for impressing friends or treating yourself without spending hours in the kitchen.
Ella x
Ingredients
- 300all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 120 gruby chocolate(chopped)
- 100 gfresh raspberries(chopped)
- 20 gorange zest
- 15 gbaking powder
- 5 gsalt
- 4 egglarge eggs
- 2 mLvanilla extract
- 100 mLalmond milk
- 5 gbaking soda
- 50 gunsalted almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round loaf pan.
Tip: Use a non-stick spray for easy removal.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the flour for a lighter texture.
- 3
In a large bowl, whisk together the butter, ruby chocolate, and vanilla extract.
Tip: Use a stand mixer for an easy creaming process.
- 4
Add the eggs one by one, whisking well after each addition.
Tip: Make sure the eggs are at room temperature for a smooth mixture.
- 5
Add the almond milk and whisk until combined.
Tip: Don't overmix the batter.
- 6
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Don't overmix, or the cake will become dense.
- 7
Gently fold in the raspberries and almonds.
Tip: Be gentle to avoid crushing the fruit.
- 8
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula for an even surface.
- 9
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 10
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Use a clean tea towel to dust the cake and remove any excess moisture.
- 11
Once cooled, slice the cake and serve.
Tip: Enjoy with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
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