Ruby Chocolate Pound Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan.

   Tip: Use parchment paper for easy removal.

2. 2

   In a large mixing bowl, cream the butter and sugar until light and fluffy.

   Tip: Scrape down the sides of the bowl as needed.

3. 3

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to fully incorporate each egg before adding the next.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

5. 5

   Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.

   Tip: Be careful not to overmix.

6. 6

   Melt the ruby chocolate in a double boiler or in the microwave in 10 second increments, stirring between each interval.

   Tip: Let cool slightly before folding into the cake batter.

7. 7

   Fold the melted ruby chocolate into the cake batter until well combined.

   Tip: Be gentle to avoid deflating the batter.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Tap the pan gently to remove any air bubbles.

9. 9

   Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

10. 10

    Allow the cake to cool completely before slicing and serving.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.