Ruby Chocolate Pound Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate pound cake is one of my favorite creations because it comes together so quickly and easily. The beautiful pink hue comes from ruby chocolate, which contains natural antioxidants and less sugar than traditional chocolate, making it a slightly better choice without sacrificing that indulgent taste. What I love most is that this recipe requires just basic pantry staples and comes ready to serve in just an hour total. The self raising flour means you don't need to worry about measuring out multiple leavening agents, and the tender crumb keeps beautifully for days. Whether you're baking for a special occasion or simply craving something lovely for afternoon tea, this is the perfect solution.
Ella x
Ingredients
- 200 gruby chocolate
- 250 gbutter
- 400 ggranulated sugar
- 4 eggeggs
- 300 gself-raising flour
- 10 gbaking powder
- 5 gsalt
- 120 mlmilk
- 100 gruby chocolate chips
- 1 mlvanilla extract
Detail level
Instructions
- 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
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
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
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 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
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
Fold the melted ruby chocolate into the cake batter until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 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
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.
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