Ruby Chocolate Refrigerator Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This ruby chocolate refrigerator cake is my go to when I want something decadent but don't have all day to fuss in the kitchen. With just 45 minutes of total time between prep and baking, you'll have a stunning dessert ready to chill. I love using ruby chocolate because it's naturally lower in sugar than traditional dark chocolate, so you can indulge a bit more guilt free. The best part? No complicated techniques or fancy equipment needed. Just mix, bake, and refrigerate. It's elegant enough to impress guests but simple enough for a cozy night in.
Ella x
Ingredients
- 400ruby chocolate
- 500heavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 4large eggs
- 50 gruby cocoa powder
- 150 gall-purpose flour
- 10 gsalt
- 100 mlunsweetened almond milk
- 100ruby chocolate shavings
Detail level
Instructions
- 1
Melt the butter and sugar in a saucepan over low heat, stirring occasionally.
Tip: Use a double boiler if needed.
- 2
In a separate bowl, whisk together the eggs and ruby cocoa powder until well combined.
Tip: Scrape down the sides of the bowl as needed.
- 3
Add the flour and salt to the egg mixture and mix until just combined.
Tip: Avoid overmixing.
- 4
Pour the melted butter mixture into the dry ingredients and mix until a crumbly mixture forms.
Tip: Let it cool slightly.
- 5
Pour the mixture into a 20x20cm baking dish and refrigerate for 10 minutes.
Tip: Let it set before removing from the refrigerator.
- 6
Pour the whipped cream over the cake and smooth the top.
Tip: Use a spatula to create a decorative border, if desired.
- 7
Decorate with ruby chocolate shavings and refrigerate for at least 30 minutes before serving.
Tip: Use a sharp knife to shave the chocolate into thin pieces.
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