RUBY CHOCOLATE CAKE RECIPE
Layers of decadent chocolate cake, filled and frosted with a silky smooth ruby chocolate buttercream to create beautiful notes of raspberry that perfectly balance the chocolate flavor. Topped with ruby chocolate ganache and featuring an all-natural mauve color palette!
Provided by Whitney
Number Of Ingredients 20
Steps:
- Preheat the oven to 350ºF and prepare three 6-inch cake pans or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot (just boiled) water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
- Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
- Add the ruby chocolate into a glass bowl and microwave for 30 seconds. Stir, then microwave for another 30 seconds. Stir until all the ruby chocolate is melted and there are no lumps. Alternatively, you can melt the ruby chocolate using a double boiler. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted ruby chocolate a few stirs and make sure it's not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla, heavy whipping cream, and salt and beat for another minute on medium.
- Place the chopped ruby cacao into a glass or metal bowl and set aside. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it over the ruby cacao bits and let sit for about 20 seconds.
- Whisk it together until it's uniform in consistency and there are no bits of chocolate left on your whisk. Add a drop or two of Americolor Fuschia or pink food color gel of your choice if you want (the natural ganache color turns out more beige-toned for some reason).
- Cool ganache at room temperature for about 30 minutes, or until the ganache itself is close to room temperature (a little warmer may be fine depending on how thin you like your drips).
- When the chocolate cake layers have cooled completely, torte them before filling and frosting with ruby chocolate buttercream. Chill the frosted cake in the refrigerator for at least 20 minutes before dripping with the room temperature ruby chocolate ganache. It's always best to do a test drip on the cake before dripping the whole thing - that way you can see whether you need to cool the ganache more or gently warm it in the microwave before committing to dripping the rest of the cake.
- After dripping the cake with ganache, place it in the refrigerator for at least five minutes to let it set. To create the design pictured, place a few tempered ruby chocolate disks on top of the cake (I splatter painted mine with Americolor Bright White). Use the remaining ruby chocolate buttercream to pipe rosettes with Wilton tip 1M and stars with Wilton tip 4B wherever you desire!
CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
ITALIAN FLOURLESS CHOCOLATE CAKE
Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust. It's a simple confection, and even still, it's said that every baker and home cook has his or her own recipe. This version comes from Eleonora Masiero and Ennio Occhiali at Cusina e Butega, a combination bakery and restaurant.
Provided by Florence Fabricant
Categories cakes, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.
- In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners' sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
- In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.
- Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
- Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners' sugar over the top, then serve.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 33 milligrams, Sugar 21 grams, TransFat 1 gram
RUBY CAKE
This is a Fruit Cocktail Cake with a coconut-brown sugar-nut topping and a creamy coconut sauce.
Provided by PENILU
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
- In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.
Nutrition Facts : Calories 528 calories, Carbohydrate 85.1 g, Cholesterol 37.1 mg, Fat 19.9 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 6.4 g, Sodium 432.5 mg, Sugar 52.2 g
ITALIAN CHOCOLATE RUBY CAKE
This is my own recipe done after some experimentation. It's quick and easy using a cake mix and cookies as the starting ingredients to make a truly unique gourmet dessert. The vermouth in the recipe is added to the individual served slices just before serving, allowing you to leave it out on slices served to children ;)
Provided by Steve P.
Categories Dessert
Time 1h16m
Yield 1 Ten Inch Spring Form pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- Grease a 10 inch spring form pan.
- Prepare cake mix according to package directions (necessary ingredients to prepare mix are included in the above ingredient list), and pour the prepared mix into the greased spring form pan.
- Press the Raspberry Newton cookies into the batter on their sides in a circular fashion like the spokes on a wheel about 3/4 to 1 inch in from the side of the pan (the cookie should be covered on all sides with batter, so it should not touch the side of the pan).
- The raspberry filling should be facing you not the sky if you placed them in correctly (in other words if the filling is facing upwards then you placed the cookies in on their ends not their sides) Use the entire package of cookies.
- If necessary, make a second smaller inner circle of cookies to use them all up.
- Being careful not to let the cookies fall down flat on their bottoms (if a few fall don't worry about it, when baked it will make for a more interesting pattern) place in preheated oven and Bake at 350ºF for about 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for 20 minutes then remove the outside of the spring form pan and allow to cool the rest of the way completely.
- The cooled cake when sliced will have a beautiful pattern in it of red rubies edged in white from the cookies buried in the dark chocolate cake.
- To serve Slice, and wet each slice generously with the chilled sweet vermouth.
- While the vermouth really makes the flavor of this cake, adding the vermouth separately to each slice allows you to serve the cake without the vermouth to any children present.
Nutrition Facts : Calories 258.8, Fat 14.1, SaturatedFat 2.6, Cholesterol 52.9, Sodium 378.2, Carbohydrate 32, Fiber 1.1, Sugar 16.8, Protein 4.2
More about "italian chocolate ruby cake recipes"
ITALIAN CHOCOLATE CAKE - CAKESCOTTAGE
From cakescottage.com
5/5 (3)Category DessertServings 12Total Time 1 hr 15 mins
ITALIAN CHOCOLATE CAKE - COOKING WITH NONNA
From cookingwithnonna.com
10 MOST POPULAR ITALIAN CHOCOLATE DESSERTS - TASTEATLAS
From tasteatlas.com
CHOCOLATE GENOISE SPONGE CAKE (ITALIAN) - FOOD …
From foodmeanderings.com
CHOCOLATE FUDGE CAKE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
ITALIAN CHOCOLATE DESSERT RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TORTA CAPRESE OR ITALIAN FLOURLESS CHOCOLATE CAKE
From thatskinnychickcanbake.com
10 BEST ITALIAN CHOCOLATE CAKE RECIPES | YUMMLY
From yummly.com
TORTA CAPRESE RECIPE | ITALIAN FLOURLESS CHOCOLATE CAKE
From recipesfromitaly.com
CHOCOLATE ITALIAN CREAM CAKE RECIPE - MY CAKE SCHOOL
From mycakeschool.com
9 MOST POPULAR ITALIAN CHOCOLATE CAKES - TASTEATLAS
From tasteatlas.com
CHOCOLATE CAKE RECIPES - RUBY RECIPES
From rubyrecipes.com
CHOCOLATE ITALIAN SPONGE CAKE - AS EASY AS APPLE PIE
From aseasyasapplepie.com
EGGLESS CHOCOLATE CUP CAKE & CUSTARD CUP CAKE RECIPE IN LG …
From youtube.com
TRIPLE CHOCOLATE CAKE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
TORTA TENERINA (MOIST CHOCOLATE CAKE) - ITALIAN RECIPES BY …
From giallozafferano.com
ITALIAN CHOCOLATE CAKE (TORTA AL CIOCOLATO) - CUCINABYELENA
From cucinabyelena.com
ITALIAN LOVE CAKE - THE SEASONED MOM
From theseasonedmom.com
ITALIAN CHOCOLATE BROWNIE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
BEST ITALIAN FLOURLESS CHOCOLATE TORTA RECIPE - HOW TO MAKE ITALIAN ...
From 177milkstreet.com
ITALIAN CHOCOLATE CHIP RICOTTA CAKE
From anitalianinmykitchen.com
BASIC RUBY CHOCOLATE RECIPES | CALLEBAUT
From callebaut.com
CHOCOLATE ITALIAN CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
ITALIAN CHOCOLATE WALNUT CAKE (TORTA DI NOCI) - SERENA LISSY
From serenalissy.com
ITALIAN CHOCOLATE CAKE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
CHOCOLATE ITALIAN CREAM CAKE - PLAIN CHICKEN
From plainchicken.com
DOUBLE CHOCOLATE ITALIAN CREAM BIRTHDAY CAKE - SUGARLOVESPICES
From sugarlovespices.com
THE BEST ITALIAN FLOURLESS CHOCOLATE CAKE - OCCASIONALLY BAKE
From occasionallybake.com
RUBY CHOCOLATE MUD CAKE - BELLY RUMBLES
From bellyrumbles.com
RUBY CHOCOLATE RECIPE | LILI'S CAKES
From liliscakes.com
CHOCOLATE ITALIAN CAKE | MAGNOLIA DAYS
From magnoliadays.com
RUBY TUESDAY CHOCOLATE CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
LA TORTA TENERINA / ITALIAN BROWNIE CAKE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
15 TRADITIONAL ITALIAN CAKES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CHOCOLATE CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ITALIAN CHOCOLATE COFFEE CAKE - MEDITERRANEAN LIVING
From mediterraneanliving.com
BEST CHOCOLATE BERRY CAKE WITH ITALIAN BUTTERCREAM RECIPES | FOOD ...
From foodnetwork.ca
CHOCOLATE ITALIAN BUTTERCREA (WITH STEP BY STEP PHOTOS!)
From bostongirlbakes.com
INCREDIBLY EASY CHOCOLATE CAKE - AN ITALIAN DISH
From anitaliandish.com
BOOZY ITALIAN CHERRY CHOCOLATE CAKE. - WRITES4FOODWRITES4FOOD
From writes4food.com
RUBY CHOCOLATE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search