They dry firm after about 10 minutes in the refrigerator, after which you can use them however you want in your cake design! I ended up splatter painting mine with a little Americolor Bright White color gel to give it some additional intrigue and love the look so much. To finish decorating, I melted more of the ruby cacao, tempered it, and poured it into disk shapes on wax paper. It was super easy to drip the cake with once it reached room temp. It turned out a little more brown-toned than mauve for some reason, so added a drop of Americolor Fuschia to match the rest of the cake. Then, I measured out an equal amount of heavy whipping cream (½ cup), brought it to a light boil, poured it over the ruby cacao bits, and whisked it all together. To make the ganache, I chopped the ruby cacao into bits and measured out 6 oz ( about 2 bars). I thought it would behave a bit more like white chocolate but it’s very much the same as working with a semi-sweet or milk chocolate. I knew I wanted to try making the ruby cacao into ganache for a drip, and after a few attempts I discovered that the right ratio is a simple 1:1. It’s the latest innovation in the chocolate world since the introduction of white chocolate and I am here for it! I could eat the ruby cacao all on its own, but whipping it up into buttercream is the perfect flavor compliment to this cake! And the best part is, the incredible flavor and pretty pink color are totally natural. I used these Chocolove Ruby Cacao bars for the buttercream (and the ruby chocolate ganache drip, and the ruby chocolate disks on top) and absolutely love the flavor: dominant raspberry notes with a hint of chocolate that’s not too bitter or too sweet. I use it any time I need a cake with a chocolate base.Īfter baking up these beautiful chocolate cake layers, I filled and frosted them with Ruby Chocolate Buttercream and the flavor combo is so dreamy! This buttercream is so silky smooth and flavored by adding melted ruby cacao.

This is my go-to chocolate cake recipe because it’s a one-bowl cake, aka just add all the ingredients to one bowl (in the right order of course) and it’s ready to head into the oven in about five minutes! It comes out the same every single time: rich chocolate flavor with a fluffy yet moist crumb. This cake all starts with three layers of decadent chocolate cake. Well I was right (I love it when that happens!) – it was the perfect balance of berry and chocolate and such a delight to eat! You would think that the chocolate cake would overwhelm the berry notes but instead, the flavors work together in perfect harmony. I figured since ruby chocolate has predominant notes of raspberry, and raspberry and chocolate are a match made in heaven, the cake and buttercream combo would be a good fit. Right after I made this Ruby Chocolate Buttercream recipe, I instantly thought to try it with my favorite chocolate cake recipe.

Chocolate drip cake