You are in for an amazing treat! This cake is intensely scrumptious and a crowd pleaser! I have been making a version of this wonderful chocolate deliciousness for years, but I think this new twist really knocks it out of the park! You are going to love it!
I have a couple of brothers who live in town and we love to have a Sunday dinner together! It just so happens to be one of my sister in laws birthdays which was a perfect reason to tinker with this trusted recipe. It turned out spectacularly! Seriously! So yummy! I’m excited for you to give it a try.
Let me tell you a couple of helpful things up front. First of all, you can do the easy version of this cake and still have it be pretty incredible, just less of a time investment. The easy version is just a cake mix and prepared frosting, but you still add the amazing filling! However, you can do the full everything from scratch, I-had-nothing-else-to-do-today version and it truly is an awe inspiring dessert. I have done both ways and am grateful for the shortcut when I need it! Secondly, Ruby Chocolate is a delight and so unique, but a bit difficult to find and also a bit pricey. You can find it here or here on Amazon, which might just save you some time. I finally found it at a small grocery store (Natural Grocer), after checking 4 different grocery stores in person and calling 6 others!
If you haven’t tried Ruby Chocolate, you are in for a unique treat. Apparently it is the first discovery of chocolate in 80 years. It is a different cacao bean that produces a pink color and definite tones of fruitiness. I already LOVE fruit and chocolate, so Ruby Chocolate is a delight to me. My husband and daughter loved the ruby chocolate plain, but my son was less enthusiastic. He said he liked it fine, but he had no problem devouring the cake!
Please know, I have made this cake dozens of times with dark chocolate chips instead of the Ruby and it has never failed to wow the crowd! So if you can’t find Ruby, you will still be amazed with dark chocolate!
I doubled the recipe when I made everything, so I could make the bundt cake AND the cupcakes in order to feed a crowd. In the recipe below I will give you the single batch measurements, that will either accommodate a bundt cake (12 cup Bundt) or 24 cupcakes. For the Bundt Cake I drizzle it with a rich chocolate ganache (found below) and for the cupcakes, I created a chocolate cream cheese buttercream that is also to die for. That frosting recipe is here.
Ruby Chocolate Cream Cheese Filling
Equipment
- Hand Mixer
Ingredients
- 1 8 oz bar Cream Cheese
- 1/3 cup Granulated Sugar
- 1 egg
- 12 oz. Ruby Chocolate Chopped to about Chocolate Chip Size. You can substitute Semi Sweet or Dark
- 1/8 tsp salt
Instructions
- Cream the cream cheese and sugar together with a hand mixer
- Mix in the egg and dash of salt
- Fold in the chopped Chocolate by hand until all the ingredients are incorporated
Notes
Amazingly Decadent Chocolate Cake
Equipment
- A hand mixer, Bundt pan, Loaf Pan or muffin pan
Ingredients
- 2 1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 Cup Milk we have used non fat and 1% with equal result
- 1 Cup Water
- 2 Tbsp White Vinegar
- 2 large eggs
- 1/2 Cup Sour Cream
- 1/3 Cup Vegetable Oil
- 2 Tsp Vanilla
Instructions
- Place oven rack to the center, then preheat oven to 350 degrees
- Prepare a bundt pan with butter and a dusting of flour. Make sure to get all the grooves of the pan, so that the cake will release after baking. Or prepare a muffin tin with cupcake liners.
- In a medium bowl mix together the water, milk and vinegar and set aside
- Next mix with a whisk all the dry ingredients in a large bowl: Flour, Sugar, Cocoa Powder, Baking Soda, Baking Powder and Salt until well blended.
- Whisk the eggs into the water, milk and vinegar. Add the oil, sour cream and vanilla. Mix with a whisk or handmixer until blended.
- Make a well in the dry ingredients. Slowly pour the wet ingredients into the dry ingredient bowl. Whisk by hand until batter is incorporated and smooth. Or use a handmixer on low. Scrape the bottom of the bowl with spatula assuring that all the ingredients have been combined. Do not overmix.
- Pour batter into prepared Bundt, Loaf or cupcake pan. If you are planning to add the cream cheese filling. Fill the pan about 60-65%. This is not perfection, just do not go above 2/3 full, because the filling will displace the mixture and your cake will overflow.
- If you are adding the cream cheese/chocolate filling, scoop that into the center now. It will balance on the cake mixture, until you gentle press it with a spoon just under the surface. You want the cake mix to just barely cover the filling. Remember the cake mix will expand and gravity will pull down the filling.
- Place Bundt pan into the oven and bake for approximately 44-48 minutes depending on your oven, and the size of the bundt pan. A larger Bundt pan will take a few minutes longer. Stick a toothpick in, if it comes out clean, you are ready! Remember you also have the luscious filling in there too.
- Cupcakes bake for approximately 23-25 minutes. A Loaf pan will be closer to 33
- Allow Bundt pan to cool for about 10 minute before inverting onto a cooling rack or a cake plate. Allow to cool for at least an hour before drizzling with chocolate ganache
Notes
Chocolate Ganache
Equipment
- small pan on stove top
Ingredients
- 1/2 cup Heavy Whipping Cream
- 6 oz. Chopped Dark Chocolate we LOVE Nestle 53% cocao! We also use Ghirardelli or Hersheys special dark. This can be chocolate chips!
Instructions
- Bring the Heavy Whipping cream to simmer over low to medium heat.
- As soon as the edges begin to steam, turn off the heat and pour in the chocolate
- Let the Chocolate sit in the warm cream for around 5 minutes
- Whisk until smooth. Then spoon over cake, cheesecake or carefully over cupcakes. (May need double for cupcakes)
Notes
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