Table of Contents
Ruby Chocolate Buttercream 1 9 oz (255g) ruby cacao, chopped into small bits 2 1 1/2 Cup (339g) unsalted butter, room temperature 3 2 1/4 Cup (270g) powdered sugar 4 1 1/2 tsp pure vanilla extract 5 1/3 Cup (80ml) heavy whipping cream, room temperature 6 1/2 tsp kosher salt More …
A deliciously dense and fudgy chocolate bundt cake with a decadent ruby chocolate glaze. Heat oven to 325 ° F. Generously spray the bottom and sides of a 12-cup Bundt pan with baking spray with flour. Dust the bottom and sides of the pan with cocoa powder. Set aside. In a small bowl, microwave the bittersweet chocolate at 50% power 1 minute; stir.
Ruby Chocolate Mud Cake takes on the fruity taste qualities of ruby chocolate. A dense and decadent mud cake with whipped ruby chocolate ganache and ruby chocolate cherries. Pre-heat oven 170°C/150°F fan forced (338°F/302°F fan forced). Butter and line a 23cm (9”) round, deep, cake tin.
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.
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