When it comes to cakes, especially celebratory cakes, my choice have always been light, fruity cakes. I do enjoy a nice slice of chocolate cake, as most do, but simple vanilla cakes with plenty of tart fruit will always have my heart.
For that reason alone, ruby chocolate has been one of my personal top choices ever since it first appeared. In general, I am not a fan of overly sweet desserts, so it is simply perfect to me. I find it delightfully tangy, with just a mere hint of berries. Truly, a fantastic choice for a light spring cake, especially because it pairs so well with strawberries and raspberries, and even sour cherries.
There is nothing sweeter than a brightly coloured cake after a hearty family lunch. Simple, but abundantly flavourful and soft vanilla layers, plenty of ruby chocolate truffle filling, with a texture that is somewhere between a firmly whipped cream and a soft chocolate mousse, and a billowy layer of double cream; just perfect. And it can only get even better if adorned with frozen raspberries.
It is best served in small slices, either with a glass of dessert wine or with a tiny cup of espresso, depending on your preferences; but always well chilled or even slightly frozen.
Ingredients
For the marble cake layers
400 grams plain flour
80 grams cornflour
3 teaspoons baking powder
½ teaspoon salt
200 grams granulated sugar
600 millilitres cold water
120 millilitres sunflower oil
2 teaspoons vanilla bean paste
2 drops rose food colouring
1 drop yellow food colouring
For the ruby chocolate truffle filling
300 grams ruby chocolate
150 grams unsalted butter
1 teaspoon vanilla bean paste
250 millilitres double cream
¼ teaspoon salt
For the decoration
150 millilitres double cream
1 teaspoon vanilla bean paste
30 grams icing sugar
1 drop rose food colouring, optional
50 grams frozen raspberries
Preparation
Start by making the ruby chocolate truffle filling. Chop up the ruby chocolate finely, place it into a large bowl, add in the butter, vanilla, and cream, and place the bowl over a pan of simmering water. Let everything melt together until smooth and blended. It can take a little while, especially if the butter was a bit cold, but do not rush it. Once melted, cover the top with a piece of cling film, let it cool down to room temperature, and then place it in the refrigerator for at least 4 hours.
To make the marble cake layers, sift the flour and the cornflour into a large bowl, add in the sugar, salt, and the baking powder, and whisk very well. Pour in the water, oil, and the vanilla, and whisk until combined. Divide the batter in half, and add the rose food colouring to one part, and yellow to the other. Mix it through gently, being careful not to overmix the batter. Line four small round cake pans (15 cm), with baking parchment, and pour in both batters in each one, mixing them gently to create the marbled effect.
Bake the cakes immediately, in a preheated oven, at 180°C, for about 12-15 minutes. They need to remain light in colour, but do check with a toothpick, to make sure they are baked, but not dry. Let them cool in the pans for about 10 minutes, and then turn them out to a large wire rack to continue cooling.
When the cakes are cool, and the filling is firm to the touch, mix it with an electric mixer on high, until smooth and creamy, about 3-5 minutes. When everything is ready, start assembling the cake.
Level the cake layers if needed, and place the first one on the cake platter. Close a cake ring around it, add a tall sheet of acetate, and tighten it so it stays in place. Divide the filling into three parts by weight. Add the first part of the filling over the cake layer, level it gently, and place another cake layer on top. Continue stacking the cake in this fashion, until all of the layers and filling are used up. Cover the top with cling film, and place it in the refrigerator for at least 8 hours.
Just before serving, remove the cake ring and the acetate, and whip the cream with the vanilla and sugar until stiff peaks form. If using, add the food colouring and blend it well. Cover the sides and top of the cake, and place the frozen raspberries on top. Serve immediately. Yields 20 servings. © TINA VESIĆ
