Gold & Ruby Chocolate Cake

Recipe instructions

(Fill in the desired quantity and recalculate)

Gold & Ruby Chocolate Cake

  • 225g
    softened butter
  • 225g
    caster sugar

Cream the butter and sugar until light and fluffy

  • 4g

Gradually beat the eggs into the butter mixture

  • 225

Sieve in the flour and mix well


Gently fold in the fresh raspberries and gold callets 

Pour the mixture into the tin and transfer to the oven to bake for 35- 40 minutes

Once baked, leave to cool


Ruby Ganache


Melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice

Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting 



  • 20g
    icing sugar
  • fresh raspberries

Mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration