Good to go
Timeless Classics
Good for freezing

Inspired by the tender, fine‑crumb tradition of classic velvet cakes, this Ruby Raspberry Velvet Cake takes shape around the naturally vibrant fruitiness of RB2, whose ruby cacao mass lends both its delicate pink tone and its signature berry‑forward character. As Chef Paul Yochum explains, “I was inspired to think pink and build a layered cake around the yogurty and berry‑forward flavors of Callebaut RB2,” a vision reflected in every component—from the soft pink sponge to the tangy strawberry‑sour cream mousse and ruby‑infused buttercream. The chocolate’s inherent creamy, fruity notes and fresh sour edges not only enhance color consistency but also strengthen the structure and flavor clarity of each layer, making RB2 the backbone of the cake’s balanced sweetness, gentle acidity, and modern velvet identity.

Level:: Medium
Makes:: 1x 8" Layered Cake
Shelf life:: 3 Days
Conservation:: Refridgerate

239 g

milk
140 g

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets
53 g

Vegetable oil
6 g

Raspberry Extract
6 g

vanilla extract
0.9 g

White Powder Color
0.3 g

Red Powder Color
0.09 g

Violet Powder Color
0.7 g

Deep Pink Gel Color
338 g

All purpose flour
8 g

baking powder
3 g

baking soda
3 g

salt
20 g

Glyerol Monosterate (Optional)
223 g

Cream cheese
166 g

butter
395 g

sugar
198 g

Egg

Preheat oven to 325°F (165°C). Prepare two 8-inch cake pans with oil and line bottoms with parchment.
Combine CALLEBAUT RB2 and milk in a heatproof pitcher and warm in 30-second intervals until melted (about 97°F / 36°C).
Add oil, extracts, and color to the chocolate mixture. Blend with an immersion blender until smooth and emulsified.
Whisk flour, baking powder, baking soda, salt, and glycerol in a bowl. Set aside.
Paddle butter and cream cheese until smooth and mayonnaise-like.
Add sugar and mix on high speed for 3–4 minutes, scraping sides as needed.
Add eggs one at a time, mixing well and scraping bowl between additions.
On low speed, alternate dry and wet ingredients, starting and ending with dry. Mix just until combined.
Divide 800 g of batter into each pan.
Bake for 30 minutes. Toothpick should come out clean or with a few crumbs. Cool in pans for 5–10 minutes, then invert to remove. Allow to cool completely.

228 g

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets
91 g

strawberry puree
46 g

Gelatin mass 5:1
213 g

Sour cream
8 g

freeze-dried yogurt powder
8 g

freeze dried strawberry powder
76 g

egg whites
42 g

sugar
61 g

glucose powder
228 g

cream

Melt CALLEBAUT RB2 to 104°F (40°C) in a tall pitcher.
Warm strawberry purée to 122°F (50°C) and stir in gelatin mass until dissolved.
Add sour cream, yogurt powder, and strawberry powder to the melted chocolate mixture. Pour the warmed strawberry purée over these ingredients and homogenize with an immersion blender until smooth.
Prepare a French meringue with egg whites, sugar, and glucose powder and whip to medium peaks. Whip cream separately to medium-soft peaks.
Once the chocolate base reaches 86°F (30°C), fold in the meringue and semi-whipped cream.

70 g

strawberry puree
132 g

sugar
54 g

glucose
279 g

IQF Strawberries
70 g

IQF RaspberrY
2 g

Violet Extract
43 g

Gelatin mass 5:1

Heat strawberry purée, sugar, and glucose to 122°F (50°C).
Add the cut strawberries and raspberries and cook until they begin to release liquid.
Remove from heat and add violet extract and gelatin mass.
Refrigerate until set.
Stir to soften before using to assemble cake layers.

239 g

Egg Whites
346 g

sugar
605 g

butter
10 g

vanilla extract
750 g

raspberry puree
226 g

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets
1132 g

Swiss Meringue Buttercream

For the Italian Meringue Buttercream:
1. Warm sugar and egg whites over a water bath until 140°F (60°C).
2. Whip on low speed until foamy, then increase speed and whip to stiff peaks.
3. Add room-temperature butter and Vanilla Extract, Clear.
4. Paddle until smooth.
For Raspberry Reduction: reduce 750g raspberry purée to 250g over medium heat, stirring constrantly.
Melt CALLEBAUT RB2 to 104°F (40°C), then cool to 86°F (30°C).
Paddle buttercream until smooth.
Add 142g of raspberry reduction and melted chocolate; paddle until fully incorporated and smooth.