Ingredients:

  • 250g All purpose flour
  • 400g Granulated sugar
  • 85g Dutch process cocoa powder
  • 150g Ruby chocolate callets
  • 240ml Buttermilk
  • 2 tsp Pure vanilla bean paste
  • 100g Melted dark chocolate (60% cacao)
  • 250g All purpose flour
  • 400g Granulated sugar
  • 85g Dutch process cocoa powder
  • 1.5 tsp soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 Large eggs
  • 240ml buttermilk
  • 120ml neutral oil
  • 2 tsp vanilla
  • 240ml boiling water
  • 100ml heavy cream
  • 150g ruby chocolate
  • 1 tbsp corn syrup
  • 225g room temperature butter
  • 350g powdered sugar
  • 60g cocoa
  • 3 tbsp heavy cream
  • 100g melted dark chocolate (60% cacao)

Instructions:

  1. Prep the pans: Grease your tins and line with parchment. Preheat the oven to 350°F.
  2. Combine dry ingredients: Whisk 250g flour, 400g sugar, 85g cocoa, 1.5 tsp soda, 1 tsp baking powder, and 1 tsp salt until no lumps remain.
  3. Mix wet ingredients: Beat 2 eggs with 240ml buttermilk, 120ml neutral oil, and 2 tsp vanilla until the color is uniform.
  4. The Bloom: Slowly whisk in 240ml boiling water. Note: The batter will be very thin; this is normal.
  5. Bake the sponge: Divide batter into pans and bake for 35 minutes until a toothpick comes out with a few moist crumbs.
  6. Create the ruby core: Heat 100ml heavy cream until simmering, pour over 150g ruby chocolate and 1 tbsp corn syrup. Let sit for 5 minutes, then stir until a glossy pink emulsion forms.
  7. Whip the frosting: Beat 225g room temperature butter with 350g powdered sugar and 60g cocoa until pale and fluffy.
  8. Finalize frosting: Fold in 100g melted dark chocolate and 3 tbsp heavy cream.
  9. Assemble the secret: Carve a small well in the center of the bottom layer, fill with ruby ganache, and top with the second layer.
  10. Coat the exterior: Spread the dark chocolate frosting over the top and sides until smooth and matte black in appearance.