Indulge in the richness of chocolate with the decadent and irresistible Ruth’s Chris Chocolate Sin Cake. This sinfully delicious dessert is a favorite among chocolate lovers and is surprisingly easy to recreate at home. With its moist and fudgy texture, paired with a velvety chocolate ganache, this cake is sure to satisfy any sweet tooth. So, let’s dive into the best easy Ruth’s Chris Chocolate Sin Cake recipe!
To start, gather the following ingredients:
– 1 cup unsalted butter
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/4 cup cocoa powder
– 1/4 teaspoon salt
– 1 cup semisweet chocolate chips
– 1 cup heavy cream
– 1/4 cup powdered sugar
Preheat your oven to 325°F (165°C) and grease a 9-inch round cake pan. In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring each time until smooth. Set aside to cool slightly.
In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Slowly pour in the melted chocolate mixture while whisking continuously. In another bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan before transferring it to a serving plate.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the powdered sugar, stirring until dissolved. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then whisk until smooth and glossy.
Once the cake has cooled, pour the chocolate ganache over the top, allowing it to cascade down the sides. Smooth the ganache with an offset spatula for an elegant finish. For an extra touch, you can sprinkle some chocolate shavings on top.
Now, let’s move on to some frequently asked questions about this luscious dessert:
Q1. Can I use dark chocolate instead of semisweet chocolate chips?
A1. Absolutely! Dark chocolate will give the cake a more intense flavor.
Q2. Can I make this cake in advance?
A2. Yes, you can make the cake a day ahead and store it in an airtight container at room temperature. Add the ganache just before serving.
Q3. Can I use a different size of cake pan?
A3. If you use a smaller pan, adjust the cooking time accordingly. A larger pan may result in a thinner cake.
Q4. Can I substitute the heavy cream in the ganache?
A4. Yes, you can use milk or even coconut cream as a substitute.
Q5. Can I freeze the cake?
A5. Yes, you can freeze the cake without the ganache for up to 3 months. Thaw it in the refrigerator before adding the ganache.
Q6. How can I store leftovers?
A6. Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Q7. Can I use this recipe for cupcakes?
A7. Definitely! Adjust the baking time to around 20-25 minutes for cupcakes.
Now that you have the recipe and answers to common questions, it’s time to indulge in this sinfully delicious Ruth’s Chris Chocolate Sin Cake. Enjoy!