Red Velvet Chocolate Ganache Cake
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Red Velvet Chocolate Ganache Cake

Everybody loves Red Velvet Cakes, but this recipe comes with a twist.This is by far the most decadent thing I have ever had! It is so rich and creamy and forget not to mention super soft.

Vidhya Raghavan

Ingredients

6-serving
  1. 2 Cups Flour
  2. 2 Cups sugar
  3. 1 Cup Vegetable Oil
  4. 1 Cup Buttermilk
  5. 1/2 Cup Coffee Plain Hot
  6. 2 Tablespoons Cocoa Unsweetened Powder
  7. 2 Tablespoons Vanilla Extract
  8. 1 Teaspoon Baking Soda
  9. 1 Teaspoon Baking Powder
  10. 1 Teaspoon White Vinegar Distilled
  11. 1 Teaspoon Salt
  12. 3 Teaspoons Red Food Coloring
  13. 2 Eggs
  14. 1/2 Cup Cream Double
  15. 1/2 Cup Dark Chocolate Chips
  16. 1 Cup Cream Double
  17. 1 1/2 Cups Cream Cheese
  18. 1 1/4 Cups Sugar Confectioners

Method

75 mins
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    Cakes:

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    Preheat the oven to 325F

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    Grease and flour the cake pans (I used 2 9" round pans). You can also line the pans with baking paper if you wish.

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    In a mixing bowl, whisk together the flour, baking soda, baking powder, cocoa and salt.

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    In another bowl, mix the sugar and vegetable oil. To this mixture, break in the eggs, add buttermilk, vanilla extract and the food color. Mix well.

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    Next to the red color mixture, add in coffee and the vinegar. Blend well.

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    Now mix the dry and wet ingredients by gradually adding each alternately and blending. The batter will not be very thick.

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    Pour the batter into the greased pans and bake for 30-40 mins till the cake tester comes out clean. DO NOT OVER-BAKE.

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    Once done, invert on cooling racks and leave it to cool completely.

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    Chocolate Ganache:

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    Heat the double cream in a saucepan till its hot and not boiling. If microwaving, set the timer for no more than 90 secs.

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    Let the hot double cream cool for about 2 mins.

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    Add in the chocolate chips and whisk the mixture.

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    The chocolate chips will blend in and a dark thick mixture will form.

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    Refrigerate for thicker consistency.

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    Frosting:

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    Whisk the double cream till thick and fluffy. Do not over-beat.

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    Add in the cream cheese and confectioners sugar. Whisk again.

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    Layer the cakes and spread half of the chocolate ganache on each cake.

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    Refrigerate for 20mins to cool and thicken.

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    Now spread the frosting evenly on the bottom layer. Place the top layer on it and spread the remaining frosting to ice the whole cake.

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    Decorate the cake as you like. Take a bite and fall in love!

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