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.
Preheat the oven to 325F
Grease and flour the cake pans (I used 2 9" round pans). You can also line the pans with baking paper if you wish.
In a mixing bowl, whisk together the flour, baking soda, baking powder, cocoa and salt.
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.
Next to the red color mixture, add in coffee and the vinegar. Blend well.
Now mix the dry and wet ingredients by gradually adding each alternately and blending. The batter will not be very thick.
Pour the batter into the greased pans and bake for 30-40 mins till the cake tester comes out clean. DO NOT OVER-BAKE.
Once done, invert on cooling racks and leave it to cool completely.
Heat the double cream in a saucepan till its hot and not boiling. If microwaving, set the timer for no more than 90 secs.
Let the hot double cream cool for about 2 mins.
Add in the chocolate chips and whisk the mixture.
The chocolate chips will blend in and a dark thick mixture will form.
Refrigerate for thicker consistency.
Whisk the double cream till thick and fluffy. Do not over-beat.
Add in the cream cheese and confectioners sugar. Whisk again.
Layer the cakes and spread half of the chocolate ganache on each cake.
Refrigerate for 20mins to cool and thicken.
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.
Decorate the cake as you like. Take a bite and fall in love!
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