How good does this look?
Delicious Red Velvet Chocolate Cake with Cream Cheese Frosting- that’s what you need to try making this week.
About a year ago I came across the most beautiful cake on a friend’s blog Spontaneous Euphoria. It was a type of chocolate party cake and I just could not stop looking at the way she had decorated it (Triple Chocolate Party Cake) and vowed to make something similar just to see if I could.
There is nothing better looking than a RED cake with creamy white frosting. Just look at the gorgeous contrast.
I loved the taste of the cream cheese frosting (taken from Martha Stewart’s Recipes) and saved the extra frosting for my chocolate chip cookies (watch out for that post coming soon). Anyway, its probably the best frosting I’ve ever had, and it tasted pretty good with the red velvet cake and the chocolate chips.
I baked one cake in a 6-inch round baking cake pan and then cut it into two layers so that I could spread frosting in between the layers. Alternatively, you can pour this cake mixture into two 8-inch round cake pans, bake and then trim the layers so that they can be sandwiched together with cream cheese. This way you can get a larger cake with thinner layers. Bake as you wish!
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
3 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
Frosting (makes about 2 cups):
225 grams cream cheese
1/2 cup butter
1 cup icing sugar
1 teaspoon vanilla extract
mini chocolate chips (for decoration)
2 boxes of chocolate fingers
1. Preheat oven to 175 degrees C. Grease and flour a 6-inch round metal baking pan.
2. In a large bowl, sift and whisk together flour, cocoa powder, baking soda and salt. In another bowl, beat together eggs, oil, sugar, buttermilk, food coloring, vanilla and vinegar with an electric beater. Add this wet mixture to the flour mixture. Beat on high speed until blended.
3. Pour the batter into the prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for an hour. Run a knife around the edge of the pan, then invert cake onto a rack to cool completely.
4. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in the icing sugar and vanilla extract, and continue beating until smooth.
5. Cut the cake into two even layers (or make two small cakes if you prefer). Trim away any hard edges. Spread a generous amount of cream cheese on one half and sprinkle a handful of chocolate chips over the cream cheese. Place the other cake layer on top. Spread a thin layer of icing on the top and around the cake (a ‘crumb’ coat).
6. Stick the chocolate fingers around the sides of the cake. Scoop cream cheese frosting into a piping bag with a large star nozzle and pipe swirls onto the top of the cake. Sprinkle chocolate chips on top.