Red Velvet Layer Cake With Chocolate Frosting Recipes

RED VELVET LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.
• In a large mixing bowl, sift the flour, baking soda and cocoa powder, then add the sugar - give it a good whisk. Pop the butter into the microwave for a short time, 20 seconds or so at a time, stirring until it is just melted. Give it a stir with a fork to eliminate any lumps.
• In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Add the greek yogurt and give it a stir - don't worry if it goes a little lumpy. In a separate small bowl, add the food colouring and vinegar and mix together.
• Add the wet mixture into the dry mixture, along with the food colouring and start to gently fold. Add the 1/4 cup of milk and stir until just combined. Spoon the mixture into the prepared cake tins and pop into the oven. Bake for around 30 minutes or until a skewer inserted comes out clean. Set cakes out onto a wire rack and leave to cool completely.
• To make the frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool a little.
• Once the butter is very pale and creamy, add one cup of icing sugar and one tablespoon of milk and beat on low until the sugar is incorporated and then beat on medium speed until combined. Next, add the rest of the sugar, one cup at a time, and the milk, one tablespoon at a time, until thick and creamy.
• Next, add your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Next, level the tops of your cake using a cake leveler or a serrated knife. Set the leftover cake to the side.
• Place one of your cakes onto a turntable if you have one, then gently frost the top. Add your second cake on top and frost the sides and top of your cake. To get the 'naked cake' look like I have, use a cake scraper to remove excess buttercream from the side of your cake. Pop into the fridge while you make your ganache. Set aside leftover buttercream.
• Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy. Pop it into the fridge to cool and thicken up slightly - around 5-10 minutes.
• To decorate your cake, gently pour the chocolate ganache over the top, and use a small spatula to push drips over the sides of the cake. Leave to set slightly. Before serving, add dollops of chocolate buttercream to the top of the cake using a disposable piping bag and a large star tip. Add chocolate marshmallow cookies and chocolate malt balls. Crumble the leftover cake and sprinkle over the top.

SEVEN-MINUTE FROSTING FOR RED VELVET CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, combine 1 cup sugar, corn syrup, and 1/3 cup water. Place over medium heat, and cook, stirring occasionally, washing down sides of pan with a wet pastry brush from time to time to prevent crystals from forming. Clip on a candy thermometer and stop stirring; increase the heat to high until temperature registers 235 degrees, about 7 minutes.
• Whisk the egg whites in an electric mixer on medium speed, until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove syrup from heat, and pour in a steady stream down the side of the bowl containing the egg-white mixture, with mixer on medium-low speed. Increase speed to medium, and beat until cool, about 9 minutes. Add vanilla, and beat for 2 minutes more. Use immediately to frost cake.

RED VELVET CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
• In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
• Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

RED VELVET LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
• Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
• Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
• Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

18 LAYER RED VELVET CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
• In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
• In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
• For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
• Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
• Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
• To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.