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rich chocolate drizzled red velvet

Chocolate Ganache Drizzle Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula
  • 1 Small saucepan
  • 1 Cooling rack
  • 1 parchment paper sheet

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened natural cocoa powder
  • 2 large eggs room temperature
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 4 ounce cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 6 ounce semi-sweet chocolate finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter room temperature

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment circles and lightly grease the sides.
  • In a large bowl whisk together flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk eggs, vegetable oil, buttermilk, vanilla, vinegar, and red food coloring until smooth and uniformly tinted.
  • Add the wet mixture to the dry ingredients and mix on low until just combined and smooth, scraping the bowl once to avoid dry pockets.
  • Divide the batter evenly between the prepared pans and tap each pan gently to release large air bubbles.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out, peel off parchment, and cool completely on the rack.
  • For the cream cheese filling, beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and salt and beat until fluffy.
  • Level the cooled cake layers if needed and place one layer on a serving plate, spreading an even layer of cream cheese filling over the top.
  • Set the second cake layer on top and refrigerate the assembled cake for 30 minutes to firm before glazing.
  • For the ganache, heat heavy cream in a small saucepan until steaming with small bubbles at the edges, then pour over the chopped chocolate in a bowl and let sit 2 minutes.
  • Add the tablespoon of butter to the chocolate and whisk from the center outward until glossy and smooth.
  • Let the ganache cool for 10 to 15 minutes until slightly thickened but still pourable.
  • Pour the ganache over the chilled cake, nudging it with an offset spatula to encourage drips down the sides.
  • Chill the cake for 20 to 30 minutes to set the ganache before slicing and serving.

Notes

Use natural cocoa powder for the classic red hue and avoid Dutch-process which can mute the color and affect rise; room-temperature ingredients help the batter emulsify for a tender crumb; if you prefer a deeper red, add an extra teaspoon of gel color instead of more liquid; weigh flour for accuracy or lightly spoon and level to avoid a dense cake; to prevent doming, bake on the center rack and rotate pans once; for ultra-smooth sides, crumb-coat the cake with a thin layer of the cream cheese filling and chill before the ganache; slice with a warm knife for clean cuts; leftovers keep covered in the fridge for up to 4 days and taste best when brought to room temperature before serving.
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