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rich double chocolate red velvet

Double Chocolate Fudge Red Velvet Cake

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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 2 9-inch round cake pans
  • 1 stand mixer or hand mixer
  • 3 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 parchment paper sheet cut to fit pans
  • 1 offset spatula

Ingredients
  

  • 2 cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder
  • 1/4 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 3/4 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 tablespoon red liquid food coloring
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup hot brewed coffee
  • 1 cup semisweet chocolate chips
  • 1/2 cup mini chocolate chips optional
  • 3/4 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 ounce dark chocolate melted and cooled

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 9-inch cake pans with parchment rounds and lightly grease the sides.
  • In a large bowl whisk together flour, both cocoas, baking soda, baking powder, and salt until evenly combined.
  • In a separate bowl whisk eggs, granulated sugar, oil, buttermilk, food coloring, vanilla, and vinegar until smooth and uniformly red.
  • Stir the hot coffee into the wet mixture to loosen the batter and enhance the chocolate flavor.
  • Add the dry ingredients to the wet ingredients and mix gently until just combined with no dry pockets.
  • Fold in the semisweet chocolate chips and optional mini chocolate chips until evenly dispersed.
  • Divide the batter evenly between prepared pans and smooth the tops with an offset spatula.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then turn out onto the rack, peel parchment, and cool completely.
  • For the frosting, beat softened butter until creamy, then add powdered sugar, cocoa, and salt and mix on low until combined.
  • Stream in heavy cream and vanilla, increase speed, and beat until fluffy and light.
  • Fold in the melted and cooled dark chocolate until the frosting is glossy and spreadable.
  • Level cake layers if needed, place one layer on a stand, and spread a generous layer of fudge frosting to the edges.
  • Set the second layer on top and frost the top and sides smoothly or with swirls as desired.
  • Let the assembled cake rest for at least 1 hour to set the crumb and allow flavors to meld before slicing.

Notes

Use both natural and Dutch-process cocoa for depth and classic red hue, and ensure your buttermilk and eggs are at room temperature to prevent a dense crumb. If you prefer a brighter red, increase food coloring slightly, but balance by adding a teaspoon more cocoa for flavor. Coffee should be hot but not boiling when added to avoid scrambling eggs; temper by whisking into the wet mix gradually. For cleaner layers, chill the cakes for 20 minutes before frosting, and warm the offset spatula under hot water for smooth sides. Store covered at room temperature for 1 day or refrigerate up to 4 days, bringing slices to room temperature before serving.
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