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rich triple chocolate red velvet

Triple Chocolate Red Velvet Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 3 hours 5 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 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve
  • 1 parchment paper sheet
  • 1 Cooling rack

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 2 cup granulated sugar
  • 3 tablespoon unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 1/2 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon white vinegar
  • 2 tablespoon red gel food coloring
  • 4 ounce semi-sweet chocolate finely chopped
  • 4 ounce milk chocolate finely chopped
  • 1/2 cup hot coffee freshly brewed
  • 1/2 cup mini chocolate chips
  • 8 ounce cream cheese softened
  • 8 tablespoon unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1/3 cup Dutch-process cocoa powder sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 tablespoon heavy cream cold
  • 2 ounce dark chocolate shaved, garnish

Instructions
 

  • Preheat the oven to 350°F and line two 9-inch round cake pans with parchment and grease the sides.
  • In a large bowl whisk flour, granulated sugar, natural cocoa, baking soda, baking powder, and salt until evenly combined.
  • In a second bowl whisk buttermilk, oil, eggs, vanilla, vinegar, and red gel coloring until smooth and uniformly red.
  • Pour the wet ingredients into the dry ingredients and mix on low just until combined with no dry streaks.
  • Combine chopped semi-sweet chocolate, milk chocolate, and hot coffee in a heatproof bowl and stir until melted and smooth then cool 5 minutes.
  • Fold the melted chocolate mixture into the batter until just incorporated.
  • Fold in mini chocolate chips, then divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 30 to 35 minutes until the centers spring back and a tester comes out with a few moist crumbs.
  • Cool cakes in pans 10 minutes, then turn out onto a wire rack, peel parchment, and cool completely.
  • Beat cream cheese and butter on medium until creamy and lump-free, about 2 minutes.
  • Add powdered sugar, Dutch cocoa, vanilla, and salt, then beat on low to combine and on medium-high until fluffy, adding cream to reach spreadable consistency.
  • Level cake layers if needed, place one layer on a board, spread 1 cup frosting over the top, and place the second layer over it.
  • Crumb-coat the cake with a thin layer of frosting and chill for 20 minutes to set.
  • Apply the final coat of frosting smoothly with an offset spatula and garnish with dark chocolate shavings.
  • Slice with a warm knife and serve.

Notes

For the deepest crimson color without thinning the batter, use gel food coloring rather than liquid and adjust slightly depending on brand intensity. Fresh hot coffee enhances chocolate notes without making the cake taste like coffee, but hot water can be substituted. Ensure buttermilk and eggs are at room temperature to prevent the batter from tightening and to encourage a tender crumb. Avoid overmixing once the flour is added to keep the cake soft, and remove the cakes from the oven when a few moist crumbs still cling to the tester. If your kitchen is warm, chill the frosted cake for 15 minutes before slicing for cleaner cuts, and store leftovers covered in the fridge for up to 4 days, letting slices come to room temperature before serving.
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