When I think about Red Velvet Chocolate Cake, I can’t help but admire how it marries the elegance of classic red velvet with the richness of chocolate. The interplay of flavors and the visual appeal are undeniably enchanting.
I’ve often found myself experimenting with various ingredients to achieve the perfect balance. However, I’ve discovered that getting the cream cheese frosting just right can be a challenge in itself.
This leads me to wonder, what’s the secret behind not just a stunning presentation, but also that heavenly taste?
Red velvet chocolate cake Ingredients
When baking a red velvet chocolate cake, the essential ingredients truly make a difference in flavor and texture. To get started, you’ll need a few key components for your red velvet chocolate cake recipe.
Here’s a quick overview of what you need:
- Cake Flour: 250g for a light, fluffy texture.
- Cocoa Powder: 40g to add that rich chocolate flavor.
- Canola Oil: 240ml keeps the cake moist.
- Sugar: 300g guarantees a sweet taste.
- Eggs: 2 large ones give structure.
- Red Food Coloring: 30ml for that signature look.
- Buttermilk: 240ml adds a nice tanginess.
You might wonder about the red velvet cake price when buying these ingredients. It can vary, but if you’re using a simple red velvet cake recipe like this one, you should find it budget-friendly.
Plus, you can make a 1 kg red velvet cake with these ingredients, perfect for gatherings!
Before you start, check the original red velvet cake recipe to understand the balance of flavors.
Knowing these essential ingredients helps guarantee your cake turns out great, so let’s plunge into and start baking that delicious masterpiece!
Step-by-Step Baking Process
Before diving into the deliciousness of your red velvet chocolate cake, I’ll guide you through a step-by-step baking process that guarantees success.
Step 1: Gather Your Ingredients
Start by collecting all your ingredients—cake flour, sugar, cocoa powder, eggs, and more.
Step 2: Preheat Your Oven
Set your oven to 180°C (350°F) so it’s hot and ready.
Step 3: Mix Dry Ingredients
In a bowl, sift together 250g of cake flour, 6ml bicarbonate of soda, and 40g of cocoa powder.
Step 4: Combine Wet Ingredients
In another bowl, beat 240ml canola oil and 300g caster sugar until light.
Add 2 eggs, 30ml red food coloring, and 7ml vanilla essence.
Step 5: Incorporate Coffee and Buttermilk
Mix 100ml cooled strong coffee with 240ml buttermilk.
Add half of this mixture to your wet ingredients, then alternate adding your dry ingredients.
Step 6: Add Vinegar
Finally, stir in 2.5ml white wine vinegar.
Step 7: Bake
Grease your baking dish, pour in the mixture, and bake for 15 minutes at 180°C, then lower to 160°C and bake for an additional hour.
Cool before serving.
Now you’ve got your easy red velvet chocolate cake ready to enjoy!
Perfecting the Cream Cheese Frosting
Having baked a delicious red velvet chocolate cake, the next step is to perfect the cream cheese frosting. This frosting is rich, creamy, and perfectly complements the cake’s flavors. Here’s how to get it just right!
Ingredients Needed:
- 125g soft butter
- 250g cream cheese
- 500g icing sugar, sifted
- 5ml vanilla essence
Instructions:
1. Beat the Butter and Cream Cheese: Start by adding the soft butter and cream cheese to a mixing bowl.
Beat them together until completely smooth. This step is essential; it guarantees a uniform texture.
2. Add the Icing Sugar: Gradually incorporate half of the sifted icing sugar, mixing well after each addition.
This prevents a sugar cloud and allows for easier blending.
3. Finish It Off: Once the first half is well mixed, add the remaining icing sugar and the vanilla essence.
Beat until the frosting is silky and smooth.
4. Chill Before Use: Pop the frosting in the fridge until you’re ready to frost your cake.
This helps it firm up a bit for easier application.
Now you’re ready to spread this delightful frosting between layers and on top of your cake! Enjoy!
Crafting Chocolate & Cranberry Shards
To craft the delightful chocolate and cranberry shards that will elevate your red velvet chocolate cake, I start by melting white chocolate. First, I chop 100g of white chocolate into small pieces for quick melting.
I set a heatproof bowl over a simmering pot of water—this is called a double boiler method. Next, I stir the chocolate continuously until it’s completely melted and smooth. Be careful not to let any water get into the chocolate, as it can seize up.
Once melted, I pour the chocolate onto a lined baking tray, spreading it evenly with a spatula. Here comes the fun part! I sprinkle 50g of dried cranberries over the melted chocolate.
Make sure they’re evenly distributed for that perfect sweet-tart bite. Now, I let the chocolate set at room temperature until it hardens. This usually takes about 30 minutes.
If you’re in a hurry, pop it in the fridge for about 10-15 minutes. Once it’s set, I break the chocolate into beautiful shards, ready to top my red velvet chocolate cake. Enjoy the crunchy, sweet addition!
Serving and Storage Tips
After crafting those delightful chocolate and cranberry shards, it’s important to think about how to serve and store your red velvet chocolate cake properly.
To wow your guests, I recommend slicing the cake into generous pieces, allowing everyone to enjoy that rich flavor. The creamy frosting combined with the subtle hint of coffee and the festive shards make it a visual treat!
When it comes to storage, keep these tips in mind:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: For longer storage, freeze slices wrapped in plastic wrap, then foil. They can last up to 3 months!
- Serve Cold or Room Temp: I love serving the cake straight from the fridge, but you can let it sit for a bit to bring it to room temperature if you prefer.
With these tips, your red velvet chocolate cake will taste fresh and delicious no matter how long it’s been since you baked it.
Enjoy every bite, and don’t forget to share! Happy baking!
Red velvet chocolate cake
Description
A rich Red Velvet Chocolate Cake with cream cheese frosting and chocolate cranberry shards. Perfect for any celebration!
Ingredients
Instructions
- Preheat Oven: Heat to 180°C (350°F).
- Mix Dry Ingredients: Sift together cake flour, bicarbonate of soda, and cocoa powder in a bowl.
- Combine Wet Ingredients: In another bowl, beat canola oil and sugar until light. Add eggs, red food coloring, and vanilla essence.
- Incorporate Coffee & Buttermilk: Mix cooled coffee with buttermilk. Add half to wet ingredients, alternating with dry ingredients.
- Add Vinegar: Stir in white wine vinegar.
- Bake: Grease a baking dish, pour in batter, and bake for 15 minutes at 180°C, then lower to 160°C and bake for an additional hour. Cool before frosting.
- Prepare Frosting: Beat butter and cream cheese until smooth. Gradually add icing sugar and vanilla essence, mixing until silky.
- Chill Frosting: Refrigerate until ready to use.
- Make Chocolate Shards: Melt white chocolate, mix in dried cranberries, spread on a tray, and let set before breaking into shards.
- Serve: Frost the cooled cake and top with chocolate shards.
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 60g20%
- Sugars 40g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
