Red Velvet Chocolate Ganache Cake.
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Alright, don't linger, let's practice this red velvet chocolate ganache cake formula with 18 components which are undoubtedly easy to have, and we have to process them at the very least through 21 measures. You should commit a while on this, so the resulting food could be perfect.
Composition - Red Velvet Chocolate Ganache Cake:
- Provide 2 Cups - Flour.
- Give 2 Cups sugar.
- Require 1 Cup Vegetable Oil.
- You need 1 Cup - Buttermilk.
- Prepare 1/2 Cup for Coffee Plain Hot.
- Give 2 Tablespoons Cocoa Unsweetened Powder.
- You need 2 Tablespoons of Vanilla Extract.
- Provide 1 Teaspoon for Baking Soda.
- Provide 1 Teaspoon of Baking Powder.
- Give 1 Teaspoon - White Vinegar Distilled.
- Prepare 1 Teaspoon Salt.
- You need 3 Teaspoons - Red Food Coloring.
- Give 2 of Eggs.
- Prepare 1/2 Cup for Cream Double.
- Need 1/2 Cup of Dark Chocolate Chips.
- Need 1 Cup for Cream Double.
- Prepare 1 1/2 Cups of Cream Cheese.
- Provide 1 1/4 Cups - Sugar Confectioners.
Red Velvet Chocolate Ganache Cake how to cook:
- Preheat the oven to 325F.
- Grease and flour the cake pans (I used 2 9" round pans). You can also line the pans with baking paper if you wish..
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cocoa and salt..
- In another bowl, mix the sugar and vegetable oil. To this mixture, break in the eggs, add buttermilk, vanilla extract and the food colour. Mix well..
- Next to the red colour mixture, add in coffee and the vinegar. Blend well..
- Now mix the dry and wet ingredients by gradually adding each alternately and blending. The batter will not be very thick..
- Pour the batter into the greased pans and bake for 30-40 mins till the cake tester comes out clean. DO NOT OVER-BAKE..
- Once done, invert on cooling racks and leave it to cool completely..
- Chocolate Ganache:.
- Heat the double cream in a saucepan till it's hot and not boiling. If microwaving, set the timer for no more than 90 secs..
- Let the hot double cream cool for about 2 mins..
- Add in the chocolate chips and whisk the mixture..
- The chocolate chips will blend in and a dark thick mixture will form..
- Refrigerate for thicker consistency..
- Frosting:.
- Whisk the double cream till thick and fluffy. Do not over-beat..
- Add in the cream cheese and confectioners sugar. Whisk again..
- Layer the cakes and spread half of the chocolate ganache on each cake..
- Refrigerate for 20mins to cool and thicken..
- Now spread the frosting evenly on the bottom layer. Place the top layer on it and spread the remaining frosting to ice the whole cake..
- Decorate the cake as you like. Take a bite and fall in love!.
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