Red Velvet Chocolate Ganache Cake.
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Red Velvet Chocolate Ganache Cake cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Red Velvet Chocolate Ganache Cake dishes you make.
Alright, don't linger, let's approach this red velvet chocolate ganache cake formula with 18 components which are definitely easy to obtain, and we have to process them at the very least through 21 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Red Velvet Chocolate Ganache Cake:
- You need 2 Cups of Flour.
- Prepare 2 Cups for sugar.
- Give 1 Cup - Vegetable Oil.
- Need 1 Cup for Buttermilk.
- Prepare 1/2 Cup for Coffee Plain Hot.
- You need 2 Tablespoons of Cocoa Unsweetened Powder.
- Prepare 2 Tablespoons for Vanilla Extract.
- Give 1 Teaspoon Baking Soda.
- Provide 1 Teaspoon of Baking Powder.
- Provide 1 Teaspoon - White Vinegar Distilled.
- Require 1 Teaspoon of Salt.
- You need 3 Teaspoons for Red Food Coloring.
- Provide 2 Eggs.
- Provide 1/2 Cup Cream Double.
- Provide 1/2 Cup - Dark Chocolate Chips.
- Provide 1 Cup Cream Double.
- Require 1 1/2 Cups Cream Cheese.
- You need 1 1/4 Cups of Sugar Confectioners.
Red Velvet Chocolate Ganache Cake step by step:
- 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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