Chocolate Cherry Chip Red Velvet Cake Recipes

CHOCOLATE CHERRY CHIP RED VELVET CAKE

Steps:

• For the Cake:.
• 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
• 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
• 3. Add chopped cherries and chocolate.
• 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
• For the Cream Cheese Frosting:.
• 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
• 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
• 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
• 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
• For the Cake Assembly:.
• 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
• 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
• 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
• 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
• 5. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
• 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!

RED VELVET CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
• Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

4-INGREDIENT CHOCOLATE CHERRY CAKE

Steps:

• Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
• Pour batter into 9×13 sprayed pan.
• Bake at 350F for 25 minutes. Remove from oven and allow to cool.
• Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!

RED VELVET CHOC-CHERRY CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
• Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely - the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.

RED VELVET CHOCOLATE CHIP CAKE WITH PECANS

Steps:

• Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
• Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Sprinkle mini chocolate chips evenly over batter.
• Bake 24 to 28 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
• BUTTERED PECANS: Stir together 2 tablespoons melted butter and pecans in medium bowl. Spread onto baking sheet. Bake at 350°F for 8 minutes, until toasted
• CREAM CHEESE FROSTING: Blend cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners' sugar mix until light and fluffy, 3 to 5 minutes.
• Place one red velvet chocolate chip cake layer onto a serving plate. Spread with about 3/4-cup cream cheese frosting. Top with second cake layer. Frost entire cake. Garnish with buttered pecans. Slice and serve.

CHERRY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
• In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, 1/2 cup melted butter, eggs and 1 teaspoon vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
• Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
• Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
• Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
• Place the cream cheese and 6 tablespoons butter in mixing bowl. Beat until well combined. Add the melted white chocolate, 1 1/2 teaspoons vanilla and 2 1/2 cups of the confectioners sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
• To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.

RED VELVET CHOCOLATE CAKE

Steps:

• Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
• You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
• Make a paste of cocoa and red food coloring.
• Set aside.
• Cream shortening and white sugar.
• Add 2 eggs, beat well.
• Add vanilla and the paste of cocoa and red food coloring.
• Sift 2 cups of flour and salt.
• Add alternatively with milk.
• Beat mixture well.
• Dissolve baking soda in vinegar.
• Add to cake mixture while foaming.
• Pour mixture into pan (s) for baking.
• Bake at 350 degrees for around 40 minutes.
• Test to see if the cake is done by sticking a toothpick into its center.
• If it comes out clean, the cake is done.
• After cooled, top with Red Velvet Chocolate Cake Icing.