Redvelvetchocolatecakeicing Recipes

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RED VELVET LAYER CAKE WITH CHOCOLATE FROSTING



Red Velvet Layer Cake with Chocolate Frosting image

Red Velvet Layer Cake coated in chocolate frosting, topped with dark chocolate ganache and decorated with malt balls and chocolate marshmallow cookies.

Provided by Jessica Holmes

Categories     Cake

Time 2h

Number Of Ingredients 19

350 grams (2 and 1/2 cups) plain flour or all purpose flour
1 teaspoon baking soda
20 grams (1/4 cup) cocoa powder, sifted
300 grams (1 and 1/2 cups) caster sugar or granulated sugar
230 grams (1 cup or 2 sticks) butter
4 large eggs, room temperature
2 teaspoon vanilla extract
240 ml (1 cup) full fat greek yogurt
2 teaspoon white vinegar
4 teaspoons red food colouring
60 ml (1/4 cup) full fat or whole milk
230 grams (1 cup or 2 sticks) butter, softened
150 grams (1 cup) dark chocolate
625 grams (5 cups) icing sugar or powdered sugar, sifted
60 ml (1/4 cup) full fat or whole milk
150 grams (1 cup) dark or semi-sweet chocolate, pieces
180 ml (3/4 cup) thickened or heavy cream
Chocolate malt balls, to decorate
Chocolate marshmallow biscuits, to decorate

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.
  • In a large mixing bowl, sift the flour, baking soda and cocoa powder, then add the sugar - give it a good whisk. Pop the butter into the microwave for a short time, 20 seconds or so at a time, stirring until it is just melted. Give it a stir with a fork to eliminate any lumps.
  • In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Add the greek yogurt and give it a stir - don't worry if it goes a little lumpy. In a separate small bowl, add the food colouring and vinegar and mix together.
  • Add the wet mixture into the dry mixture, along with the food colouring and start to gently fold. Add the 1/4 cup of milk and stir until just combined. Spoon the mixture into the prepared cake tins and pop into the oven. Bake for around 30 minutes or until a skewer inserted comes out clean. Set cakes out onto a wire rack and leave to cool completely.
  • To make the frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool a little.
  • Once the butter is very pale and creamy, add one cup of icing sugar and one tablespoon of milk and beat on low until the sugar is incorporated and then beat on medium speed until combined. Next, add the rest of the sugar, one cup at a time, and the milk, one tablespoon at a time, until thick and creamy.
  • Next, add your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Next, level the tops of your cake using a cake leveler or a serrated knife. Set the leftover cake to the side.
  • Place one of your cakes onto a turntable if you have one, then gently frost the top. Add your second cake on top and frost the sides and top of your cake. To get the 'naked cake' look like I have, use a cake scraper to remove excess buttercream from the side of your cake. Pop into the fridge while you make your ganache. Set aside leftover buttercream.
  • Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy. Pop it into the fridge to cool and thicken up slightly - around 5-10 minutes.
  • To decorate your cake, gently pour the chocolate ganache over the top, and use a small spatula to push drips over the sides of the cake. Leave to set slightly. Before serving, add dollops of chocolate buttercream to the top of the cake using a disposable piping bag and a large star tip. Add chocolate marshmallow cookies and chocolate malt balls. Crumble the leftover cake and sprinkle over the top.

NANA'S RED VELVET CAKE ICING



Nana's Red Velvet Cake Icing image

My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.

Provided by Jessica Hayes

Categories     Dessert

Time 20m

Yield 1 cake

Number Of Ingredients 5

5 tablespoons flour
1/2 lb butter (do not use margarine)
1 cup milk
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Mix the flour and milk in a small saucepan.
  • Over medium heat bring to a slow boil while stirring constantly (use a wisk).
  • Boil until thick, remove from heat, place pan in refrigerator.
  • While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
  • When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.

Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14

RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.

Provided by Debbie Smith

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

3 teaspoons cocoa
1 tablespoon red food coloring
1/2 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 cup milk
1 teaspoon baking soda
1 tablespoon vinegar

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.

Nutrition Facts : Calories 256.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 223.9, Carbohydrate 37.2, Fiber 0.7, Sugar 20.1, Protein 4

RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

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