Red Velvet Cake

Rich and Velvety Chocolate Raspberry Red Velvet Cake Recipe

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The Sweet Journey to Perfection Begins Here!

Are you ready to dive into the luscious world of chocolate and raspberries? This Red Velvet Cake isn’t just a dessert; it’s an experience. Imagine layers of moist, rich cake infused with the deep flavors of cocoa and raspberry, all wrapped up in a decadent chocolate ganache. Whether you’re celebrating a special occasion or just treating yourself to something truly indulgent, this recipe is your ticket to cake paradise. So, put on your apron, preheat your oven, and let’s make something unforgettable!

Ingredients

For the Cake:

  • 2 ½ cups (320g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups (360ml) vegetable oil
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (30ml) red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Raspberry Filling:

  • 1 ½ cups (300g) fresh or frozen raspberries
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the Chocolate Ganache:

  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 1 tablespoon unsalted butter, softened

Instructions

Step 1: Prepare the Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  3. In another bowl, mix the wet ingredients: vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Use a hand mixer or whisk to combine until smooth.
  4. Combine the wet and dry ingredients, mixing just until the batter is smooth and no lumps remain. Be careful not to overmix, as this can make the cake dense.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Step 2: Make the Raspberry Filling

  1. In a medium saucepan, combine the raspberries and sugar. Cook over medium heat, stirring frequently until the raspberries break down and release their juices.
  2. Mix the cornstarch and water in a small bowl until smooth, then stir this into the raspberry mixture.
  3. Continue cooking until the mixture thickens and comes to a boil. Once thickened, remove from heat and allow it to cool completely before using.

Step 3: Prepare the Chocolate Ganache

  1. Place the chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute or two.
  3. Stir until smooth, then stir in the butter until fully incorporated. Allow the ganache to cool until it’s thickened but still pourable.

Step 4: Assemble the Cake

  1. Level the cake layers if needed, then place one layer on a serving plate or cake stand.
  2. Spread a generous amount of raspberry filling over the first layer, followed by a layer of chocolate ganache.
  3. Place the second layer of cake on top and repeat the process with the raspberry filling and ganache.
  4. Top with the final cake layer and cover the entire cake with a thin layer of ganache to create a crumb coat. Refrigerate the cake for 30 minutes to set.
  5. Apply a final, thicker layer of ganache, smoothing it with an offset spatula. Garnish with fresh raspberries on top for an extra touch of elegance.

Notes

  • Make Ahead: The cake layers and raspberry filling can be made a day in advance. Just wrap the cake layers in plastic wrap and store them at room temperature, and refrigerate the filling.
  • Ganache Consistency: If your ganache is too runny, let it cool a bit longer. If it’s too thick, warm it gently in the microwave for a few seconds.

FAQs

Q: Can I use frozen raspberries for the filling? A: Yes, frozen raspberries work just as well as fresh ones. Just make sure to thaw them before cooking to release excess water.

Q: What can I use instead of buttermilk? A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I freeze the cake? A: Absolutely! You can freeze the cake layers wrapped in plastic wrap for up to 2 months. Thaw them in the refrigerator before assembling.

Q: How do I prevent the cake from crumbling when frosting? A: Ensure that your cake is completely cool before frosting. Applying a crumb coat, which is a thin layer of frosting, helps seal in crumbs before the final layer of ganache.

Q: Is the food coloring necessary? A: While traditional red velvet cake uses food coloring, you can omit it if you prefer. The cake will still be delicious, just not as vibrantly red.

For more delicious recipes, check out our No-Bake Chocolate Peanut Butter Pie for an easy yet decadent dessert option!

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