Red Velvet Chocolate Ganache Cake. You can use milk chocolate, semi-sweet chocolate, dark chocolate… whatever suits your fancy! You can also use chocolate chips, chocolate bars, bricks of chocolate… any way you can get the chocolate! For the cake recipe, click here -> **Red Velvet Cake Recipe**. This Red Velvet Layer Cake is the cake of my dreams. Soft and fluffy cake coated in sweet chocolate frosting, drizzled with dark chocolate ganache and decorated with soft cake crumbs, malt balls and chocolate marshmallow cookies.

It's a mish-mash of ALL the good things in life. Red velvet cake with the volume turned up a notch by replacing traditional cream cheese frosting with decadent dark chocolate ganache. Place the chopped chocolate in a large glass or stainless steel bowl; set aside. You can cook Red Velvet Chocolate Ganache Cake using 18 ingredients and 21 steps. Here is how you cook that.

Ingredients of Red Velvet Chocolate Ganache Cake

Prepare 2 Cups of Flour.
You need 2 Cups of sugar.
Prepare 1 Cup of Vegetable Oil.
Prepare 1 Cup of Buttermilk.
Prepare 1/2 Cup of Coffee Plain Hot.
It's 2 Tablespoons of Cocoa Unsweetened Powder.
Prepare 2 Tablespoons of Vanilla Extract.
Prepare 1 Teaspoon of Baking Soda.
Prepare 1 Teaspoon of Baking Powder.
You need 1 Teaspoon of White Vinegar Distilled.
It's 1 Teaspoon of Salt.
You need 3 Teaspoons of Red Food Coloring.
It's 2 of Eggs.
Prepare 1/2 Cup of Cream Double.
You need 1/2 Cup of Dark Chocolate Chips.
You need 1 Cup of Cream Double.
Prepare 1 1/2 Cups of Cream Cheese.
You need 1 1/4 Cups of Sugar Confectioners.

Buttery three-layer Red Velvet Cake or Red Velvet Cupcakes, slathered with Perfect Cream Cheese Buttercream and drizzled with Chocolate Ganache. This recipe creates super fluffy and tender cake, with just the right amount of chocolate flavor and red color. Red Velvet Layer Cake- Four luxuriously velvety layers hidden under smooth dark chocolate ganache. This is red velvet cake heaven, my friend!

Red Velvet Chocolate Ganache Cake instructions

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!.

For the smooth coverage, pour the ganache as soon as you make it and while it's still nice and runny. Because as it cools, ganache gets thicker and. Decadent chocolate ganache perfectly coats this incredible red velvet cake, while a lightly tangy mascarpone and vanilla bean filling adds texture and phenomenal flavor. Chocolate lovers, this is a cake you have to try! And try, and try, and try.