This was my first time making a Red Velvet cake, but it turned out unbelievable. On top of it being just simply delicious it's also impressive on the eyes. You won't be disappointed. It's essentially a Sweet Cherry Mascarpone Cheesecake tag teamed with the richest chocolate cake ever.
This recipe has the distinction of coming from the South.
Super Red Velvet Cake Layer
2 cups pastry flour
1/2 cup all purpose flour
2 tablespoons Callebaut dark cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
1 cup butter milk
4 large eggs, room temperature
1 teaspoon white vinegar
2 tablespoon vanilla extract
1 tablespoon Lorianns Red Velvet Emulsion
Preheat oven to 350. Prepare two 9 inch pans with removable bottoms.
Trace parchment paper with cake pan's bottom to line the bottoms. You'll need to make 3 total - one for each layer.
Sift together flours, cocoa, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together sugar, oil, buttermilk, eggs, vinegar and vanilla until combined. Add Red Velvet emulsion and whisk carefully until just combined. The red dye gets EVERYWHERE!
Sprinkle dry ingredients over wet in thirds. Mix until just combined.
Pour into pans and bake until toothpick comes out clean, and it pulls away from the sides a bit. About 30-45 minutes. It depends on your oven. It will continue to cook a little as it cools
Remove from pan as soon as it's cool enough to the touch as you'll need the pan to bake the dark layer.
Cool completely on cooling rack.
Chocolate Sin Cake Layer
3/4 cup and 2 tablespoons all-purpose flour
1 cup white sugar
1/4 cup vahlrona cocoa
1/4 cup black cocoa
teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup strong brewed coffee
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F
Place the reserved parchment circle into the pan and set aside.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pan.
Bake at 350 degrees F for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Sweet Cherry Pie Filling:
See Sweet Cherry Vanilla Bean Pie Recipe. Make just the filling.
1 cup cream cheese
1 cup mascarpone
1 cup unsalted butter
1/4 cup icing sugar/confectioners sugar
1 tablespoon vanilla extract
Make sure all ingredients are at room temperature. You can even cut up the cheeses and butter into cubes in advance and let them come to room temperature. This will help, but not eliminate lumps.
Notes: Combine the cake as you wish, but from bottom up I did Red Velvet, Cherry Filling with the mascarpone piped edges, Chocolate Sin, Cherry Filling with the mascarpone piped edges, Red Velvet, then iced it completely with mascarpone icing.
To make crispy crumble for the cake, take the remainder of the cake tops from leveling the cake and crumble in a bowl with a fork. Bake in the oven at 350 until crunchy ~ 15 mins. mix with cocoa nibs for an interesting crunch and interesting visual texture.