Red Velvet Layer Cake coated in chocolate frosting, topped with dark chocolate ganache and decorated with malt balls and chocolate marshmallow cookies.
Red velvet cake
- 350 grams (2 and 1/2 cups) plain flour
- 1 teaspoon baking soda
- 20 grams (1/4 cup) cocoa powder
- 300 grams (1 and 1/2 cups) caster sugar
- 230 grams (1 cup or 2 sticks) unsalted butter
- 4 large eggs, room temperature
- 2 teaspoon vanilla extract
- 240 ml (1 cup) greek yogurt
- 2 teaspoon white vinegar
- 4 teaspoons red food colouring
- 60 ml (1/4 cup) milk
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 150 grams (1 cup) dark chocolate
- 625 grams (5 cups) icing or powdered sugar
- 60 ml (1/4 cup) 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
- Red velvet cake
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.
- Chocolate frosting
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.
- Chocolate ganache
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.