Chocolatey Red Velvet Recipe
cream cheese mousse swirl toasted cake crumble
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Ingredients
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Chocolatey Red Velvet Cake
Method
Instructions
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- 3
In another large bowl, combine the granulated sugar and vegetable oil. Mix until well combined.
- 4
Add eggs one at a time, mixing well after each addition. Pour in the buttermilk, red food coloring, and vanilla extract. Mix until smooth.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 6
Divide the batter evenly between the prepared cake pans and smooth the tops.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.
- 8
Make the Cream Cheese Mousse
In a mixing bowl, beat the cream cheese until smooth.
- 9
Gradually add the powdered sugar and mix until well combined.
- 10
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- 11
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 12
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate.
- 13
Spread a generous layer of cream cheese mousse on top of the first cake layer.
- 14
Place the second layer on top and repeat the process, adding more mousse on top of the cake.
- 15
Sprinkle chocolate cake crumbs over the mousse on top for garnish.
- 16
Chill in the refrigerator for at least 30 minutes before serving to set the mousse.