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Ingredients
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Cake Ingredients
Mascarpone Mousse Ingredients
Cookie Crumb Ingredients
Method
Cake Directions
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- 3
Mix Wet Ingredients
In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- 5
Bake the Cakes
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Mascarpone Mousse Directions
- 7
Prepare Mixing Bowl
In a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
- 8
Whip the Mixture
Using an electric mixer, beat the mixture on medium speed until soft peaks form. Be careful not to overwhip.
- 9
Chill the Mousse
Transfer the mousse to the refrigerator and chill for at least 30 minutes before using.
Cookie Crumb Directions
- 10
Prepare Cookie Crumb
In a medium bowl, combine the crushed chocolate cookies with the melted butter. Mix until the crumbs are evenly coated.
- 11
Set Aside
Set the cookie crumb mixture aside to cool and firm up slightly.
Assembling the Cake
- 12
Layer the Cake
Place one layer of the cooled red velvet cake on a serving platter. Spread a layer of mascarpone mousse on top.
- 13
Add Second Layer
Place the second layer of cake on top and repeat the process, adding more mousse.
- 14
Top with Cookie Crumbs
Spread the remaining mascarpone mousse on the top layer and sprinkle with cookie crumbs.
- 15
Chill and Serve
Chill the assembled cake for at least 1 hour before slicing to serve.
