Dark Chocolate Red Velvet Cake
Red Velvet is a well-known cake that needs no introduction, but this version with dark chocolate offers a unique twist. Typically, Red Velvet is associated with refreshing, tangy flavors. However, this recipe stands apart with its rich, intensely chocolaty profile and crunchy texture from crisp crumbs. Each slice of this Dark Chocolate Red Velvet cake delivers a delightful and unexpected surprise.
Moist Red Velvet sponge, crunchy cocoa crumbs, dark chocolate ganache, and a whipped buttercream cheese frosting combine beautifully in this recipe. To ensure everything is ready for assembly, start with the sponge and crumbs, which require baking and cooling, followed by the ganache and whipped buttercream made just before assembling. The structure alternates layers of sponge and filling, and the minimalist decoration highlights the naturally elegant stratification of the cake. I would dare to say this cake is an homage to what Momofuku cakes have been to me ever since I started baking years ago. A real challenge that is!
Dark Chocolate Red Velvet Cake
Ingredients
Chocolate Red Velvet Sponge
- 260 g all-purpose flour
- 4 g baking powder
- 4 g baking soda
- 3 g salt
- 20 g cocoa powder
- 380 g white granulated sugar
- 210 g neutral vegetable oil
- 100 g whole eggs
- 250 g buttermilk
- 10 g vanilla extract
- 5 g apple cider vinegar
- 0.2 g water-soluble red powder food coloring
- 115 g hot water
- 80 g chocolate chips (optional)
Cocoa Crumble
- 90 g all-purpose flour
- 9 g cornstarch
- 45 g white granulated sugar
- 54 g cocoa powder
- 2 g salt
- 76 g butter (melted and cooled)
Dark Chocolate Ganache
- 80 g heavy cream
- 20 g liquid glucose
- 115 g dark chocolate (54%)
- 40 g butter (room temperature)
Whipped Cheesecake Cream
- 160 g butter (room temperature)
- 50 g cream cheese
- 50 g liquid glucose
- 5 g vanilla extract
- 100 g powdered sugar
Instructions
Chocolate Red Velvet Sponge
- Mix the flour, cocoa, baking powder, baking soda, and salt.
- In a stand mixer, combine sugar, oil, and eggs. Beat at high speed until pale and fluffy.
- Mix the buttermilk, vanilla, vinegar, and red food coloring, then add to the egg mixture.
- Add the dry ingredients all at once and mix on low speed.
- Incorporate the hot water, then transfer the batter to a 40x28cm baking tray lined with parchment paper and greased with oil or butter.
- Optionally, sprinkle chocolate chips over the batter.
- Bake at 160°C (320°F) for 30-35 minutes.
Cocoa Crumble
- Combine all dry ingredients in a stand mixer.
- Add the melted butter and mix at low speed until crumbs form.
- Transfer to a baking tray lined with parchment paper or a silicone mat and bake at 160°C (320°F) for 15-20 minutes.
- Cool completely before use.
Dark Chocolate Ganache
- Heat the heavy cream with the glucose.
- Pour over the dark chocolate and mix with a spatula or hand blender until smooth. Add the butter at the end.
- Cover with cling film until ready to assemble.
Whipped Cheesecake Cream
- In a stand mixer, combine the butter, vanilla, glucose, and cream cheese.
- Beat on high speed until smooth, then add the powdered sugar.
- Continue mixing for 6-8 minutes until light and fluffy.
- Use immediately.
Assembly and Decoration
- Line a 16cm ring mold with acetate.
- Cut two 16cm sponge disks and create a third layer using leftover sponge pieces. Place the sponge pieces as the bottom layer in the ring.
- Add 1/3 of the whipped cheesecake cream on top, smooth it, and press some cocoa crumble over it. Add 1/3 of the chocolate ganache.
- Place the second sponge disk and repeat the layers: cheesecake cream, crumble, ganache.
- Repeat the same steps for the final layer.
- Refrigerate for at least 6 hours to set.
- Remove the ring and acetate, and decorate as desired.
Equipment
- Mixer
- Kitchen scale
- Bowls
- Baking ovens
- Baking tray
- 16cm cake ring
- Acetate sheet
- Spatulas
- Offset spatula
- Baking paper
