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Dark Chocolate Red Velvet Cake

This Chocolate Red Velvet Cake is an indulgent twist on the classic red velvet recipe, featuring moist layers of cocoa-infused sponge, crunchy cocoa crumble, smooth dark chocolate ganache, and a fluffy whipped cheesecake buttercream. It is ideal for special occasions or any time you want to impress with a decadent and out-of-the-box cake!
Servings :1 16cm cake
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Prep Time 1 hour
Cook Time 1 hour
Chilling time 8 hours

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
Keyword Cream cheese, Dark Chocolate, Red velvet