Chocolate and Vanilla Red Velvet Cake

Decadent chocolate ganache perfectly coats this incredible red velvet cake, while a lightly tangy mascarpone and vanilla bean filling adds texture and phenomenal flavor. Mascarpone cheese -- the Italian version of what we know as cream cheese -- can be found in the specialty cheese section of your supermarket, often sold in 8 oz. tubs.


Chocolate and Vanilla Red Velvet Cake

by 2  people


add your rating
add a comment
Ingredients
  • 3   
    eggs
  • 3/4  cup 
    butter
  • 3   cups 
    all-purpose flour
  • 1   tablespoon 
    unsweetened cocoa powder
  • 3/4  teaspoon 
    salt
  • 2 1/4  cups 
    sugar
  • 1  1  ounce bottle 
    red food coloring (2 tablespoons)
  • 1 1/2  teaspoons 
    vanilla
  • 1 1/2  cups 
    buttermilk or sour milk*
  • 1 1/2  teaspoons 
    baking soda
  • 1 1/2  teaspoons 
    vinegar
  • 1   
    recipe Mascarpone-Vanilla Bean Filling
  • 1   
    recipe Chocolate Ganache
Mascarpone-Vanilla Bean Filling
  • 2   ounces 
    chopped white baking chocolate (with cocoa butter)
  • 2   tablespoons 
    whipping cream
  • 1   
    vanilla bean
  • 1/3  cup 
    mascarpone cheese or cream cheese, softened
  • 3   tablespoons 
    butter, softened
  • 2   cups 
    powdered sugar

Chocolate Ganache
  • 1   cup 
    whipping cream
  • 1   tablespoon 
    light-color corn syrup
  • 2 1/2  cups 
    semisweet or dark chocolate pieces

Directions
1.
Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9x9x2-inch square cake pans.** Set pans aside. In a medium bowl, stir together flour, cocoa powder, and salt; set aside.
2.
Preheat oven to 350 degrees F. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well mixed. Scrape side of bowl; beat on medium speed for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; fold into batter. Spread batter in the prepared pans.
3.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
4.
If necessary, with a long serrated knife, level tops of cake layers. Place one cake layer, bottom side up, on serving platter. Spread with half of the Mascarpone-Vanilla Bean Filling. Top with second cake layer, bottom side up. Spread top with the remaining filling. Top with third layer, bottom side up. Spoon Chocolate Ganache over cake top, using a thin spatula to spread on side and top.
Mascarpone-Vanilla Bean Filling
1.
In a small saucepan, combine chocolate and whipping cream. Cut a vanilla bean in half lengthwise; scrape out seeds. Stir vanilla bean seeds into chocolate mixture. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat together mascarpone cheese and butter with an electric mixer on medium speed. Gradually add white chocolate mixture, beating until fluffy. Gradually beat in powdered sugar until mixture is a thick spreading consistency.

Chocolate Ganache
1.
In a medium saucepan, bring cream and corn syrup just to boiling over medium-high heat. Remove from heat. Add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand for 15 minutes more.

Tip
  • *Test kitchen tip To make 1-1/2 cups sour milk, place 4-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.
Tip
  • **Test kitchen tip If you have only one square pan, bake one layer at a time. Cool cake as directed in pan, then turn onto a wire rack. Wash and dry the pan. Grease and flour. Repeat baking each layer. Store cake batter in the refrigerator until ready to bake.
Make Ahead Tip
  • To make ahead: Prepare as directed through Step 3. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 4.
Nutrition information
Per Serving: cal. (kcal) 605, Fat, total (g) 30, chol. (mg) 99, sat. fat (g) 18, carb. (g) 83, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 61, pro. (g) 7, vit. A (IU) 631.67, vit. C (mg) 0.59, Thiamin (mg) 0.22, Riboflavin (mg) 0.26, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 358, Potassium (mg) 205, calcium (mg) 60.58, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Dessert Trend to Try: Mini Milk Chocolate Cakes
.... For example, I took this recipe for a milk chocolate layer cake to make individually sized treats. Use a... click here for our milk chocolate layer cake recipe There's a lot of opportunity here to play... chocolate cake. When I reach for chocolate, I pretty much always grab the darkest I can get... read more...
Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect... chocolate desserts, balance the flavor by adding a scoop of vanilla ice cream on the side. The results weren... read more...
Best of Easter Desserts: Egg Cookies, Chocolate Eggs, Bunny Cakes and More
... double-decker! 7. Strawberry Confetti Cake with Tahitian Vanilla Swiss Buttercream Sweet and full... to offer. The little ones may get jelly beans and chocolate bunnies in their baskets, but what about... Pots de Creme and Creme filled Chocolates With citrus at the end of its peak season, these pots de... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products