Red Velvet Chocolate Ganache Cake

I was going through some old photos and came across this cake that I never got around to posting.  Great anytime of year, but especially appropriate for Christmas or Valentine’s Day. Enjoy!

Red Velvet Chocolate Ganache Cake

makes one double layer 8 or 9-inch cake

Printable Recipe

Ingredients

For the cake:

• 347g granulated sugar (12 1/4 ounces)

• 200g unsalted butter, softened (7 ounces, or 14 tablespoons)

• 312g all-purpose flour (11 ounces)

• 5g baking powder (1 teaspoon)

• 5g salt (1 1/2 teaspoons)

• 7g Dutch-processed cocoa, sifted (3 1/2 teaspoons)

• 210g buttermilk (7 1/2 ounces)

• 125g egg yolks (4 1/2 ounces)

• 10g pure vanilla extract (2 teaspoons)

• 60g red liquid food coloring (2 ounces or 4 tablespoons)

• 5g white distilled vinegar (1 teaspoon)

• 30g canola oil (2 tablespoons)

For the ganache:

• 800g heavy cream (3 1/4 cups)

• 800g bittersweet chocolate, chopped fine (1 3/4 pounds)

• pinch of salt

Directions

To make the ganache (do this at least 4-5 hours before assembling the cake):

1. Place the chopped chocolate in a large glass or stainless steel bowl; set aside.

2. In a medium heavy-bottomed sauce pan over med-high heat, heat the cream and salt until it the mixture starts to bubble around the edges of the pan.

3. Immediately pour over the chopped chocolate and whisk or stir gently to incorporate the two ingredients together (avoid using a wooden spoon which can trap moisture and cause the chocolate to seize). I like to pass the mixture through a fine sieve to be sure no lumps remain, but you don't have to be that particular. If you plan to assemble the cake tomorrow, drape a clean kitchen towel (not plastic wrap or foil) over the bowl and allow it to sit undisturbed on the counter until needed (it will thicken to the perfect spreading consistency overnight). If you plan to assemble the cake on the same day, transfer the ganache to a shallow sheet pan which will speed up the cooling process, stirring every so often to aid crystallization.

To make the cake:

1. Preheat oven to 350F and prepare two 8 or 9-inch round cake pans with flour/oil baking spray and line bottom of pans with parchment; wrap pans with insulated cake strips (not necessary, but will eliminate domed layers).

2. In a large bowl, combine the flour, baking powder, salt, and sifted cocoa powder; whisk to combine and set aside.

3. In another bowl, combine the buttermilk, egg yolks, vanilla, food coloring, vinegar, and canola oil; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or Beater Blade, cream butter and sugar together until the color turns from yellow to cream.

5. Turn the mixer off and add 1/3 of the flour mixture; mix on low until combined.

6. Turn the mixer off and add 1/2 of the buttermilk mixture; mix on low until combined.

7. Repeat by adding 1/3 of the flour mixture, the remaining 1/2 buttermilk mixture, and finally the remaining 1/3 flour mixture.

8. Increase speed to medium and beat for 2 minutes.

9. Evenly distribute among the 2 prepared cake pans.

10. Place in the center preheated oven and bake for 25-30 minutes, or until the cake surface springs back when pressed and a toothpick poked in the center of the cake comes out clean (a few crumbs are okay).

11. Remove from oven when done and cool for 5-10 minutes before unmolding onto a rack to cool completely.

12. Fill and frost with prepared ganache. Serve chilled or at room temperature - we like it chilled.

Notes

• For even cake layers - wrap your cake pans with damp insulated baking strips - no more domed cakes!!

• To make the swirl design - place the cake on a turntable. While turning the cake, use the tip of a large offset spatula and start in the center, then pull towards the outside of the cake.

*affiliate link

Carrot Cake Cheesecake

When my oldest was a little guy, he would request carrot cake for his birthday, but once he discovered cheesecake, that was the end of that.  So when he told me recently that he kind of missed carrot cake and was having a hard time deciding which to choose for this year's birthday celebration, I decided to surprise him with both.  This cake is a totally awesome hybrid - moist carrot cake swirled together with a creamy cheesecake layer, then topped with a smooth and flavorful cream cheese topping - Wowzers!  It was so good one of my daughters has already claimed it for her next birthday celebration.  Plan to make this cheesecake at least 6 hours before you want to serve it.

The BeaterBlade is the best attachment to use for making cheesecake (and about a million other things).

Items used in the making of this recipe:

(affiliate links)

• Pro stand mixer https://amzn.to/3bd2NhP

• silicone beaterblade attachment https://amzn.to/2zjh3bH (order based on your mixer model)

• leak-proof cheesecake pan https://amzn.to/3fvGojb

• half sheet pan https://amzn.to/2xMgarG

• baker’s joy https://amzn.to/3cj7NCX

• pure vanilla extract https://amzn.to/3bgz9s7

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Carrot Cake Cheesecake

makes 12 servings

Printable Recipe

Ingredients

Cheesecake batter:

• 16 ounces cream cheese, room temperature

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon all purpose flour

• 1 teaspoon pure vanilla extract (or vanilla bean paste)

• 1/2 cup sour cream

Carrot cake batter:

• 3/4 cup vegetable or canola oil

• 1/4 cup packed light brown sugar

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all purpose flour

• 1/2 teaspoon baking soda

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (or 1/8 teaspoon fresh)

• pinch of ground cloves

• 1/4 teaspoon fine salt

• 1 cup finely grated carrots

Cream cheese topping (double if using a 10-inch springform pan):

• 3 ounces cream cheese, room temperature

• 2 tablespoons unsalted butter, softened

• 1 1/2 cups confectioner's sugar, sifted

• 1 teaspoon pure vanilla extract

• 1 tablespoon sour cream

Directions

Before you begin:

1. Preheat the oven to 350F.

2. Lightly grease a 9 or 10-inch springform pan with baking spray and place on a half sheet pan. Note: my photo shows how tall the cheesecake will be if you use a 9-inch springform pan.

To make the cheesecake batter:

1. In the bowl of a stand mixer fitted with a paddle attachment (or better, a BeaterBlade), beat the cream cheese, sugar, eggs, and flour on medium-low speed until smooth.

2. Add the vanilla and sour cream; mix just until combined. Set aside.

To make the carrot cake batter:

1. In the bowl of a stand mixer, cream together the oil and both sugars.

2. Add the eggs and vanilla; beat until well combined.

3. Add the flour, baking soda, cinnamon, nutmeg, cloves, and salt just until combined.

4. Stir in the carrots.

To assemble the cake:

1. Spread half of the carrot cake batter into the bottom of the prepared pan.

2. Dollop half of the cheesecake batter on top in large spoonfuls. Don't spread or swirl together, just dollop.

3. Next dollop the rest of the carrot cake batter on and around the cheesecake batter dollops. Again, don't spread or swirl.

4. Spread the last half of the cheesecake batter on top and use an offset spatula so smooth it into an even layer. Tap the pan on the counter a few times to dislodge air bubbles.

5. Bake in the lower half of a preheated oven for 60-70 minutes. The center of the cheesecake should jiggle a bit when the pan is shaken (if you want to be very precise, the temp in the center of the cheesecake batter should reach 150F on a digital thermometer).

6. Cool completely on a cooling rack while preparing the frosting.

To make the topping:

1. Cream together the cream cheese and butter until smooth.

2. Mix in the sifted confectioner's sugar until smooth.

3. Add the vanilla and sour cream; mix well.

4. Spread evenly onto the completely cooled cheesecake and refrigerate for at least 4 hours.

Note

• :Cheesecake can be made up to 2 days in advance, but be sure to store in an airtight container because dairy products readily absorb odors/flavors from the fridge.

recipe adapted from Mel's Kitchen Cafe