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

Classic Creme Brulee

In our family we have a tradition of celebrating birthdays with a special meal - the guest of honor picks all their favorite foods, including dessert.  Now that our oldest is engaged, I thought it was appropriate to include our future daughter in law in this tradition.  When asked, she didn't hesitate listing the items she wanted for her special dinner.  Pork Tenderloin Medallions with Black Cherry and Raspberry Reduction, dinner rolls, and her childhood favorite green bean casserole.  Oh, and for dessert - Creme Brulee.  I love Creme Brulee so I was happy she asked for it.  Yes, it's rich and super high in calories, but it's so delicious I don't mind splurging every now and then.

Note:  If you're like me and prefer your creme brulee to be comprised of a crunchy caramelized top layer sitting on top of a COLD creamy custard, be sure to use deep ramekins (shallow ramekins allow the custard to warm too much during the torching process).  

Mmmmmmmmmmm... please excuse me while I devour every luscious bite. 

Items used to make this recipe:

(affiliate links)

• 8-ounce ramekins https://amzn.to/3ZRPPR2

• kitchen torch https://amzn.to/3YF5iSU

• vanilla beans https://amzn.to/3yDsNRE

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

• turbinado sugar https://amzn.to/3JCO4RO

---

Classic Creme Brulee

makes six 8-ounce servings

Printable Recipe

Ingredients

• 4 cups heavy cream

• 1 vanilla bean, split (or 2 teaspoons pure vanilla extract or vanilla bean paste)

• 1/2 cup sugar

• 6 egg yolks

• turbinado sugar

Directions

1. Preheat oven to 325F.

2. In a medium sauce pan, heat the cream and vanilla bean until the mix simmers (if using vanilla extract or paste, add during step 3).

3. Remove pan from heat and let sit for 10 minutes (if using vanilla extract or paste, stir in now).

4. In a bowl whisk together the sugar and yolks until they are a pale yellow.

5. Slowly whisk cream into the egg mixture and pour into 6 custard dishes.

6. Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel.

7. Pour boiling water into baking dish so the level of water reaches half way up the ramekins.

8. Bake for 30-40 minutes or until custard is firm but still wiggles - internal temp should reach 170F (start checking the custard at 30 minutes).

9. Remove from oven and place custard dishes on a rack to rest for 1 hour; then transfer to refrigerator to chill for at least 4 hours (can be made up to 3 days in advance).

10. Top with an even layer of granulated sugar (or Turbinado sugar) and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.

Notes

• Pure vanilla extract or vanilla bean paste may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.

• If cream and egg mixture doesn’t reach 170F, the custard won’t set.

• During the brûlée process, granulated sugar will result in a more glass-like coating, but turbinado sugar offers a more caramelized flavor. Either will work fine.

• The baked custards can be refrigerated for up to 3 days, but don’t burpee the tops until just before serving.