In Cooking Tree, we’re serving up delicious Christmas Red Velvet Chocolate Cake, and we’ll show you how to make it from scratch.
I made a Christmas cake iced with ganache on two cake sheets~.
I love the combination of the rich chocolate flavor and the moist cake sheets.
I made patterns with a fork on the sides of the cake and spilled the whipped cream and it looks like snow.
I was careful to decorate the tree after the frosting had been spilled.
So I think it would be better to make the tree first and then spill the frosting on the top^^.
The simple decoration is full of Christmas feeling, so it looks like today is Christmas~.
Please enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Red velvet cake sheet
- 2 Egg yolks
- 20g Sugar
- 2g Vanilla extract
- 50g Warm milk
- 35g Melted unsalted butter
- 70g Cake flour
- 4g Cocoa powder
- 1g Baking powder
- Red food coloring
- 2 Egg whites
- 55g Sugar
Chocolate cake sheet
- 2 Egg yolks
- 20g Sugar
- 2g Vanilla extract
- 50g Warm milk
- 35g Melted unsalted butter
- 65g Cake flour
- 10g Cocoa powder
- 1g Baking powder
- 2 Egg whites
- 55g Sugar
Ganache
- 280g Dark couverture chocolate
- 195g Whipping cream
- 5g Cointreau
Butter cream
- 25g Unsalted butter
- 20g Condensed milk
- 15g Whipping cream
- Green, Black food coloring
- 70g Whipping cream
- 7g Sugar
Instructions
Red Velvet, Chocolate Cake Sheet
- Whisk the egg yolks with the sugar and vanilla extract.
- Whisk in the warm milk and melted butter.
- Sift together the flour, cocoa powder, and baking powder, and mix in the red coloring.
- Fold the sugar into the egg whites to form a meringue.
- Fold about 1/3 of the meringue into the yolk mixture.
- Pour into the bowl with the meringue and mix until evenly distributed.
- Pour equal amounts of batter into 2 oven pans and bake in a 170 degree oven for about 25 minutes and leave to cool.
- Bake and cool the chocolate sheets in the same way as the red velvet sheets.
Ganache Cream
- Heat the dark couverture chocolate with the whipping cream in the microwave for about 1 minute.
- Let it sit for about 3 minutes and then mix well.
- Once the chocolate is completely melted, stir in the Cointreau (orange liquor).
- Place in the refrigerator for about 15 minutes, then mix well to check the consistency.
- Place the chocolate cake sheet on a baking sheet and drizzle with sugar syrup.
(I used 1 part sugar to 5 parts water brought to a boil and then chilled) - Add the ganache, flatten, then add the red velvet sheet and repeat.
- Brush the whole thing with ganache and make a pattern with a fork.
- Trim the top and set in the refrigerator for about 30 minutes.
Condensed Milk Buttercream
- Lightly whip room temperature softened butter.
- Add the room temperature condensed milk and whip until creamy.
- Add the room temperature whipping cream and coloring and whip well until creamy.
- Pipe a tree shape on the cake and drizzle the top with whipped cream.
Notes
- Mold size : 37.5cm x 25.4cm - about 3ea
Recipe video
Thank you for watching~♥
Enjoy
