Name: Christmas Red Velvet Chocolate Cake
Prep time: 75 min
Cook time: 29 min
Total time: 104 min
Yield: 8
Cuisine: Korean
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

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👇🏾👇🏾

Christmas Red Velvet Chocolate Cake
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Rating: 5.0/5
( 42 voted )

Serves: 8 Prep Time: 75 Minutes Cooking Time: 29 Minutes 29 Minutes Nutrition facts: 200 calories 33 grams fat

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.