Christmas Red Velvet Chocolate Cake Recipe

Instructions

Red Velvet, Chocolate Cake Sheet

1. Whisk the egg yolks with the sugar and vanilla extract.
2. Whisk in the warm milk and melted butter.
3. Sift together the flour, cocoa powder, and baking powder, and mix in the red coloring.
4. Fold the sugar into the egg whites to form a meringue.
5. Fold about 1/3 of the meringue into the yolk mixture.
6. Pour into the bowl with the meringue and mix until evenly distributed.
7. 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

8. Heat the dark couverture chocolate with the whipping cream in the microwave for about 1 minute.
9. Let it sit for about 3 minutes and then mix well.
10. Once the chocolate is completely melted, stir in the Cointreau (orange liquor).
11. Place in the refrigerator for about 15 minutes, then mix well to check the consistency.
12. 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)
13. Add the ganache, flatten, then add the red velvet sheet and repeat.
14. Brush the whole thing with ganache and make a pattern with a fork.
15. Trim the top and set in the refrigerator for about 30 minutes.

Condensed Milk Buttercream

16. Lightly whip room temperature softened butter.
17. Add the room temperature condensed milk and whip until creamy.
18. Add the room temperature whipping cream and coloring and whip well until creamy.
19. Pipe a tree shape on the cake and drizzle the top with whipped cream.