Happy Happy Birthday to my mom...
It was my mom's birthday this past weekend, and the baker in me really wanted to make her cake! I've actually never made her a birthday cake before. So i thought it would be special to try out a red velvet one this year...
Red Velvet Cake
w/ Cream Cheese Chocolate Ganache Frosting
(Recipes adapted from here)
2 1/2 c all purpose flour
1 3/4 c granulated sugar
2 Tbsp cocoa powder (I used Ghirardelli 100% unsweetened)
1 tsp baking soda
1 1/2 c vegetable oil
2 large eggs
1 cup buttermilk
1 Tbsp white vinegar
3 Tbsp milk
1 tsp pure vanilla extract
2 Tbsp red food coloring
1 (8-oz) package Philadelphia cream cheese, room temp
1 c unsalted butter, room temp
juice of 1/2 lemon
6 c powdered sugar
Optional: 1 tsp vanilla extract
1 c heavy whipping cream
1-1 1/2 c Hershey's Special Dark Chocolate chips OR Ghirardelli premium baking chips**
1 oz Baker's unsweetened chocolate
1 Tbsp powdered sugar
1. Pre-heat oven 350 degrees F. Line 2 6-inch round cake pans with parchment paper and lightly greased.
Tip: Whenever I use 6-inch round cake pans, I pour about 2 cups of batter into each pan, and use the extra batter for cupcakes.
Note: The original recipe calls for 2 9-inch round cake pans, but since I used smaller diameter cake pans, I was left with extra batter to make cupcakes to sample out the recipe! 7 cupcakes to be exact.
3. Lightly mix the wet ingredient in a separate bowl.
4. Slowly pour 1/3 of the wet ingredients into the dry ingredients and mix. Repeat process until all wet and dry ingredients are well incorporated. DO NOT over mix.
4. In a preheated oven of 350 degrees F, bake the 6-inch round cakes for 30-35 minutes, or until toothpick inserted in the center comes out with moist crumbs (not wet).
Note: If you made cupcakes with the extra batter, those will be done by 16-18 minutes. Don't over bake!
5. Remove from oven, let cool completely on a wire rack before frosting.
7. To make ganache, Place the chocolates into a heat resistant glass bowl. Bring to a soft boil the heavy whipping cream in a small sauce pan and pour into the chocolates. Let stand for 1 minute, then stir until well incorporated. Sift in the powdered sugar and make sure it's sifted to avoid clumps of powdered sugar into the ganache. Let cool a bit before use. DON'T be like me and experience a cake fail... (more on that later...)
Once you have your cakes cooled and frosting prepared, level off the cakes by trimming the excess cake on top using a thin serrated knife, like so...
stack the two cakes on top of each other, with cream cheese frosting in between.
Finally, crumb coat the whole cake, and refrigerate.
and here >>>
Tip: Next time you make ganache, use these Ghirardelli premium baking chips** >>>
(They probably contain more oil, which lead to a runnier ganache).
I never felt so sad over cake. All that hard work gone to poop. But I had to think of something quick to try to fix this cake. So... I ended up trying to scrape away the runny ganache off the cake with a rubber spatula. Initially it was a total hot mess of a cake... it looked like smeared poop... But as I was smearing the ganache more on the cake, I started getting this really cool design on the cake that looked like wood grain. So I went with it, and kept scraping away excess ganache and finally It all made sense.
natural and earthy with all the chocolate shades. It looked like I kinda meant to do that, rather than a total CAKE FAIL. When it was all done, it had a rustic-vintage cake feel, with a slight dash of pretty.
I used a Wilton 1M piping tip to create the little pink florets on top of the cake.
It seemed so long until we got to slice into this baby, tempting me while it sat in our refrigerator until the weekend...
...so here she is ready to be served...
big slice for myself =)