Red Velvet Cake with Chocolate Cream Cheese Frosting

Since I've been bitten by the baking bug predominantly due to the fact that I have the new KitchenAid mixer which I'm completely in love with, I've been baking cakes consecutively for 3 weeks now although I'm a lot slower in posting my blogs which I have some catching up to do. I've never bake a red velvet cake before as I thought it was going to be a tedious process due to the fact that it was red but I came across a recipe from Bakerella blog and it was so enticing that I had to give it a try. And the recipe was a walk in the park, so I put on my apron and got to baking.

Red Velvet Cake 
2 1/2 cups all purpose flour
2 cups sugar 
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring


Method: 

• Preheat oven to 350 degrees. 
• Grease and flour two 8 inch cake pans. 
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. 
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. 
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. 
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. 
• Bake for about 30 minutes or until a toothpick inserted comes out clean. 
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. 
• Then make the frosting. 

Cream Cheese Frosting 

250gm cream cheese

1 cup butter, room temperature

1 teaspoon vanilla
6 cups confectioners’ sugar
100gm dark chocolate melted

Method:

• Sift sugar and set aside. 
• Beat cream cheese and butter on high until creamy. Add vanilla. 
• Then, add the sugar in batches. Scrape down the sides in between each addition. 
• And finally add the melted chocolate and mix to combine. 

This has got to be one of the most moist red velvet cake I've had due to the oil and buttermilk content in the recipe. Although I did find it a little crumbly when I cut into it, nevertheless colleagues at work gave it a thumbs up.