Description
An exciting combination of red velvet and black velvet layers topped with a bloody ganache drip, this cake is stunning and delicious, perfect for special occasions.
Ingredients
Scale
- 1 recipe of Homemade Strawberry-Raspberry Sauce
- 1 small bag of red hard candies
- 1 small bag of yellow hard candies
- 1 small bag of orange hard candies
- 1.5 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 1/3 cup vegetable oil
- 1.5 tsp vanilla extract
- 2 large eggs
- 1 tbsp red food coloring
- 1 cup buttermilk
- 3/4 tsp baking soda
- 3/4 tsp white vinegar
- 1.5 cups granulated sugar for black velvet layers
- 3/4 cup black cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt for black velvet layers
- 1/2 cup hot coffee
- 2 cups powdered sugar for red velvet buttercream
- 2 tbsp unsweetened cocoa powder for red velvet buttercream
- 1/2 cup unsalted butter, room temperature for red velvet buttercream
- 2 tbsp heavy cream for red velvet buttercream
- 1 tsp vanilla extract for red velvet buttercream
- Red gel food coloring for red velvet buttercream
- 2 cups unsalted butter, softened for super black chocolate buttercream
- 7.5 cups powdered sugar for super black chocolate buttercream
- 1 cup black cocoa powder for super black chocolate buttercream
- 1/3 cup heavy cream for super black chocolate buttercream
- 2 tsp vanilla extract for super black chocolate buttercream
- Black gel food coloring for super black chocolate buttercream
- 1 cup white chocolate chips for bloody ganache drip
- 1/2 cup heavy cream for bloody ganache drip
- 1 tbsp light corn syrup
- Red gel food coloring for bloody ganache drip
Instructions
- Prepare the strawberry-raspberry sauce and chill it in the refrigerator.
- For the glass fire shards, crush the red, yellow, and orange hard candies, then bake them at 350°F for about 5-7 minutes until melted into fire shapes. Cool and break into shards.
- Preheat your oven to 350°F and grease two 7-inch pans.
- For the red velvet cake, cream together the softened butter, granulated sugar, vegetable oil, and vanilla extract. Add eggs and red food coloring. Gradually mix in the flour, cocoa powder, and buttermilk. Add baking soda and vinegar, then divide the batter into the pans and bake for 28-30 minutes. Allow to cool completely.
- For the black velvet layers, mix together the dry ingredients, then add the wet ingredients and hot coffee. Divide and bake for 30-35 minutes. Cool completely.
- For the red velvet buttercream, beat the butter and powdered sugar together, then add heavy cream, vanilla extract, and red food coloring until fluffy.
- For the super black buttercream, beat all ingredients until fluffy, adding black food coloring as desired.
- To make the bloody ganache drip, heat the heavy cream and pour it over the white chocolate chips. Add corn syrup and red food coloring, then mix until smooth.
- To assemble, alternate the cake layers with the strawberry-raspberry sauce as filling. Frost the outside with red velvet buttercream, drip with ganache, and garnish with candy fire shards.
Notes
Let all ingredients come to room temperature before starting. Adjust food coloring as needed for desired shades.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cake, dessert, layer cake, red velvet, black velvet, special occasions