Well, because I’m not gonna lie, this cake is made out of like 2 sticks of butter. But it’s VALENTINE’S DAY! Which means single, married, a penguin, whatever your relationship status, you
Red velvet was an easy choice for a Valentine’s Day cake, but the real inspiration came from a Red Velvet Oreo Truffle Chocolate Cake recipe by Courtney (hi!) at Pizzazzerie! I was instantly won over by the combination when I spotted that lovely cake sitting pretty on Pinterest. I sifted through tons of red velvet cake recipes all over the internet, and finally settled on Sally’s recipe–after reading this informational post on how different ingredients and methods effects a red velvet cake. So, the final product is this ridiculous Red Velvet Cake with Oreo Cream Cheese Frosting and a Chocolate Ganache Drizzle, all topped with a cake pop ice cream cone! Get those forks ready.
Last year, I spent the better part of an afternoon preparing dinner at home for our anniversary. A few days later, Roy treated me for Valentine’s Day with a dinner at GiRaffe. So this year, Roy was treated to an AYCE Brazilian BBQ dinner Fogo de Chao and now I have been promised homemade sushi for our Valentine’s Day meal. I don’t have much experience with Brazilian BBQ other than one scene from Bridesmaids, but holy moly was that meal delicious. Waiter after waiter kept coming up to our table holding steamy slabs of chicken, pork, beef, and lamb. I said I’d probably get side pain on the walk home, and I did.
This is the first of three cake recipes I have planned for the next few weeks, so please stay tuned for more yummy yummy sweets! Wishing everyone a Happy Valentine’s Day—and please please please don’t forget to #TREATYOSELF (see above).
Red Velvet Cake with Oreo Cream Cheese Frosting & Chocolate Ganache Drizzle
Adapted from Sally’s @ Sally’s Baking Addiction
For the cake:
1 1/2 cups cake flour
1/2 tsp baking soda
1 tbsp natural unsweetened cocoa powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1 cups granulated sugar
1/2 cup canola/vegetable oil
2 large eggs, room temperature and separated
1 tbsp vanilla extract
1/2 tsp distilled white vinegar
liquid or gel red food coloring
1/2 cup buttermilk, room temperature
1. Preheat oven to 350F. Grease and line two 6×2 inch cake pans with parchment paper.
2. Sift the flour, baking soda, cocoa powder, and salt together. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy for about 1 minute. Add in the sugar, and continue to beat on high speed for 2 minutes until creamed together. Make sure to scrape down the sides of the bowl with a rubber spatula when needed. Add in the oil and beat on high for another 2 minutes.
4. Add in the egg yolks and vanilla extract. Set the egg whites aside in a small bowl. Beat on medium-high speed till combined. Beat in the vinegar and the food coloring until you reach a light red color. I used up about 1/2 of my tube of red gel coloring.
5. Switching the mixer to its lowest speed, add in the flour and buttermilk in five alternating additions, beginning and ending with the flour mixture. Be careful not to over mix.
6. Whisk the egg whites you set aside earlier in a small bowl until it the top is thick and foamy, yet the bottom still liquid. It should take around 3 minutes. Fold the egg whites into the batter.
7. Evenly distribute the batter into the two pans. Set them on the lowest rack in the over and bake for about 28-30 minutes, or until a cake tester comes out clean yet the cake still springs back when you touch it. Set on a cooling rack and let cool completely.
8. Once the cakes are cool, use a serrated knife to carefully cut off the mound at the top of the cake. Keep the cake scraps and mash into large crumbs in a small bowl. Set aside.
For the frosting:
1/3 cup butter
1/2 cup cream cheese
3 1/3 cups icing sugar
1. In a standmixer fitted with a paddle attachment, beat the softened butter and cream cheese together on medium high speed until fully combined (about 30 seconds).
2. Add the powdered sugar in two separate additions. Start on low speed and increase to medium high speed, beating for 1 minute with each addition.
3. Remove the frosting from 4 oreo cookies. Place the cookies in a food processor and grind into small crumbs. Add the crumbs to the frosting and mix on low speed until fully combined. I used about 3 tbsp worth of crumbs. Cover the bowl with plastic wrap until ready to use.
For the ganache:
9 oz. bittersweet chocolate, chopped
1 cup heavy cream
1. Place the bittersweet chocolate pieces in a heat proof bowl.
2. In a saucepan, heat the heavy cream on medium-high heat until it reaches a simmer. Remove from the heat immediately and pour over the chocolate. Whisk until smooth.
1. Add a spoonful of the frosting to the cake crumbs. Mix with a spatula until combined. Use your hands to create a ball about the size of a single scoop of ice cream. Think of this as a giant cake pop! Place the giant cake pop in the refrigerator for 10 minutes to firm up.
2. Dip the open end of an ice cream cone in melted chocolate or candy melts. Stick it on top of the cake pop and place in the fridge again to harden. Remove from the fridge and coat the entire cake pop in the melted chocolate. Place back in the fridge, making sure the cake pop is sitting on a piece of wax or parchment paper.
3. Frost the cake in two layers, starting between the cakes and moving on to the crumb layer. Place in the freezer for a few minutes. Remove from the freezer and frost the cake again. Use a bench scraper to get crispy edges around the cake.
4. Make the ganache and set aside to cool a bit if it is too hot. Spread a few spoonfuls of the ganache onto the top of the cake, making sure it reaches the edges. Place the ice cream cone on top. Transfer the rest of the ganache to a piping bake and create drops of ganache along the sides of the cake. I did this by concentrating a few squeezes of ganache on the top edge of the cake, and let gravity pull the drop of ganache downwards.
5. Sprinkle a few tablespoons of the extra oreo crumbs on top of the ganache. Place back in the fridge for 10 minutes to let the ganache harden.