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Shilpa

Red Velvet Chocolate Ganache Cake

Soft and moist red velvet chocolate ganache cake made with a subtle cocoa and coffee base, layered with whipped dark chocolate ganache. A cozy, rustic cake perfect for Christmas and celebrations.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Red Velvet Cake
  • 120 g all-purpose flour 1 cup
  • 10 g Cocoa powder (unsweetened) 2 tbsp
  • 1/3 tsp baking powder
  • 1/3 tsp baking soda
  • 1/3 tsp salt
  • 160 g sugar 3/4 cup
  • 110 g vegetable/neutral oil 1/2 cup
  • 1 large egg room temperature
  • 120 g buttermilk 1/2 cup
  • 2 tsp vanilla extract
  • 45 g hot coffee 3 tbsp (42g water + 4g instant coffee)
  • 16 drops red food colour or as needed
Whipped Dark Chocolate Ganache & Assembly
  • 250 g dark chocolate (chopped) 1+¾ cups
  • 225 g hot whipping cream 1 cup
  • fresh strawberries for topping

Method
 

Prepare the Pans & Oven
  1. Grease and line two 6-inch round cake pans. Preheat the oven to 180°C / 350°F.
Red Velvet Cake
  1. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk until evenly mixed.
  2. Add the oil and whisk until combined. Add the egg, buttermilk, and vanilla extract, and whisk until smooth.
  3. Add the hot coffee in two additions, whisking gently after each. Add red food colour and whisk until the batter is evenly coloured.
  4. Divide the batter evenly between the prepared pans. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
  5. Cool the cakes in the pans until warm to the touch. Demould and cool completely on a wire rack.
  6. Whipped Ganache
  7. Place chopped dark chocolate in a bowl. Pour hot whipping cream over it and let it sit for a few seconds. Mix until smooth. Cover with plastic wrap and refrigerate for at least 1 hour.
  8. Once chilled, beat using a hand mixer, stand mixer, or whisk until creamy and fluffy (soft or stiff peaks, as preferred).
Assemble the Cake
  1. Level the cakes and slice each horizontally to make 4 layers. Stack the layers with whipped dark chocolate ganache in between.
  2. Lightly coat the outside of the cake with ganache — don’t aim for perfection. Let the layers show through for an intentionally rustic look. Pipe ganache on top if desired.
  3. Refrigerate for 20–30 minutes, then finish with fresh strawberries. Slice and serve.

Notes

Storage & Shelf Life

  • Room temperature: Up to 1 day in a cool environment (without strawberries).
  • Refrigerator: 3–4 days in an airtight container.
  • Freezer: Unfrosted cake layers can be frozen for up to 1 month.
Make-ahead tip: Bake and freeze the cake layers in advance. Whip the ganache and assemble the cake closer to serving for the best texture.