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This spectacular, spongy and moist red velvet cake has a crisp chocolate base, a creamy white chocolate strawberry cheesecake, and a cream cheese layer perfumed with strawberry syrup and vanilla. It will certainly impress all your guests!
Ingredients
2 cups of chocolate cookie grounded for the base
1 Cup of Butter at room temperature, for the base
1/2 Cup of Hershey's® Kitchens Semi-Sweet Chocolate Chips for the base
2 cups of wheat flour (300 g) for red velvet
2 spoonfuls of Cocoa Hershey's® for red velvet
2/3 of Cup of Butter (120g) for velvet red
2 pieces of egg for red velvet
2 spoonfuls of vanilla for red velvet
1 Cup of sour cream (240 ml) for red velvet
2 spoonfuls of Vegetable coloring red, for red velvet
1 teaspoonful of sodium bicarbonate for red velvet
2 teaspoons of White vinegar for red velvet
4 pieces of cream cheese (190g each) for strawberry cheesecake
1 Cup of Hershey's® Strawberry Syrup for strawberry cheesecake
1 Cup of condensed milk for strawberry cheesecake
1/2 Cup of Strawberry disinfected, for strawberry cheesecake
2 envelopes of grenetina (7 gc / u) hydrated and melted, for strawberry cheesecake
1/2 Cup of Hershey's® Cookies'n Cream Crunchers chopped, for strawberry cheesecake
strawberry cheesecake 2 envelopes Gelatin (1 Tbsp. ea) hydrated and melted, for the strawberry cheesecake 1/2 cup Strawberries Diced, for the strawberry cheesecake 1/2 cup Hershey ́s® Cookies ́n Cream Crunchers crushed, for the strawberry cheesecake 3 packages Cream cheese (8 oz ea) for the cream cheese rosettes 1 cup Powdered sugar for the cream cheese rosettes 3 tablespoons Hershey ́s® Strawberry Syrup for the cream cheese rosettes 1 tablespoon Vanilla extract for the cream cheese rosettes 1 envelop Gelatin (1 Tbsp.) hydrated, for the for the cream cheese rosettes Strawberries Halved, for decorating PREPARATION1 Preheat oven to 350 ºC 2 In a large bowl, mix ground wafers with butter and Hershey ́s® Kitchens Semi-Sweet Chocolate Chips until it has the consistency of a thick paste. Empty into a 9-inch round baking pan with a removable rim and press down using a spoon, until you have a firm and flat cookie base. Refrigerate.
For the red velvet cake, sift flour and Hershey’s Cocoa® into a bowl. Using a mixer, cream butter, add sugar and mix until light and fluffy. Add eggs, one at a time, vanilla extract, cream, coloring and dry ingredients. Mix until thoroughly incorporated.
Combine baking soda and vinegar and quickly pour into mixer, whisk another minute. Pour the batter into the mold and bake for 40 minutes or until a toothpick inserted at the center comes out clean. Allow to cool down.
For the cheesecake, in a blender, mix cream cheese with Hershey ́s® Strawberry Syrup, sweetened condensed milk, and melted gelatin, until smooth. Swiftly mix in strawberries and Hershey ́s® Cookies ́n Cream Crunchers. Pour over cooled cake and smooth with a spatula. Refrigerate until set and unmold.
In a bowl, mix cream cheese and icing sugar until light, add Hershey ́s® Strawberry Syrup and gelatin. Empty into a piping bag with a large star tip, cover the cake with rosettes. Refrigerate until firm and decorate with halved strawberries.
PRESENTATION
Decorate with strawberries.
TIPS
Make sure you use enough red food coloring to get a spectacular shade of red for your red velvet cake, during baking, the shade tends to mellow down.
