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Red Velvet Cake with Chocolate

50 mins
40 mins
Low
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This delicious cake has some hints of mint and chocolate that you are going to love. It is a beautiful cake ideal for this Christmas time for its colors and flavors. Make this delicious red velvet cake recipe!
Learn more about Huevo San Juan®

Ingredients

10 portions
  • 3 cups flour, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 1/2 teaspoons baking soda, for the cake
  • 1/2 cups cocoa, without sugar, for the cake
  • 1 cup sugar, for the cake
  • 1/2 teaspoons salt, for the cake
  • 1 cup butter, in small squares, at room temperature, for the cake
  • 3/4 cups vegetal oil, for the cake
  • 2 San Juan® Eggs, for the cake
  • 1 tablespoon vanilla essence, for the cake
  • enough red food coloring, for the cake
  • 2 cups dark chocolate, Chopped, for the dark chocolate ganache
  • 1 cup whipping cream, for the dark chocolate ganache
  • 2 cups White chocolate, for the white chocolate ganache
  • 1 cup whipping cream, for the white chocolate ganache
  • enough whipped cream, to decorate
  • enough cranberry , natural, to decorate
  • enough rosemary, to decorate
  • enough mint candy, to decorate
  • enough powdered sugar, to decorate
Learn more

Preparation

Preheat the oven to 180 °.
Varnish a cake pan with butter and sprinkle with flour. Reservation.
In a bowl, pass the flour, cocoa, baking powder and bicarbonate through a colander. Add the sugar, salt, mix and reserve.
In another bowl, with the help of a balloon, beat the butter with the sugar until it is smooth, and add the oil in the form of a thread, the San Juan® Eggs, the vanilla and the coloring, incorporate everything perfectly.
Add the dry ingredients little by little (flour, baking powder, bicarbonate, and cocoa) mix slowly in an enveloping way until incorporated.
Add the cake mix to the pan and bake for 45 minutes.
For the ganache, heat each of the creams separately to beat, bring to a boil and add it to each of the chocolates; mix until the chocolate is completely melted. Reservation.
To form the cake, place one of the cake layers, on top form chocolates by adding the dark chocolate ganache to a pastry bag and another for the white chocolate ganache, alternate them one by one.
Add another layer of cake and another layer of ganache like this two more times and in the last layer finish with whipped cream, decorate with blueberries, rosemary and mint candies.

PRESENTATION

Garnish with cherries, rosemary, and mints.

TIPS

We recommend adding goat cheese and if you don't want to put it in the oven, you can substitute the natural blueberries for dehydrated blueberries or cherries.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
501.9
kcal
25.1%
Carbohydrate, by difference
41.1
g
13.7%
Protein
5.1
g
10.2%
Total lipid (fat)
36.1
g
55.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Fiona Magana padilla
29/12/2020 16:56:45
Pésima receta la hice dos veces conforme a las indicaciones y resultó una masa asquerosamente grasosa y lo peor parece chicle en mi opinión o es mantequilla o aceite combinar las dos cosas no se puede
Lissete Ceballos
23/12/2020 05:21:56
Hola, me gustaría saber la medida del molde que utilizan para hacer el bizcocho y por otra parte, las medidas de la receta es suficiente para hacer los tres pisos del bizcocho? gracias

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