Ingredients

Sponge biscuit

  • 100 grams (3.5 ounces) odorless vegetable oil
  • 4 large eggs
  • 250 grams (8.8 ounces or 1.25 cups) sugar
  • 250 grams (2 cups) all-purpose flour
  • 30 grams (1 ounce or 1/4 cup) cocoa powder
  • 2 tablespoons gel food dye
  • 1 teaspoon baking soda or baking powder

Cream

  • 500 grams (17.6 ounces or 2 cups) cream cheese
  • 400 grams (14.1 ounces or 1.7 cups) cream (33% fat)
  • 220 grams (7.8 ounces) white chocolate

Equipment

  • Electric Mixer

    A stand mixer works best, but a hand mixer will do just fine. Be sure to mix at medium speed to prevent overmixing.

  • Baking Pan

    An 8-inch round pan is perfect for this recipe. For best results, grease the pan well to prevent sticking.

  • Spatula

    A silicone spatula helps you scrape down the sides of the bowl efficiently, making sure all ingredients are well incorporated.

  • Measuring Cups and Spoons

    Accurate measurements are crucial in baking, so make sure you use precise measuring tools.

  • Cooling Rack

    Proper cooling on a rack will prevent the cake from getting soggy on the bottom.

Instructions

Step 1

Step 1: Mix the butter and vegetable oil with sugar, and whip well with a mixer. Make sure the butter is at room temperature for easier mixing.

Step 2

Step 2: Add four eggs, one at a time, while continuing to whip. Let each egg incorporate fully before adding the next one.

Step 3

Step 3: Add the baking powder, cocoa, and flour, and mix well. Sift the dry ingredients to avoid lumps in your batter.

Step 4

Step 4: Add the gel dye and mix until evenly distributed.

Step 5

Step 5: Pour the batter into a greased mold, and bake in a preheated oven at 356°F (180°C) for 40-50 minutes, until a dry toothpick comes out clean. Check for doneness starting at 40 minutes to avoid overbaking.

Step 6

Step 6: Remove the finished sponge biscuit from the mold. Wrap it in cling film and place it in the fridge for a day. This resting period enhances flavor and texture.

Step 7

Step 7: Heat the cream, but do not boil. Heat gently to avoid curdling the cream.

Step 8

Step 8: Add the chocolate to the cream, and whip with a blender until smooth. Cover with cling film and cool to room temperature.

Step 9

Step 9: Add the cream cheese to the cooled ganache, and whip until soft and airy. For best results, use cold cream cheese.

Step 10

Step 10: Cut the cooled biscuit into 4 cake layers, leaving some trimmings for decoration.

Step 11

Step 11: Grease each cake layer with cream, and assemble the cake.

Step 12

Step 12: Dry the biscuit scraps in the oven, chop into crumbs, and decorate the cake with these crumbs. This adds a nice texture and finishing touch to your cake.

Step 13

P.S. In the photo, you can see the DOUBLE amount of ingredients!

Servings

Ready to serve this delectable chocolate cake? Here are some fun and exciting serving suggestions to wow your guests! 🌟

Special Occasions: Dress up your cake with fresh fruits like strawberries or raspberries for a pop of color and a burst of freshness. 🍓

Weekend Treat: Pair a slice of this cake with a dollop of whipped cream and a drizzle of caramel sauce for the ultimate indulgence. 🍰🍮

Casual Get-Together: Serve the cake alongside a scoop of vanilla ice cream and a sprinkle of chopped nuts for a delightful texture contrast. 🍨🌰

Variations

Looking to customize this chocolate cake recipe for a gluten-free or vegan diet? We've got you covered! 🌿✨

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free to avoid cross-contamination. ✔️

Vegan Version: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Use a vegan cream cheese and a plant-based whipping cream for the frosting. 🍃💚

Faq

  • Why did my cake turn out dense?

    Overmixing the batter or using too much flour can cause the cake to be dense. Make sure to mix just until combined and measure your ingredients accurately.

  • Can I use a different type of oil?

    Yes, you can use any neutral-flavored oil like canola or sunflower oil.

  • How can I make my frosting smoother?

    Ensure all ingredients are at room temperature before mixing, and blend until smooth. You can also sift the powdered sugar to avoid lumps.

  • Can I freeze this cake?

    Yes, you can freeze the cake layers individually wrapped in plastic wrap. Thaw them in the fridge before assembling and frosting.

  • What's the best way to cut the cake into layers?

    Use a serrated knife and ensure the cake is fully cooled. You can use a cake leveler for more precise slices.

  • How can I add more chocolate flavor?

    Adding a tablespoon of coffee to the batter can enhance the chocolate flavor without making the cake taste like coffee.

Nutrition facts

Naked red velvet cake
Recipe Yield:8 servings
Calories:Approximate calories per serving
Calories (Min - Max):500 - 600
Total Fat:35g
Saturated Fat:20g
Protein:7g
Total Carbohydrate:45g
Total Sugars:35g