Spicy Red Velvet Moulin Rouge Cake Recipe

Start by combining the unsalted butter and granulated sugar in a large mixing bowl. Use a mixer to beat them together until well combined and fluffy.

Next, add in the eggs one at a time, mixing thoroughly after each addition. Slowly pour in half of the milk and mix until everything is well blended.

Sift together the all-purpose flour, baking powder, and cocoa powder in a separate bowl. Gradually incorporate half of the dry ingredients into the wet mixture, mixing until just combined.

Now, pour in the remaining milk and mix well. Add the rest of the dry ingredients and continue mixing until the batter is smooth.

Finally, stir in the red food coloring to achieve a bright color. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and pour the batter into an 18 cm (7 inches) round cake pan. Bake for approximately 50 minutes, or until a toothpick inserted comes out clean. Let it cool.

Start by hydrating the gelatin in water according to the package instructions. Meanwhile, blend the cranberries in a blender until smooth; if you prefer a smoother jam, you can strain it through a sieve.

Pour the cranberry puree into a saucepan over medium heat. Stir occasionally while bringing it to a gentle boil. Once boiling, add the cornstarch mixed with water and stir until the mixture thickens.

Remove from heat and mix in the prepared gelatin until thoroughly combined. Divide the mixture into two 14-15 cm (5.5 - 6 inches) cake molds and place them in the freezer until solid.

Heat the cream in a saucepan until just before boiling. Pour it over the chocolate in a bowl and add the ground spices.

Let it sit for 1-2 minutes, then use an immersion blender to mix until smooth. Alternatively, you can melt the mixture over medium heat, stirring until the chocolate is completely dissolved.

Chill the ganache in the refrigerator for at least one hour before using it to assemble the cake.

In a mixing bowl, combine the cream cheese, heavy cream, and granulated sugar. Mix them together until you achieve a light and fluffy consistency.

In another bowl, beat together the cream cheese, unsalted butter, and granulated sugar until well combined and smooth. This will be used for the outer layer of your cake.