I am going to be real with you all now.
Total confession time......................
I do not like red velvet.
I hate red food dye. I can never make red velvet anything without that chemical taste in my mouth. Everyone I bake it for thinks I am down right crazy because they can't taste it. I am not crazy. I just have hypersensitive over active taste buds perhaps? I can pick the taste of food dyes out of most dyed goodies.
Believe me I have tried to like it. In fact I have probably even pretended I do. Because well... that cream cheese frosting is so damn good I can almost ignore the red velvet!
So there. I do not like red velvet.
This week for Sundays With Joy we made her Red Velvet Chocolate Marble Cake. It wasn't bad. The cake it's self was moist, had the perfect crumb and the idea behind marbling the two cakes together is so fun. However, I over swirled my batters together and did not get the marble effect I was hoping for.
Non the less the cake was tasty enough and then topped with cream cheese frosting, how can you go wrong??
For Joy the Baker's Red Velvet Chocolate Marble Cake recip..... I'm sorry. You have to go buy a copy of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. After you purchase your book... you really need to check out my super fun group Sundays With Joy on Facebook. Twice a month we all bake the same recipe from the book and then discuss and blog about it afterwards.
Until then you can check out my version of her cake... made pint size! Perfect amount of cake to enjoy with your significant other on Valentines Day. OR the perfect amount of cake for those days you don't necessarily need to feed 8 people!
Also.... if you liked my heart deco. You can purchase these super adorable sugar hearts at King Arthur Flour. And a big thanks to Gimme Some Oven for the inspiration.... check out her cute Strawberries and Cream Cake covered in conversation hearts.
For the chocolate layer:
1/2 cup all purpose flour
1/4 + 1/8 tsp baking soda
1/8 tsp salt
1/4 cup prepared black coffee (unsweetened)
3 tbs cocoa powder
1/4 cup unsalted butter at room temperature
1/4 cup +1 tbs packed brown sugar
2 3/4 tbs granulated sugar
2 large eggs
2 tbs buttermilk
1 tsp vanilla extract
For the red velvet layer:
1/2 cup + 1 tbs all purpose flour
1/3 tsp baking soda
1/4 tsp salt
1 1/2 tbs cocoa powder
1 tsp food coloring ( I use AmeriColor Gels, if you are using liquid increase this to 1 tbs)
2 tbs unsalted butter at room temperature
3 tbs granulated sugar
1/2 a beaten egg ( I take a whole egg, beat it and then divide in half)
1/4 tsp vanilla extract
1/4 cup buttermilk
3/4 tsp white vinegar
For the Cream Cheese Frosting:
4 oz cream cheese room temperature
1/4 cup butter at room temperature
pinch of salt
1- 1 1/2 cups powdered sugar
1/2 tsp vanilla bean paste
Preheat oven to 350.
TO start the chocolate cake. In a medium bowl, sift together you flour, baking soda and salt. Set aside.
In a small bowl whisk coffee and cocoa together. Set aside.
In the bowl of your electric mixer using the paddle attachment. Beat butter, and sugars together until light and fluffy. Add in your egg and combine. Add in the coffee mixture and vanilla. Beat on medium speed until everything is combined.
Turn mixer to low, and add the flour mixture and buttermilk. Beat until everything is just barely combined.
Divide chocolate cake batter into two greased and floured 4 inch cake pans.
To start your red velvet layer. In a medium bowl sift, flour, baking soda and salt together. Set aside.
In a small bowl using a fork mix cocoa powder and food coloring together. Set aside.
In the bowl of your electric mixer with the paddle attachment beat butter and sugar until light and fluffy. Add in your egg and beat on medium for about 1 minute.
Add in your cocoa mixture and vanilla extract beat until completely combined.
With the mixer on low, add in your flour slowly until combined and then your buttermilk. Once combined mix in the vinegar.
Spoon half of the red velvet batter on top of each chocolate layer. Using a knife swirl the chocolate and red velvet layers together until you get a marble look.
Bake for 20-30 minutes. Or until a toothpick is inserted in the center of each cake and it comes out clean. Allow cakes to cool and then remove from the pans.
To make prepare your cream cheese frosting:
In the bowl of your electric mixer with the whip attachment. Whip cream cheese and butter together until fluffy. Mix in vanilla bean paste and salt.
Slowly add in powdered sugar until and whip on medium speed until the sugar has completely combined. If it is too soft for your likings you can add up to an additional 1/2 cup to stiffen it up for piping.