Grandma's Chocolate Red Velvet Cake

Name: Grandma's Chocolate Red Velvet Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 , 12 serving(s)
Ingredients: 591.47 ml all-purpose flour; 354.88 ml granulated sugar; 9.85 ml cocoa powder; 4.92 ml baking soda; 4.92 ml salt; 2 eggs; 118.29 ml vegetable oil; 4.92 ml Coca-Cola; 4.92 ml coffee; 56.69 g red food coloring (two 1-oz. bottles); 4.92 ml vanilla; 236.59 ml buttermilk; 113.39 g semisweet chocolate, chopped (can substitute bittersweet choc.); 78.78 ml heavy cream; 14.79 ml unsalted butter; 7.39 ml cognac (or brandy); 59.16 ml butter, room temperature; 226.79 g cream cheese, room temperature; 453.59 g confectioners' sugar (1 lb. box); 0.25 ml salt; 78.78 ml chocolate ganache (see recipe); 2.46 ml vanilla

Submitted by Epi Curious

"Clipped from the newspaper a few years ago, this recipe is from executive chef Sean McLendon at Chops restaurant in Atlanta, GA. You will have leftover ganache and frosting that you can use to decorate holiday cookies or cupcakes. Prep time includes cooking time."

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Ready In:: 1hr 30mins
Ingredients:: 22
Serves:: 12

ingredients

591.47 ml all-purpose flour
354.88 ml granulated sugar
9.85 ml cocoa powder
4.92 ml baking soda
4.92 ml salt
2 eggs
118.29 ml vegetable oil
4.92 ml Coca-Cola
4.92 ml coffee
56.69 g red food coloring (two 1-oz. bottles)
4.92 ml vanilla
236.59 ml buttermilk
113.39 g semisweet chocolate, chopped (can substitute bittersweet choc.)
78.78 ml heavy cream
14.79 ml unsalted butter
7.39 ml cognac (or brandy)
59.16 ml butter, room temperature
226.79 g cream cheese, room temperature
453.59 g confectioners' sugar (1 lb. box)
0.25 ml salt
78.78 ml chocolate ganache (see recipe)
2.46 ml vanilla

directions

Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.