RED VELVET CAKE WITH ROASTED DARK CHOCOLATE CREAM
SERVES 12-15 250g unsalted butter, chopped, softened 300g caster sugar 4 eggs 500g sour cream, at room temperature 21/ 3 cups (400g) self raising flour, sifted 1/2 cup (50g) good-quality dark cocoa, sifted 190g dark (70%) chocolate, melted, cooled 15g red gel food colouring 1 tbs vanilla extract Fresh cherries, to garnish
ROASTED DARK CHOCOLATE CREAM
190g dark (70%) chocolate, chopped 125g unsalted butter, softened
1 cup (120g) pure icing sugar, sifted
1/ 2 cup (50g) good-quality dark cocoa 500g cream cheese, chopped, softened 1/4 cup (60ml) pure (thin) cream, warmed
CHOCOLATE GLAZE
80g caster sugar
100ml pure (thin) cream
100g dark (70%) chocolate, chopped
Preheat oven to 160°C. Grease two 18cm cake pans, and line base and sides with baking paper. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Fold through flour, cocoa, chocolate, food colouring and vanilla until combined. Divide evenly between prepared pans and bake for 1 hour 25 minutes or until a skewer inserted in the centre comes out clean with a few moist crumbs. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
For the roasted dark chocolate cream, place chocolate on a baking tray and roast for 10 minutes or until melted. Remove from oven and stir, then return to oven for a further 15 minutes, stirring every 5 minutes, or until roasted and slightly deepened in colour. Set aside to cool to room temperature. Place remaining chocolate cream ingredients, except warmed cream, in the bowl of a stand mixer with the paddle attachment and beat until smooth. Add melted cooled chocolate and beat to combine. Fold in warm cream (this will smoothen the texture).
Trim tops of cakes and slice in half horizontally using a large serrated knife. Spread with one-quarter of the chocolate cream. Repeat layering, finishing with a layer of the cream.
For the chocolate glaze, place sugar and 2 tbs of water in a small saucepan over medium heat. Cook, swirling the pan occasionally, for 3-4 minutes until a golden caramel. Add 2 tbs of warm water (the caramel will seize) and bring back to a simmer, gradually whisk in cream and bring to the boil. Place chocolate in a heatproof bowl. Pour hot caramel over the chocolate, set aside for 2-3 minutes, then stir until melted and smooth. Set aside for 10 minutes to cool.
Drizzle cake with chocolate glaze and garnish with fresh cherries to serve.