Chocolate Entertaining

Make afternoon tea plans with our red velvet mud cake

Name: Red velvet mud cake recipe
Yield: 12
Ingredients: 250g unsalted butter, chopped, softened; 350g caster sugar; 4 eggs, at room temperature; 500g sour cream, room temperature; 2 1/2 cups (375g) self-raising flour, sifted; 1/2 cup (50g) good-quality dark cocoa powder, sifted; 200g dark (70%) chocolate, melted, cooled; 200g milk chocolate, melted, cooled; 15g red gel food colouring; 1 tbs vanilla extract; 80g unsalted butter, softened; 1 1/3 cups (160g) pure icing sugar, sifted; 350g cream cheese, softened; 2 tsp vanilla bean paste

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by Phoebe Wood

Nov 04, 2020

Whoever thought red velvet cake couldn't get any better hasn't tried this extra luxe dessert.

250g unsalted butter, chopped, softened
350g caster sugar
4 eggs, at room temperature
500g sour cream, room temperature
2 1/2 cups (375g) self-raising flour, sifted
1/2 cup (50g) good-quality dark cocoa powder, sifted
200g dark (70%) chocolate, melted, cooled
200g milk chocolate, melted, cooled
15g red gel food colouring
1 tbs vanilla extract

Cream cheese icing

80g unsalted butter, softened
1 1/3 cups (160g) pure icing sugar, sifted
350g cream cheese, softened
2 tsp vanilla bean paste

Method

1.

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, 1 at a time, beating well after each addition. Beat in sour cream. Fold through flour, cocoa, dark and milk chocolate, food colouring and vanilla until combined. Divide evenly between prepared pans and bake for 1 hour 30 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.
2.

Trim the tops of the cakes and, using a large serrated knife, cut each cake in half horizontally.
3.

For the icing, in a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add cream cheese and vanilla, and beat until smooth.
4.

Place one cake half on a cake stand and spread with 1/4 cup icing. Repeat layering to create 4 cake layers. Spread remaining icing over the top of the cake. Chill until ready to serve.