Unbelievably Moist Red Velvet Cake

Although we started Keely's birthday this summer with some extra-special birthday cake pancakes, that sure didn't stop me from making her a birthday cake, too. Keely's request, not surprisingly, was red velvet cake. Red Velvet Anything has been a favorite of hers since I can remember. So, I set out on a mission to find the best recipe. Mission accomplished!

There are several key features about this recipe that truly distinguishes it from others I have had:

1.  It has hot coffee in the batter, which intrigued me. As a result, it is the most unbelievably moist red velvet cake I've ever had.
2.  It has two layers of chocolate ganache. I know all red velvet cake has cocoa, but rarely can I actually taste the chocolate flavor. The chocolate ganache is hardly visible, but packs the perfect punch of chocolate.
3. The frosting is lighter and fluffier. Yes, it still contains cream cheese, but it isn't the extremely dense, thick frosting found on most red velvet cakes. This one is made with whipped heavy cream. The real stuff. And, so worth it.

Needless to say, the birthday girl was quite pleased. I knew then that this will be my go-to recipe for other special occasions. Speaking of special occasions . . .

Dad turned 77 a couple of weeks ago. He continues to be in great health and working full time. Unfortunately, I had to miss his birthday as I was watching Steve and his brother play tennis in the national Senior Olympics in Cleveland, Ohio. How can I possibly make it up to him? Unbelievably moist red velvet cake to the rescue. We're getting ready to head to Knoxville and continue his celebration. I'm counting on him enjoying this special cake as much as Keely did.

Now, if only I can get someone to make this for me on my birthday! :)

Unbelievably Moist Red Velvet Cake

Ingredients for the chocolate ganache:

• 1/2 cup heavy whipping cream
• 2 baking chocolate squares (56 g total)

Ingredients for the cake layers:

• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons cocoa
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz red food coloring
• 1 teaspoon white vinegar
• 1/2 cup prepared, plain hot coffee

Ingredients for frosting:

• 2 (8 oz) packages of cream cheese, room temperature
• 1-1/2 cups confectioners sugar
• 1-1/3 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees.

Begin by making the chocolate ganache. Heat whipping cream and chocolate squares in the microwave for 1 minute. Do not boil.

 Stir until smooth. Refrigerate to cool and thicken.

Now prepare the cake layers. Whisk the first five dry ingredients and set aside. In a mixing bowl, blend together the remaining ingredients. Add dry ingredients. Blend well. The batter will be quite runny. Pour into two greased and floured 9" cake pans. ( I just use Baker's Joy.) Bake at 325 degrees for 25-30 minutes. Do not over bake. Cool completely.

Spread half of the chocolate ganache on each cake layer. Refrigerate to set before frosting.

Prepare the frosting. Blend the cream cheese and confectioners sugar until smooth. Set aside.
Whip the heavy cream until thick and fluffy. Do not over beat. Fold whipped cream into cream cheese mixture until thoroughly mixed. Use about 1 cup of frosting to spread on the bottom cake layer, then top with the other cake layer. Use the rest of the frosting to ice the whole cake.

Enjoy!

Source: Adapted from Adora's Box