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Red Valentine's Cake♥

11:29 AM Dalia Dogmoch 2 Comments Category : , , ,

Image by Chris Mejorada for CPI Publishing
This is the first year with two loves in my life.. Phiras and my baby boy Phares.. What a feeling!! My little one is now starting to be really interactive, has a feisty little character and must be the cutest I've ever laid eyes on. Yes, I am indeed blinded by LOVE!!

But on this day dedicated to love in all its shapes and forms, I want to say thank you to those who have made me feel the love not just today, but during this past year. From my dear family, amazing friends, great team at work, the lovely customers at Kitsch Cupcakes, the teams at Harper's Bazaar Arabia, BBC Good Food ME, Dubai TV's Mashaheer, and last but not least, the incredibly kind readers of D's Kitchen. Happiest Valentine's Day

Red Velvet Cake with Dark Chocolate Icing & Raspberries

  • 2 1/2 cups flour
  • 1 ½ cups sugar
  • 2 eggs
  • ½ cup softened butter
  • 1 cup milk
  • 1 tbsp white vinegar
  • 2 tsp vanilla
  • ¼ cup cocoa powder
  • ½ tsp red food color
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Chocolate Icing:
  • ¼ cup melted dark chocolate
  • ½ cup unsweetened cocoa
  • 1 cup icing sugar
  • ½ cup butter
  • 2 tsp vanilla essence
  • pack of raspberries & chocolate shavings to garnish 


Preheat the oven to 180C. In a large bowl, whisk the butter, sugar, vanilla, vinegar, coloring and add one egg at a time, mixing well after each egg.
In another bowl, sift the flour, cocoa, baking soda, baking powder and salt, then set aside.
Using an electrical mixer, alternate adding the flour mixture and the milk to the egg batter. Combine well but do not over mix.

Pour the batter in three nonstick pans (~16cm) and bake for about 30 minutes or until a toothpick or cake tester comes out clean. Let the cakes cool down.

In a stand mixer, whip up the butter until creamy, add the melted chocolate, cocoa and vanilla, then add the icing sugar gradually until well incorporated and creamy.

Now place one of the cakes on a rotating cake stand and spread a generous amount of icing on the cake. Place another cake on top and do the same, and with the last layer, turn the cake round side down and cover the entire cake with icing.

In the center place the raspberries, and sprinkle a little chocolate shavings on the side of this sumptuous chocolate cake. Decadent!

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2 comments

  1. Red roses and chocolate cake, absolutely love it!

    ReplyDelete
  2. Dear Dalia, thank you for this lovely recipe. I decided to try it today. While it tastes quite good, the cake was slightly dry and so was the icing. I followed your recipe bit by bit...where would I have gone wrong? Or do you have any tips for me to make it more moist the next time I bake it? thank you :) Abir

    ReplyDelete