CEimB Mocha Red Velvet Cake

We’re traveling to warmer weather which is why I posted this early. Hope to check out the other CEimBers Mocha Cake experience soon.

Chaya of Chaya’s Comfy Cook must have had the chocolaty celebration of February in mind when she picked this week’s Ellie recipe. The “real” recipe was a Moist Mocha Cake with Mocha Cream but I really got into Valentine’s Day, made the cake to celebrate on Monday and turned it red!

I used the wonderful “Pure Dark” chocolate sent from Food buzz. It was perfect for this recipe. The “Slab” (70% cocoa, a thick chunk, 3 oz of dark chocolate) went into the cake and the “Bark classic” (dark chocolate topped with cherries, roasted almonds, and caramelized cacao nibs) adorned the top.

The cake is somewhat healthier than my other cakes (depending on how detailed you define “healthy”). I used ¾ cup whole wheat flour as in Ellie’s recipe. I also added less sugar than in my usual cakes. The result was a slightly denser crumb cake with an adult flavor. Pure delight and perfect for our Valentine’s Day celebration.

Makes a 9” round 3 tier cake.

The Cake

· ¾ cup whole wheat flour

· 1 ½ cups cake flour

· 1 tsp baking soda

· 1 tsp baking powder

· 1 cup canola oil

· 1 oz red food coloring

· 3 large eggs

· 1 cup low fat yogurt

· 1 tsp vanilla extract

· 1 cup granulated sugar

· 1 TBS espresso powder dissolved in 1 TBS hot water

· 3 oz dark chocolate melted

· 1 cup heavy cream – room temperature

· 1 can Tart cherries – drained and pat dry

· ¼ cup Chambord

· ¾ cup chocolate pudding (make your favorite)

· ¾ cup vanilla pudding (again – make your favorite)

Frosting * This frosting was only enough for the top of the cake so I compromised and winged it with a quick – whip chocolate to finish the sides.

· 8 oz Neufchatel cheese, softened

· 1/3 cup (plus a little more to get the right consistency) powdered sugar

· 1 tsp vanilla

· 1 tsp hot water

Making the cake: Preheat the oven to 350 F. Spray 3 9” round cake pans with Non – Stick Baking spray (the kind with flour in it).

Mix all the dry ingredients (flours, salt, baking soda & powder).

In another bowl, mix the oil, food color, eggs, vanilla, sugar, espresso w/ water. Add to dry ingredient and then stir in the yogurt.

When your chocolate has melted whip it into the cream *Be Fast With This! The chocolate will begin to form strands as it tries to solidify again. Quickly add to the cake batter.

Pour batter into the pans and bake about 25 minutes.

For the frosting: Beat everything together (cheese, sugar, vanilla, water) until soft and creamy.

Assembly: Allow cakes to cool. Level off layers with a serrated knife. Put the first layer on the plate and brush with some of the Chambord to moisten.

Add the chocolate pudding (or vanilla – which ever you want on the bottom), top with ½ of the cherries.

Add another cake layer. Brush with Chambord. Add the pudding and top with cherries.

Add the last cake layer and brush with Chambord. *At this point, it will be easier to ice if you put it in the freezer for one hour. Frost as desired.

Be very, very careful! If you’re not quick with the decorating, SOMEONE may give himself a Valentine gift before you’re ready!

We really enjoyed this cake. I keep telling Ted it’s a “healthy” recipe. He keeps eating it. It’s tough love.

Thanks Chaya! PERFECT pick for this month.