Layer cake red velvet


serves 8

Difficulty : medium
Price : low-cost

Preparation time : 45 min
+ 4 hrs standing time
Cooking: 1 hr

Layer cake
  • 100 g soft butter
  • 170 g sugar
  • 1 sachet vanilla sugar (10 g)
  • 2 eggs
  • 340 g flour
  • 2 levelled tbsps unsweetened cocoa
  • 1 tsp powdered red colouring
  • 2 g or ½ tsp salt
  • 14 g baking powder
  • 130 g milk
  • 130 g cream

Vanilla ganache
  • 450 g double cream
  • 1 substantial vanilla pod
  • 225 g white chocolate
  • 2 tsps honey

  • 25 g Ruby chocolate


Preparing the ganache
•    Bring to the boil in a saucepan 100 g of the cream along with the honey and the vanilla pod, cut lengthways and the contents scraped out.
•    Remove from the heat as soon as it boils.
•    Pour over the melted white chocolate and mix with a whisk until you have a consistent mixture.
•    Pour in the remaining 350 g of cream and mix.
•    Cover with clingfilm and refrigerate for four hours minimum (overnight if possible).

Preparing the layer cake
•    Preheat your oven to 170℃ (fan-assisted).
•    Whisk the softened butter, sugar and vanilla sugar together.
•    Add the eggs.
•    Mix in a separate bowl the flour, salt, cocoa, colouring and baking powder. Mix separately the milk and the cream.
•    Add approximately 1/3 of the powder to your mixture. Mix.
•    Add half of the milk/cream and whisk until you have a consistent mixture.
•    Repeat by adding another 1/3 of the powder, the remainder of the milk/cream and finally the remainder of the powder. At each stage, your mixture should be consistent.
•    Pour into a panettone mould lined in parchment paper and set on a perforated shelf.
•    Bake for approximately one hour.
•    Allow to cool on a rack.

Assembly of the Layer Cake
•    Melt the Ruby chocolate and make hearts of various sizes on greaseproof paper.
•    Cut the cake into three discs using a wire slicer.
•    Take the vanilla pod out of the ganache and pour it into a chilled mixing bowl. Beat the ganache with an electric mixer until a firm consistency is achieved.
•    Pour the ganache into Le Tube and using a round nozzle pastry bag and pipe it onto the first cake disc.
•    Place the second disc on top and repeat.
•    Place the final disc of cake on top and pipe the remainder of the ganache.
•    Arrange your chocolate hearts and add a few cake crumbs (using the cake scraps).
•    Refrigerate until you serve.

The result.


Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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