The Chew: Blood Red Velvet Cake Recipe

The Chew: Blood Red Velvet Cake

While all dressed up in their Halloween costumes, the hosts of The Chew helped Carla Hall prepare a sugary-sweet dessert. Her Blood Red Velvet Cake matched the Halloween theme, but you can easily make this tasty treat anytime of the year! Instead of the signature cream cheese icing that typically goes with red velvet cake, Carla prepared a shimmery chocolate ganache, adding to the dark and spooky theme of her dessert. She also included a secret ingredient that made sure the cake turned out moist and tasty!

You’ll just have to click next page to find out what that ingredient was and how you can make this delicious dessert at home!

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The Chew: Blood Red Velvet Cake Recipe Ingredients

The Chew: Blood Red Velvet Cake Recipe

Carla Hall’s Blood Red Velvet Cake made for the perfect Halloween dessert, but this chocolate treat tastes divine all year long! (luisacontreras-87 / Flickr)

For the Roasted Beet Puree:

  • 8 oz raw beets

For the Red Velvet Cake:

  • 2 1/2 C all-purpose flour + more for dusting
  • 1 tsp baking soda
  • 2 tbsp cocoa powder
  • 3/4 C buttermilk
  • 2 eggs – at room temperature
  • 1 tsp white vinegar
  • 1 tbsp butter – melted, for greasing
  • 1 1/2 C sugar
  • 1 tsp salt
  • 1/2 C vegetable oil
  • 1/4 C roasted beet puree
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 12 oz bittersweet chocolate chips
  • 1 1/4 C heavy cream
  • 1/2 tsp vanilla extract

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The Chew: Blood Red Velvet Cake Recipe Directions

  1. Preheat the oven to 350 degrees

For the Roasted Beet Puree:

  1. Wrap the beets in foil and put into the oven
  2. Roast for 45-60 minutes, until tender
  3. Set aside to cool for 15 minutes, then remove the outer skin
  4. In a blender, add the beets and puree until smooth

For the Cake:

  1. Butter and flour a 10-inch bundt pan
  2. In a large bowl, add the sugar, flour, salt, baking soda, and cocoa powder, then whisk until combined
  3. In the bowl of a stand mixer, add the buttermilk, oil, eggs, beet puree, vinegar, food coloring, and vanilla extract, then mix
  4. In two parts, pour the dry ingredients into the mixer
  5. Mix on medium speed until combined, avoiding over-mixing
  6. Pour the batter into the bundt pan
  7. Bake on the center rack in the oven for 35 minutes, then let cool for 10 minutes
  8. Turn out onto a baking rack to cool completely

For the Chocolate Ganache:

  1. In a small saucepan, add the heavy cream and bring to a simmer
  2. Add the chocolate and stir until incorporated and smooth
  3. Remove the saucepan from the heat, then pour in the vanilla extract
  4. Carefully drizzle over the bundt cake

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