Red Velvet Cake with Ruby Whipped Ganache


Created by
  • Yeşim Erol - Lead Chef, Chocolate Academy™ İstanbul

Red velvet cake

Ingredients Preparation
  • 250g
  • 300g
  • 260g
    cake flour

Heat eggs, sugar over bain marie @ 40°C.

  • 15g
    baking powder

Whip to stiff peak

  • 120g
  • 150g
  • 1g
    vanilla bean
  • 1g

Melt butter. Heat milk.
Mix butter, milk and red powder coloring. Set aside.
Add this mixture to eggs mixture.
Add all dry ingredients to mixture. Mix it briefly.
Pipe the prep into silicon molds.
bake @ 165°C 10 min.

Ruby whipped cream

Ingredients Preparation
  • 475g
  • 300g

Heat to milk

  • 30g
    gelatin mass

Pour over Callebaut Ruby RB1

Add melted gelatin mass to mixture. Blend.
Store in fridge overnight. Whip the cream next day before use

Ruby chocolate decoration

Ingredients Preparation
  • CHR-R35RB1

Melt. Mix.

  • IBC Power flowers red (Non Azo)

Temper the chocolate
Using guitar sheet prepare chocolate decoration.

Assembly & finishing

Ingredients Preparation
  • g
    silver flakes

On red velvet cake assembly Ruby Chocolate plaq
Pipe Ruby whiiped cream onto Ruby chocolate
Decorate with coloured galettes rounds
Sprinkle with IBC Callebut Silver Flakes F01 7603

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