Red Ribbon Moist Chocolate Cake Recipe
Description
This delicious red ribbon moist chocolate cake recipe is a great way to enjoy a unique and indulgent dessert. This decadent cake is perfect for special occasions, birthdays, anniversaries, or just a special treat. The rich chocolate flavor of this cake is enough to make your mouth water. The moist texture of this cake makes it perfect for a special occasion. The combination of the sweet chocolate and the red ribbon topping makes this cake a real showstopper. This easy recipe is sure to be a hit with family and friends.
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup vegetable oil
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Red Ribbon topping:
1/2 cup heavy cream
1/4 cup confectioners' sugar
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, beat together the oil, sugar, eggs, and vanilla until well blended.
4. Gradually add the dry ingredients to the wet ingredients, alternately with the buttermilk, mixing until just blended.
5. Pour the batter into the prepared cake pans.
6. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool completely before frosting.
For the Red Ribbon topping:
1. In a medium bowl, beat the cream until stiff peaks form.
2. Gradually add the confectioners' sugar, cocoa powder, vanilla extract, and almond extract, beating until combined.
3. Fold in the chocolate chips and walnuts.
4. Spread the frosting over the cooled cake.
Notes
This cake is best served the day it is made. If you need to make it ahead of time, store it in an airtight container in the refrigerator for up to two days.
You can substitute other nuts, such as pecans or almonds, for the walnuts in the topping.
You can also use semi-sweet chocolate chips or white chocolate chips in the topping.
Nutrition
This recipe yields 16 servings. Each serving contains approximately 305 calories, 16 grams of fat, 33 grams of carbohydrates, and 4 grams of protein.
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