Chocolate Cheesecake Stuffed Red Velvet Cake with White Chocolate Whipped Cream Frosting

Ingredients

• For the Red Velvet Cake
• 1 cup flour
• 1/4 teaspoon baking powder
• 1 tablespoons + 1 teaspoon cocoa powder
• 1/2 cup unsalted butter, at room temperature
• 150g granulated white sugar
• 1 egg
• 1/2 tsp pure vanilla extract
• 120 ml buttermilk
• 1 tbsp liquid red food colouring
• 1/2 tsp white distilled vinegar
• 1/2 tsp baking soda
• For the chocolate cheesecake filling
• 10.5oz cream cheese
• 3/4 cup heavy cream
• 2 cups milk chocolate chips or chunks
• For the white chocolate whipped cream
• 1/2 cup cold heavy cream
• white chocolate

Directions

For the red velvet cake

1. Preheat oven to 175C/350F and grease a round cake tin. In a bowl sift together the flour, baking powder and cocoa powder.
2. In another bowl, beat the butter until light and fluffy then add the sugar and whisk until light and fluffy.
3. Add the egg and vanilla extract and beat until combined.
4. Separately, whisk the buttermilk with the red food colouring.
5. Add half of the flour mix to the butter and sugar, followed by all of the buttermilk then the rest of the flour mix and fold together until just incorporated � do not over-mix!
6. In a small bowl combine the vinegar and baking soda. Allow the mixture to fizz before quickly fold into the cake batter.
7. Pour the batter into the cake tin and bake for approximately 20 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean. When ready, remove the cake from the oven and leave to cool completely on a wire rack.

For the chocolate cheesecake filling

1. Melt the chocolate chips/chunks and leave to cool.
2. Beat the chocolate, heavy cream and cream cheese together.
3. Cut the red velvet cake in half horizontally and spread most of the filling on top of one half and sandwich with the other. Use the remaining cheesecake to spread around the outside of the cake.

For the white chocolate whipped cream

1. Whip the cream until stiff peaks form - it's best to use an electric mixer for this!
2. Spread or pipe onto the top of the cake and grate some white chocolate on top.
3. This cake is best stored in a sealed container in the refrigerator.