Red Velvet & Chocolate Marshmallow Drip Cake

What you’ll need

Let’s do this

1. 1

   Prepare two pans

   Heat the oven to 350°F (175°C). Grease two 6-inch (15 cm) round pans at least 3 inches (7.5 cm) deep and line the bases and sides with parchment. Keep the two sets of batter ingredients separate.

2. 2

   Mix the chocolate batter

   Whisk the flour, sugar, cocoa, baking powder, baking soda and salt for the chocolate layer. In another bowl, whisk its egg, buttermilk, oil and vanilla. Combine wet and dry, then carefully stir in the hot water until smooth. Pour into one prepared pan.

3. 3

   Mix the red batter

   Whisk the flour, sugar, cocoa, baking soda, baking powder and salt for the red layer. Separately whisk its egg, buttermilk, oil, vanilla, vinegar and a small amount of red gel color. Stir into the dry ingredients just until smooth, adding a little more gel color if desired. Pour into the second pan.

4. 4

   Bake and cool

   Bake on the middle rack for about 32–40 minutes. Check each pan separately from 30 minutes and remove each when its center springs back and a skewer has no wet batter; they may finish at different times. Cool in the pans for 15 minutes, then turn out and cool completely for about 75 minutes.

5. 5

   Whip the frosting

   Beat the butter until smooth, gradually beat in the powdered sugar, then add 2 tablespoons milk, vanilla and salt. Beat until creamy, adding the remaining tablespoon milk only if needed. If you want the pale chocolate top seen in the photo, reserve ½ cup of this frosting and mix the optional teaspoon of cocoa into it.

6. 6

   Stack and chill

   Level domed tops once the layers are cold. Set the chocolate layer on a sturdy serving plate, spread about ¾ cup vanilla frosting over it, then add the red layer. Apply a thin crumb coat and chill for 20 minutes. Cover the sides and top with the remaining vanilla frosting and chill for another 20 minutes.

7. 7

   Make the ganache

   Heat the cream until steaming but not vigorously boiling. Pour over the finely chopped chocolate and leave for 2 minutes. Stir until smooth, then cool for about 15–20 minutes until barely warm and thick enough that a spoonful runs slowly.

8. 8

   Add the drips and marshmallows

   Test one ganache drip on the chilled cake. If it races to the base, cool the ganache a little longer. Spoon small amounts around the edge and spread a thin layer over the top. If using the reserved cocoa frosting, gently spread it over the center of the set chocolate top. Finish with the mini marshmallows.