Red Velvet Cake with Chocolate Sour Cream Frosting

api.organizeat.com

Lori Wesley Connor

½ cup (113 g) unsalted butter (at room temperature)

¾ cup (165 g) light brown sugar, (packed)

1 cup (200 g) granulated sugar

2 tbsp red velvet emulsion ((I use LorAnn Oils Emulsions))

3 large eggs, (at room temperature)

2 ¼ cups (270 g) all-purpose flour

2 tbsp (14.75 g) cocoa powder

1 tsp (6 g) salt

1 ½ cups (360 g) buttermilk, (at room temperature)

¼ cup (60 g) sour cream, (at room temperature)

1 tbsp (14.37 g) vinegar

1 ¼ tsp (5 g) baking soda

20 large white marshmallows

2 cups (250 g) powdered sugar (measured and then sifted)

1 cup (226 g) unsalted butter (slightly cold)

½ tsp (2.1 g) pure vanilla extract

1 jar (200 g) marshmallow fluff

1 ½ cups (339 g) unsalted butter, (slightly cold)

5 cups (625 g) powdered sugar, (measured and then sifted)

1 teaspoon (4.2 g) pure vanilla extract

Pinch of salt

8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly

½ cup (120 g) sour cream

Pinch of salt

note: his buttercream recipe makes enough to cover your cake. If you want to add additional piping you'll want to make an extra ½ batch.

Directions at api.organizeat.com

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