Over at Willow Bird Baking, where we knicked this recipe from, they call the velvet cake “the Dolly Parton of cakes: a little bit tacky, but you love her”. We call it sinfully indulgent, but a treat to be had nonetheless. Really, take one look at any of those pictures and be honest: is your mouth watering right now – or what?! Admittedly, this is one complex recipe, about as complex as the cake’s name will suggest it is. In case you were unclear on the name, allow us to remind you that you’re looking at a delicious Chocolatey Red Velvet cake with cream cheese glazing. And delicious we’re sure it is. The pull-apart red velvet cake featured here was adapted by the ‘local’ foodie bloggers from a chocolate yeast bred recipe, and we’re pretty sure those adaptation efforts were a success.
We haven’t tried out the recipe per se, but according to the description, it’s “sweet, melty, gooey” and it sure looks that way. The complex concoction features outer crispiness for each layer, combined with an addictively soft interior. The recipe, which will yield you two loaves of velvet cake, is made from yeast dough, enriched with the sweet flavor of chocolate and sprinkled throughout with sizeable, satisfaction-inducing chunks of melty chocolate. And just so we can say everything’s been truly kicked over the top, the recipe author added a rich cream cheese glaze, which makes everything truly sinful. Don’t forget that, like with any yeast dough recipe, you need to time your steps accordingly and allow for enough rising and resting time in between preparation stages. Check out the pics, the whole recipe, then get to work. You won’t regret it!