Sinful Chocolate & Red Velvet Pastries

Why This Recipe Works:

Sinful Chocolate and Red Velvet Pastries are the perfect blend of two classic flavors. The moist red velvet pastry and the rich chocolate pastry come together to create a stunning and delicious dessert. The use of high-quality ingredients and careful preparation ensures a luxurious and satisfying treat.

Ingredients:

Red Velvet Pastry:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar

Chocolate Pastry:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup hot water

Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Chocolate Ganache:

• 4 ounces semi-sweet chocolate, finely chopped
• 1/2 cup heavy cream

Garnish:

• Red velvet crumbs
• Chocolate shavings

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.

Prepare the Red Velvet Pastry:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
2. In another bowl, whisk together the oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour the batter into one of the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the pastry to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Pastry:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
2. In another bowl, whisk together the oil, buttermilk, egg, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the hot water until the batter is smooth.
5. Pour the batter into the second prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the pastry to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Filling:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and mix until combined.

Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth.

Assemble the Pastries:

1. Once the pastries are completely cool, cut each pastry into desired shapes (squares, circles, etc.).
2. Spread a layer of cream cheese filling on top of each red velvet piece.
3. Place a chocolate piece on top of the cream cheese layer, pressing gently to adhere.

Add the Ganache and Garnish:

1. Pour the chocolate ganache over the top of each assembled pastry.
2. Garnish with red velvet crumbs and chocolate shavings for an extra touch of elegance.

Notes:

• Make sure all ingredients are at room temperature for best results.