Eid Al-Adha Mubarak everyone! I made this cake such a long time ago, but I kept postponing posting of the recipe because of the awful genocides happening in Iraq and Palestine. May Allah give patience to the survivors, Paradise to the righteous victims, and open people’s eyes and hearts to the truth of Islam. When I last made the red velvet brownies, I was somewhat disappointed in the frosting which I found was a bit too sweet and reserved for kids and the occasional adult-kid sweet indulgence.
I was however really impressed with the brownie itself, and decided to combine it with the perfect frosting to make a double layer red velvet brownie cake, topped with a bounty of strawberries of course.
So this recipe is just a double batch of red velvet brownies, sandwiched with the perfect cream cheese frosting.
Red Velvet Brownies:
6 Tbsp cocoa powder
4 Tbsp red food colouring
4 tsp vanilla extract,
1 cup butter, soft
3 cups sugar
4 large eggs,
2 1/2 cups flour
1/2 tsp salt
Cream Cheese Frosting:
500 g cream cheese, room temperature
1/2 cup butter, soft
2 cups powder sugar, sifted
1 tsp vanilla
1/2 tsp salt
fresh strawberry to top the cake
Preheat oven to 350F.
To make the brownies, cream the butter and sugar until light and fluffy.
Add the eggs, one by one, mixing well after each addition.
Add the food coloring, vanilla, and cocoa and mix until smooth and uniform.
Slowly add flour and salt, until left with a smooth batter.
Divide the batter in half and spread in two lined (base and sides) round springform pans.
Cook, on the middle shelf of the oven for 20-25mins.
To test if they’re cooked, poke a knife into the very middle, if it comes up clean, it’s done.
Leave the brownies to cool in the pan, and while they’re cooling, make the frosting.
In a bowl, cream together the butter, cream cheese, salt and vanilla until soft and fluffy. Beat in the sifted powdered sugar until it’s all one mixture; set aside until brownies fully cooled.
Turn out brownies upside down and peel off the parchment.
Smear a third of the frosting on top one of the brownie rounds, top with the second round the frost with the remaining frosting over the top and sides.
Arrange the cleaned fresh strawberries over the top and store covered in the refrigerator.
Remove from the fridge about 2 hours before planning to serve.