# Components:
→ Red Velvet Cake Components
01 - 315 grams all-purpose flour
02 - 300 grams granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon unsweetened cocoa powder
06 - 360 milliliters vegetable oil
07 - 240 milliliters buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 30 milliliters red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ Cream Cheese Frosting Components
12 - 225 grams cream cheese, softened
13 - 115 grams unsalted butter, softened
14 - 240 grams powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
→ Chocolate Rat Decoration Components
17 - 170 grams dark chocolate, finely chopped
18 - 2 tablespoons heavy cream
19 - 24 mini chocolate chips (for eyes)
20 - 12 slivered almonds (for ears)
21 - Licorice strings or thin candy strips (for tails)
22 - Optional: colored sprinkles for visual effect
# Method:
01 - Preheat oven to 175°C (350°F). Lightly grease and flour or line two 23 cm (9-inch) round cake pans with parchment paper.
02 - In a sizable mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder until thoroughly combined.
03 - In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform.
04 - Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing.
05 - Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes emerges clean.
06 - Allow the cakes to cool in their pans for 10 minutes before inverting them onto wire racks to cool completely.
07 - In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually incorporate the sifted powdered sugar, vanilla extract, and salt, beating until the frosting is light and fluffy.
08 - Melt the dark chocolate and heavy cream together using a double boiler or microwave until smooth. Allow the mixture to cool slightly. Spoon irregular 'blobs' of the chocolate onto parchment paper, shaping them to resemble rats. While the chocolate is still soft, gently press mini chocolate chips into the blobs for eyes, slivered almonds for ears, and attach a licorice string or candy strip at one end for a tail. Refrigerate until set.
09 - Place one cooled cake layer onto a serving platter. Spread a generous layer of cream cheese frosting over the top. Carefully place the second cake layer on top of the frosting. Frost the entire cake with the remaining cream cheese frosting, ensuring an even coating.
10 - Arrange the chocolate rat decorations artfully over the top and sides of the frosted cake. For an added chaotic, playful effect, scatter colored sprinkles around the decorations. Serve immediately.
