Chocolate Dipped Red Velvet Cake Bars with Swiss Buttercream Frosting | Redpath Sugar

Ingredients

• 3 cups (375 g) all-purpose flour, sifted
• ¾ cup (75 g) cocoa powder, sifted
• 1 tsp (5 g) baking powder
• ½ tsp (2 g) baking soda
• ½ tsp (3 g) salt
• 1¾ cups (430 ml) buttermilk, room temperature
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (15 ml) red gel food colouring
• ⅔ cup (151 g) butter, room temperature
• 1¼ cups (250 g) Redpath® Granulated Sugar
• ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
• 2 eggs, room temperature
• 2 tsp (10 ml) vanilla extract
• 1 ¼ cup (250 g) Redpath® Granulated Sugar
• 5 egg whites, room temperature
• 2 cups (454 g) unsalted butter, at room temperature and cubed
• 1 tsp (5 ml) caramel extract
• 2 cups (340 g) semi-sweet chocolate chips
• 1 cup (250 ml) heavy cream