La receta la puedes encontrar en el articulo anterior a este pero aqui te enseño paso a paso x medio de fotos para ayudarte en la elavoracion de este delicioso pastel y de paso que realices estos deliciosos bombones de chocolate.
Manos a la obra...
Velvet cake paso a paso y bombones de chocolate
Ingredientes
1. Cake: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 
2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined. Spread 3 cups batter in each prepared pan.
2. Bake 31 to 33 minutes for 9-in layers, 41 to 43 minutes for 8-in. layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Cool in pans on a wire pans onto rack to cool completely.
2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined. Spread 3 cups batter in each prepared pan.2. Bake 31 to 33 minutes for 9-in layers, 41 to 43 minutes for 8-in. layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Cool in pans on a wire pans onto rack to cool completely.
3. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium bowl with mixer on medium speed until smooth and creamy. Add marshmallow cream: beat until smooth and fluffy, about 1 minute.4. To assemble: Place 1 layer on serving plate; spread with 2 cups frosting. Top with remaining layer; frost sides, then with remaining frosting. Sprinkle top with coconut. Roll out a gumdrop and cut out tiny holly leaves; arrange with red nonpareils on cake . Refrigerate until ready to serve.
Red Velvet Cake Balls
1 box red velvet cake mix 
(cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. 
(Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
(Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
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