Red Velvet Cake

My favourite season is round the corner! This season is filled with love and joy. I love december because it is the thanksgiving season...


My favourite season is round the corner! This season is filled with love and joy. I love december because it is the thanksgiving season where you and your love ones come together and catch up over food. Yes, there will be lots of food! There will be an entire table of cold cuts, comfort food and delicious, pretty looking deserts. Last but not least, gift exchange! Shopping malls will be playing christmas songs and starbucks and coffee bean will resume their christmas specialty drinks. Such a joyous occasion isn't it? Holidays just arrived at my doorstep and I am excited to explore many of the thanksgiving recipes that I've bookmarked it. You can't go wrong with Red Velvet cake during Christmas. I've baked red velvet cupcakes so many times but they have never been up to my expectations. This is my first attempt baking a Red Velvet Cake and it turned out to be surprisingly good. The cake doesn't look very presentable (uneven frosting) but it was so moist and delicious!     ,             I guess i will replicate this recipe when i bake my red velvet cupcakes in future! 

Recipe: (Makes a 5 inch round cake)

Dry Batter 
106.6g sifted cake flour
133g sugar
2/3 tbsp unsweetened cocoa powder
2/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt

Wet Batter 
 1/3 cup buttermilk
1 large egg
1/3 cup sunflower seed oil
1/2 Tbsp red food coloring
1/3 tsp pure vanilla extract
1/3 tsp distilled white vinegar

Chocolate Ganache
28.75g  bittersweet chocolate baking bar
20.8g heavy cream

Cream Cheese frosting
125g Cream Cheese
31g Shortening
1 tbsp Sour Cream
1 tsp Vanilla Extract
150g Sifted Icing Sugar

Steps:
  1. Line 5-inch cake pan with parchment paper. Adjust oven rack to middle position. Preheat oven to 180° C.

  2. Using a stand mixer or electric handheld mixer, mix all dry batter ingredients together in a large mixer bowl. In a separate large bowl, mix together all wet ingredients on low.

  3. To make chocolate ganache, coarsely chop chocolate bar. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don't nuke it again, just keep stirring and they'll melt right in. Add chocolate ganache to wet mix and blend with mixer.

  4. Add wet ingredients to dry ingredients 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.

  5. Fill your cake tin with the batter. Place it in oven and bake for about 20-30 minutes, or until toothpick comes out clean from center of cake. Remove pans from oven and allow the cake to cool in pan for 15 minutes.
  6. Meanwhile, prepare the cream cheese frosting. Beat shortening and sifted icing sugar. Add cream cheese, sour cream and vanilla extract. Beat until smooth. 

  7. Once the cake has cooled, remove from the cake tin and cut evenly into two layers. Even the top layer by cutting away the dome shape at the top.
  8. Frost the cake with cream cheese frosting. Sprinkle some cake crumbles from the excess cake pieces as topping. Chill the cake in the fridge for a couple of hours. 

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