A Red velvet cake is a type of rich and sweet chocolate cake which has a distinctive dark red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder, and often either beets, or red food coloring. It is most popular in the American South, though known in other regions. The most typical frosting for a red velvet cake is cream cheese icing.Me; the notorious little baker, read a couple of different recipes+proportions online, and decided to come up with my own recipe for this interesting cake. The baking process was fairly simple...had a couple of hiccups along the way; didn't realise I was out of Cocoa powder till I was half way through...*shrug* compromised with 200g's melted dark chocolate. Everything else was a breeze. I love my new square springform cake tin I recently purchased from ChefKing; it was worth every penny!
For the history/origin of the cake, click here
Although traditional red velvet's are iced with a layer of white cream cheese frosting, I had mine replaced with a thick white chocolate glaze. The weather is pouring outside and almost 15 degrees! I wouldn't go out in the cold for a block of Philly; it's unthinkable. White chocolate will have to do.I personally felt the colour made the cake look a little strange. However I did love its light texture and subtle hint of chocolate. Pinky said the cake looked devilish. I agree that it looks evil!
Here's the recipe:
- 2 1/4 cups sifted cake flour
- 200gm melted dark chocolate
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup sugar
- 3/4 cup unsalted butter, softened
- 2 eggs
- 1 cup buttermilk
- 1 tsp red food colouring paste (I used Wilton's flavourless red colour)
- 1 teaspoon vinegar
- 3 teaspoon vanilla
Alternately fold in flour mixture and buttermilk. Add in food coloring and mix till evenly coloured. Pour into greased pan. Bake in 180 degree oven for 30-45 minutes or until a wooden toothpick inserted into the center comes out clean.
Chocolate frosting: Melt 1 large bar of Cadbury Dream in 125ml thickened cream. Break into small pieces and microwave on high for 30 seconds, stir until smooth.