Chocolate is by far one of the most popular ingredients that's utilized in desserts and various dishes throughout the world. A red velvet cake recipe is amongst the most readily available desserts. Below is one of the simplest red velvet cake recipes from scratch that you can prepare in advance and serve as a surprise to your guests.
Items needed:
- 1/4 cup of unsweetened dark cocoa powder
- Two (2) tablespoons of red gel food colouring
- Quarter of a cup of hot water
- Six tablespoons of softened unsalted butter
- 2 tablespoons of vegetable shortening
- One and two-third cups of sugar
- Three (3) large eggs at room temperature
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- Two and a half (2 1/2) cups of cake flour
- One (1) teaspoon of salt
- One (1) tablespoon of apple cider vinegar
- 1 teaspoon of sodium bicarbonate
Preparation:
- In a bowl, take the vegetable shortening and butter and beat them using a hand mixer at medium speed till the mixture becomes smooth.
- Add the sugar and mix some more.
- Break in the eggs, one at a time, and mix well at low speed.
- In a separate bowl, whisk together the red food dye, cocoa powder and hot water.
- Put aside to cool.
- Beat the flour and bicarbonate of soda using a fork. Divide this mixture in two (2) equal quantities.
- Add the buttermilk and vanilla to the cooled cocoa mix.
- Next add half of the flour mix to the cocoa-buttermilk mix and beat together at low speed.
- Add the remaining flour mix to the egg-butter mix and mix well to create an even batter.
- Now fold the two (2) separate batters together and mix the vinegar in gently.
- Pre-heat the oven to 325 degrees F.
- Grease or line a 9-inch cake pan.
- Pour the finished batter in the pan.
- Bake in the preheated oven for approximately 1 hour at 325 degrees F.
- Remove from the oven once the cake is ready. Allow the cake to cool to room temperature.
To serve the cake you will need:
- One and a half cups of cream cheese frosting
- 1 packet of chocolate bark
Directions:
- Crumble the red velvet cake in a bowl.
- Add the cream cheese frosting and mix together well.
- Make small balls of the mix by rolling it in the palms of your hands.
- Freeze the balls for 2 hours.
- Melt the chocolate bark in the microwave and stir until smooth.
- Dip the frozen cake balls in the chocolate and roll the balls carefully to cover from all sides.
- Place the chocolate covered cake balls on a parchment sheet and allow them to sit until they become firm.
- Drizzle some dark caramel sauce on top of the chocolate cake balls.
- Leave them to cool in the fridge until it is time to serve.
Items needed:
- 1/4 cup of unsweetened dark cocoa powder
- Two (2) tablespoons of red gel food colouring
- Quarter of a cup of hot water
- Six tablespoons of softened unsalted butter
- 2 tablespoons of vegetable shortening
- One and two-third cups of sugar
- Three (3) large eggs at room temperature
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- Two and a half (2 1/2) cups of cake flour
- One (1) teaspoon of salt
- One (1) tablespoon of apple cider vinegar
- 1 teaspoon of sodium bicarbonate
Preparation:
- In a bowl, take the vegetable shortening and butter and beat them using a hand mixer at medium speed till the mixture becomes smooth.
- Add the sugar and mix some more.
- Break in the eggs, one at a time, and mix well at low speed.
- In a separate bowl, whisk together the red food dye, cocoa powder and hot water.
- Put aside to cool.
- Beat the flour and bicarbonate of soda using a fork. Divide this mixture in two (2) equal quantities.
- Add the buttermilk and vanilla to the cooled cocoa mix.
- Next add half of the flour mix to the cocoa-buttermilk mix and beat together at low speed.
- Add the remaining flour mix to the egg-butter mix and mix well to create an even batter.
- Now fold the two (2) separate batters together and mix the vinegar in gently.
- Pre-heat the oven to 325 degrees F.
- Grease or line a 9-inch cake pan.
- Pour the finished batter in the pan.
- Bake in the preheated oven for approximately 1 hour at 325 degrees F.
- Remove from the oven once the cake is ready. Allow the cake to cool to room temperature.
To serve the cake you will need:
- One and a half cups of cream cheese frosting
- 1 packet of chocolate bark
Directions:
- Crumble the red velvet cake in a bowl.
- Add the cream cheese frosting and mix together well.
- Make small balls of the mix by rolling it in the palms of your hands.
- Freeze the balls for 2 hours.
- Melt the chocolate bark in the microwave and stir until smooth.
- Dip the frozen cake balls in the chocolate and roll the balls carefully to cover from all sides.
- Place the chocolate covered cake balls on a parchment sheet and allow them to sit until they become firm.
- Drizzle some dark caramel sauce on top of the chocolate cake balls.
- Leave them to cool in the fridge until it is time to serve.
About the Author:
Anu is a devoted baker whose eastern influence helps her to create the most amazing cake recipes.Anu's impressive creations can be discovered on Cake Recipe Secrets.This week you'll find Anu's Red Velvet Cake recipes from scratch along with links to her other notable cake treats.
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