It turns out that there is a fashion for cakes. More recently, an undoubted leader has appeared in the ranking of culinary masterpieces. It attracts, firstly, with its chic name – chocolate cake recipe “Red Velvet”. Secondly, it has a very delicate taste, and thirdly, it has an unusual reddish-brown color, which gave the name to the cake.
Red Velvet Cake is an amazing combination of juicy, fluffy and velvety cakes with awesomely delicious and smooth buttercream. American Red Velvet Cake is a spectacular, tasty and very satisfying dessert that you can cook at home if you wish. Its mere sight makes the hearts of many sweet teeth beat faster, and the soft cupcake dough just melts in your mouth.
For me personally, the Red Velvet cake is a mystery. The color of the dessert initially tries to fool the taste buds. It looks like just a creamy cake, but then you realize that it tastes like chocolate! It is also difficult to describe the texture of the cakes … I think it turns out something between a well-baked brownie and a juicy muffin. There is absolutely nothing from the classic biscuit here.
A few tips for the perfect Chocolate Cake Recipe
The cream can be prepared on the basis of delicate and velvety cream cheese with the addition of heavy cream whipped with powdered sugar.
The amount of powdered sugar or sugar can be changed to your liking.
Use premium wheat flour for dough, kefir – 2.5% fat, butter – 82.5%.
As for dyes. The main thing is that the dye was food!!! I like gel ones more than powder ones – they give a brighter and more beautiful color. Use the dye strictly according to the instructions (as a rule, the dosages are indicated on the package).
Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.
Keep in mind that every oven is different. The temperature and cooking time may differ from those indicated in the recipe.
We prepare the cake layers for the Red Velvet cake for about 45-55 minutes. Important: the baking time can differ significantly from that indicated in the recipe for several reasons: the characteristics of your oven, the diameter of the molds, the density of your dough. The readiness of cakes can be determined not only visually, but also in a tactile way. First, the dough will rise well. Secondly, when you press the cakes, they will spring back, that is, take their original position. Well, no one canceled a wooden skewer or toothpick – pierce the dough with it and it should come out of the dough dry.
So, let’s get down to cooking this amazing dessert!
We start cooking by baking a biscuit. To do this, beat butter (180 g) at room temperature with granulated sugar (200 g) and vanilla sugar. Add vegetable oil to the prepared mass and beat again.
Add one at a time, whisking constantly, first the yolks, and then the eggs.
Mix flour, cocoa and salt. In parts, sifting, add to the dough. It is better to do this in several stages to avoid lumps. The finished mass should be very, very thick.
Add soda to kefir and mix. Pour kefir into the dough, add food coloring here (by eye), beat everything thoroughly and mix.
Prepare the form, cover the bottom with baking paper. Pour the dough into it, evenly carefully distributing it. Send to the oven, preheated to 180 degrees, for about 35 - 40 minutes. Check the readiness of the biscuit with a long wooden stick, because everyone's ovens are different.
While the cake is baking, prepare the cream. To do this, beat soft butter (450 g), cottage cheese at room temperature and vanilla a little, then add granulated sugar to taste (about a glass) and beat everything well.
Carefully remove the finished biscuit from the form, let it cool. The biscuit is soft, airy and crumbly, it really feels like velvet. Cut it into three equal parts and distribute the cream evenly over them, using a spoon or spatula. Top with cream as well.
Sprinkle the cake with crumbs from the biscuit or decorate as you wish. Send in the fridge for several hours, so that the cream is absorbed into the cakes and hardens a little. It would be ideal to leave the cake in the fridge for 10-12 hours.
Tips & variations
Sometimes housewives fundamentally do not want to use food coloring, although the manufacturer guarantees high quality. In such cases, a replacement is possible - any edible red berries, fresh or frozen, you need to squeeze the juice out of them. Add sugar, boil until viscous, cool and add to the dough.
Instead of dye, you can add red beet juice, which gives the desired shade to the cakes. Grate the beets, add water, a little citric acid to preserve and enhance the color. Bring to a boil, then drain the water, add sugar to it, boil.
Biscuit can be baked not in the oven, but in a multicooker. The mode is selected according to the instructions for the multicooker for baking a biscuit.
Decoration for the cake can be fruits and berries, chocolate and multi-colored sprinkles, as the fantasy of the home cook tells.