Red Velvet Cake

Published article Monday 1^st April 2013 featuring myself in the April/May issue of “Xcite” C.ex Group Magazine presenting my “Red Velvet Cake” is displayed below with story and recipe.

This is my modern version of this classic American cake with the addition of marble white chocolate and click here to see the technique for marble chocolate.

Ingredients

125 g butter

330 g caster sugar (1½ Cup)

2 eggs

1 tbls red food colour

1 tsp vanilla essence

½ tsp salt

2 tbls cocoa powder (14g)

250 ml buttermilk

250 g plain flour (1½ Cup)

25 g cornflour (3 tbls)

1 tsp baking soda

1 tsp apple cider vinegar

Method

Preheat oven to 160ºC normal bake. Grease a 23 cm round cake tin and cover the bottom with a piece of baking paper. Beat the butter and sugar in a bowl until creamy. Add eggs little by little and stir well each time. Add red food colouring, vanilla, salt and the cocoa and mix well. Alternatively blend buttermilk and flour into the cake mixture. Stir the baking soda into the apple vinegar and add to the cake mixture and blend until batter is smooth. Place the cake mixture in the tin and bake in the oven for 50 minutes. Remove cake from the oven and allow cooling for at least 20 minutes before turning out of the tin. Allow cooling in the fridge before cutting into four horizontal layers. Sandwich the cake together with cream cheese buttercream and cut in 16 pieces. Decorate each slice with red marbled white chocolate.

Note: Cream Cheese Buttercream is easily made by placing 800 gram cream cheese, 300 gram butter, 300 gram caster sugar and the seeds from ½ vanilla pod in a bowl and whisk until creamy with an electrical whisk. If you wish to make the cake redder double the food coloring.