Red Velvet Chocolate Cake

 Red Velvet Chocolate Cake

I was constantly reminded of the extraordinary beauty of our country. We stayed at Thonga Beach Lodge where perfect conditions allowed us to snorkel with dolphins, scuba dive and enjoy sundowners in the company of a bloat of hippos. This idyllic setting was the backdrop for Justin’s birthday. Carl, the head chef, made him an extremely decadent chocolate cake which reminded me of my past birthday cake a red velvet chocolate cake with cream cheese frosting.

Red Velvet Chocolate Cake with Cream Cheese Frosting

Yields : 26cm tin

Ingredients:

  • 2 1/2 cups Cake Flour
  • 1 1/2 teaspoons Baking Powder
  • 3 Tablespoons Cocoa
  • 3/4 cup unsalted Butter-room temperature
  • 2 cups Castor Sugar
  • 3 whole Eggs
  • 1 t Vanilla Essence
  • A pinch fine Salt
  • 45ml Red Food Colouring
  • 3 T luke Warm Water
  • 1 cup Buttermilk
  • 1 t Bicarbonate of Soda
  • 1 t White Vinegar

Method:

  1. Preheat oven to 180˚ C
  2. Butter or Grease 2 by 26cm tins
  3. Sift the flour, baking powder and cocoa - set aside
  4. Cream the butter and sugar amount until light and fluffy (about 15 mins)
  5. Then add the eggs, one at a time, beating very well after each addition
  6. Add the vanilla, salt, food colouring and the water.  Beat this well
  7. Add the dry ingredients alternating with the buttermilk, and mix until well combined
  8. Then mix together the bi-carb and the vinegar and add this finally to the batter
  9. Bake for 25-30 minutes
  10. Remove from the tin when baking is complete, allow cooling and ice

Cream Cheese Frosting

Yield: 425g of Icing  (enough for one velvet cake)

Ingredients:

 

  • 230g Smooth Cream Cheese
  • 115g unsalted Butter
  • 90g of Icing Sugar.

Method:

  1. In an electric mixer cream together the butter and the icing sugar
  2. After about 5 minutes of creaming start to add in the cream cheese, one tablespoon at a time
  3. Mix the frosting until everything is well combined. Ice onto the cooled cake\

Please post your comments and any food-related questions below.
I look forward to hearing from you.