Red Velvet Chocolate Cake
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:
- Preheat oven to 180˚ C
- Butter or Grease 2 by 26cm tins
- Sift the flour, baking powder and cocoa - set aside
- Cream the butter and sugar amount until light and fluffy (about 15 mins)
- Then add the eggs, one at a time, beating very well after each addition
- Add the vanilla, salt, food colouring and the water. Beat this well
- Add the dry ingredients alternating with the buttermilk, and mix until well combined
- Then mix together the bi-carb and the vinegar and add this finally to the batter
- Bake for 25-30 minutes
- 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:
- In an electric mixer cream together the butter and the icing sugar
- After about 5 minutes of creaming start to add in the cream cheese, one tablespoon at a time
- Mix the frosting until everything is well combined. Ice onto the cooled cake\
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