Chocolate and Vanilla Red Velvet Cake Recipe
With Holiday Season striking the correct chord it’s time to look forward to the New Year and engage in preparation for the celebration reloaded after Christmas. So get your kitchen accessories in order and this time to prepare the deliciously mirthful flavor to kick off your New Year Celebration.
Ingredients:
Eggs – 3
Butter – ¾ cup
All-purpose flour – 3 cups
Unsweetened Cocoa Powder – 1 tablespoon
Salt – ¾ tsp
Sugar – 2 ¼ cup
Red food Colouring – 2 tbsp
Vanilla essence - 1 ½ tsp
Butter mil of sour milk 1 ½ cup
Vinegar - 1 ½ tsp
Mascarpone Vanilla Bean Filling – 1 recipe
Chocolate Ganache – 1 recipe
Directions:
1. Take eggs and butter and allow it to stand at a room temperature for almost 30 minutes.
2. Take a 9*9*2 inch square cake pan and grease it with butter and a little flour. Set the pan aside.
3. Take a medium bowl and stir together flour, cocoa powder and saly; set aside.
4. Preheat your oven to 350 degree F. take a large bowl and beat in it butter with an electric mixer on medium to high speed for almost 30 seconds. Then gradually add the sugar, about ¼ cup each time while continuing the beating. Once you understand that the contents has been mixed well scrape the side of the bowl and then again beat the contents on medium for another two minutes.
5. Gradually add eggs to the mixture. Do not forget to continuously beat while adding the eggs to the mixture. Add one egg at a time and then continue beating.
6. One after another add the red food coloring and vanilla essence. Alternately add flour mixture and the butter milk and beat them in low speed after each addition until the combine into a smooth mixture.
7. Take a small bowl to combine baking soda and vinegar; this time don’t beat the butter with a mixer rather fold it lightly with the help of a spatula.
8. Spread the batter into the prepared pans. Bake it for 20 to 25 minutes until a wooden toothpick inserted near the center of the cake comes out clean. Cool the cake layers on a wire rack for at least 10 minutes.
9. You can obviously level the top of the cake with the help of a long serrated knife to give it a smooth texture.
10. Place one cake layer with bottom side up on a serving platter. Spread and smear the bottom layer of the cake with half of the Mascarpone- Vanilla Bean* filling. Top with the second layer, again with the bottom side up and pour the remaining Mascarpone Vanilla Bean filling. Top this layer with the third and final layer of the cake. Spoon Chocolate Ganache* over the top using a thin spatula smear the cake on the sides and top with Chocolate Ganache.
*Recipe for Mascarpone Vanilla Bean Filling
Ingredients:
2 ounces of chopped while baking chocolate
2 tbsp of whipped cream
1 vanilla bean
1/3 cup of softened mascarpone cheese (you can use cream cheese instead as well)
3 tbsp of softened butter
2 cups of powdered sugar
Method:
1. Take a small saucepan and combine in it the chocolate and the whipped cream.
2. Cut the vanilla bean in half lengthwise and scrape out the seeds.
3. Mix or rather stir the vanilla seeds in the chocolate and whipped cream mixture.
4. Cook and stir the chocolate and whipped cream mixture on medium flame until the chocolate is nearly melted.
5. Remove the pan from the heat. Stir the contents until smooth and let it cool for another 15 minutes.
6. Take a large bowl and beat together the cheese (mascarpone or cream cheese) and butter with the help of an electric mixer on medium speed. Gradually beat into it the powdered sugar until the mixture attains a thick spreading consistency.
*Recipe for Chocolate Ganache
Ingredients:
1 cup of whipped cream
1 tbsp of light colored corn syrup
2 ½ cup of dark chocolate pieces
Method:
1. Take a medium sized saucepan. Add corn syrup and whipped cream and bring it to boil over medium flame.
2. Remove the pan from heat and add the dark chocolate pieces. Remember not to stir the mixture while adding chocolate into it.
3. Let the mixture stand for 5 minutes.
4. Then stir the mixture until smooth.
5. Let the mixture stand for another 15 minutes.
 |
| Chocolate and Vanilla Red Velvet Cake Recipe |
Ingredients:
Eggs – 3
Butter – ¾ cup
All-purpose flour – 3 cups
Unsweetened Cocoa Powder – 1 tablespoon
Salt – ¾ tsp
Sugar – 2 ¼ cup
Red food Colouring – 2 tbsp
Vanilla essence - 1 ½ tsp
Butter mil of sour milk 1 ½ cup
Vinegar - 1 ½ tsp
Mascarpone Vanilla Bean Filling – 1 recipe
Chocolate Ganache – 1 recipe
Directions:
1. Take eggs and butter and allow it to stand at a room temperature for almost 30 minutes.
2. Take a 9*9*2 inch square cake pan and grease it with butter and a little flour. Set the pan aside.
3. Take a medium bowl and stir together flour, cocoa powder and saly; set aside.
4. Preheat your oven to 350 degree F. take a large bowl and beat in it butter with an electric mixer on medium to high speed for almost 30 seconds. Then gradually add the sugar, about ¼ cup each time while continuing the beating. Once you understand that the contents has been mixed well scrape the side of the bowl and then again beat the contents on medium for another two minutes.
5. Gradually add eggs to the mixture. Do not forget to continuously beat while adding the eggs to the mixture. Add one egg at a time and then continue beating.
6. One after another add the red food coloring and vanilla essence. Alternately add flour mixture and the butter milk and beat them in low speed after each addition until the combine into a smooth mixture.
7. Take a small bowl to combine baking soda and vinegar; this time don’t beat the butter with a mixer rather fold it lightly with the help of a spatula.
8. Spread the batter into the prepared pans. Bake it for 20 to 25 minutes until a wooden toothpick inserted near the center of the cake comes out clean. Cool the cake layers on a wire rack for at least 10 minutes.
9. You can obviously level the top of the cake with the help of a long serrated knife to give it a smooth texture.
10. Place one cake layer with bottom side up on a serving platter. Spread and smear the bottom layer of the cake with half of the Mascarpone- Vanilla Bean* filling. Top with the second layer, again with the bottom side up and pour the remaining Mascarpone Vanilla Bean filling. Top this layer with the third and final layer of the cake. Spoon Chocolate Ganache* over the top using a thin spatula smear the cake on the sides and top with Chocolate Ganache.
*Recipe for Mascarpone Vanilla Bean Filling
Ingredients:
2 ounces of chopped while baking chocolate
2 tbsp of whipped cream
1 vanilla bean
1/3 cup of softened mascarpone cheese (you can use cream cheese instead as well)
3 tbsp of softened butter
2 cups of powdered sugar
Method:
1. Take a small saucepan and combine in it the chocolate and the whipped cream.
2. Cut the vanilla bean in half lengthwise and scrape out the seeds.
3. Mix or rather stir the vanilla seeds in the chocolate and whipped cream mixture.
4. Cook and stir the chocolate and whipped cream mixture on medium flame until the chocolate is nearly melted.
5. Remove the pan from the heat. Stir the contents until smooth and let it cool for another 15 minutes.
6. Take a large bowl and beat together the cheese (mascarpone or cream cheese) and butter with the help of an electric mixer on medium speed. Gradually beat into it the powdered sugar until the mixture attains a thick spreading consistency.
 |
| Chocolate and Vanilla Red Velvet Cake |
*Recipe for Chocolate Ganache
Ingredients:
1 cup of whipped cream
1 tbsp of light colored corn syrup
2 ½ cup of dark chocolate pieces
Method:
1. Take a medium sized saucepan. Add corn syrup and whipped cream and bring it to boil over medium flame.
2. Remove the pan from heat and add the dark chocolate pieces. Remember not to stir the mixture while adding chocolate into it.
3. Let the mixture stand for 5 minutes.
4. Then stir the mixture until smooth.
5. Let the mixture stand for another 15 minutes.
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