red velvet cake.
INGREDIENTS :
240 ml vegetable oil .
250 gm plain flour, sifted.
30 gm cocoa powder, sifted .
300 ml soured cream .
2 eggs plus a yolk .
1 tsp salt.
1 tsp bicarbonate of soda.
300 gms caster sugar .
3/4 tsp white wine vinegar .
2 tsp vanilla extract .
1 tube Pro Gel red food colouring .
Handful of chocolate sprinkles.
For the icing
350 gms cream cheese .
85 gms unsalted butter .
1 tsp vanilla extract .
300 gms icing sugar .
Pinch of salt.
Put all the ingredients in a bowl and whisk together until smooth.
Taste as you go along.
Check also : CHOCOLAVA BUNDT CAKE RECIPE
METHOD :
Grease and line four layer cake tins
In a medium-sized bowl, combine the flour, cocoa powder, salt, bicarbonate of soda and set to one side
In a larger bowl, whisk together the oil, sugar, vanilla extract, soured cream, eggs and egg yolk, white wine vinegar and food colouring gel
Slowly add in the flour combo and whisk together scraping down the sides as you go along.
Make sure that your batter is smooth.
Divide between the four tins, and make for 15 minutes on 180.
Remove and leave to cool before you decorate. To get the excess cake to flake on top, just slice a bit off each cake to level them up, and then crumble before you decorate.
A few chocolate sprinkles on top, finishes the job!
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