Monday, October 15, 2012

Red Velvet Chocolate Cake

Red Velvet Chocolate Cake

Cupcake Rating: 3 Cupcakes

When I first started this cake experiment, the cakes were disappointing.  I started to doubt myself.  This cake assured my self consciousness.  The cake was fluffy and dense like cakes should be.  The others were recipe faults.  Whoo!  Anyway, the cake was super yummy and instead of the 7 minute frosting (icky) I used a Paula Deen cream cheese frosting (way delicious).  If you want a dense, chocolatey cake.  This is for you.  Would I make it again?  Maybe.  I'm not a huge red velvet fan, but I know some people are.  If you love Red Velvet, this cake is for you!


Unsalted butter, for cake pans
2 1/2 C Cake flour, not self-rising
1 tsp Salt
1/4 C Cocoa powder
1 1/2 C Sugar
1 1/2 C Canola oil
2 large Eggs
1/4 C Red food coloring
1 tsp pure Vanilla extract
1 C Buttermilk
1 1/2 tsp Baking soda
2 tsp White Vinegar

Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. 
In a medium bowl, whisk cake flour, salt, and cocoa; set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
 Cream Cheese Frosting-Paula Deen
1 lb Cream cheese, softened
2 Sticks Butter, softened
1 tsp Vanilla extract
4 C sifted Confectioners' sugar
Mix ingredients and frost cake.
What is with the spider web design?  Eh, it's Halloween and the kiddos wanted it to be festive.  Why not?
 Rach's Review:

This cake was yummy and lived up to the picture's expectations.  It was dense, chocolatey and fun.  The cream cheese frosting was yummy but not a must.  A buttercream icing would be equally delectable.  The 1/4 C of Red food coloring was a little unsettling.  So, I substituted 1/8 cup of tomato sauce.  There was no tomato taste, the integrity of the red coloring was preserved and maybe added some nutritional goodness?  Enjoy!



JON and EM said...

I love the design on the top and am completely amazed that the tomato wouldn't change the taste of the cake! Brilliant!