Red Velvet Cake By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
It’s H&S Magazine’s 3rd anniversary, & what better way to celebrate than with chef Raphael’s Red Velvet Cake recipe? This cake is delicious and velvety and the cream cheese frosting is to die for! We hope you enjoy this recipe!
RED VELVET CAKE
RED VELVET CAKE RECIPE
2½ cups (250 grams) sifted flour
½ teaspoon salt
2 tablespoons (15 grams) cocoa powder
½ cup (113 grams) margarine/unsalted butter (at room temperature)
1½ cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk (to make this, add 1 tablespoon lemon juice/white vinegar to one cup of milk, stir and allow to rest for 10 minutes before using. Leave overnight or longer in the fridge for better results)
2 tablespoons liquid red food colouring (if using powder food colour, choose the strawberry red colour and for 1 teaspoon, dilute with 2 tablespoons of water)
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Preheat the oven to 180ºC. Butter a round 23cm tin and line with parchment/greaseproof paper.
Sift the flour, cocoa and salt together in one bowl and set aside.
In a separate bowl, beat the butter/margarine until soft then add the sugar and beat until fluffy.
Add the eggs and mix until the butter and sugar are in liquid form, mix in the vanilla extract.
In a measuring jug, add the food colour to the buttermilk and stir until fully mixed.
Add the flour and buttermilk mixture in 3 batches starting and ending with the flour to the butter mixture. Make sure you mix the flour fully before adding the alternating batches of flour and buttermilk. Make sure it’s fully mixed through.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
If using two baking tins, divide the batter into two equal portions. If using one tin, pour and level the batter and straight into the preheated oven.
Bake for about 40 minutes if using one tin or until a small knife comes out clean when inserted in the cake.
Allow the cake to cool in the tin before transferring onto a wire rack after about 5 minutes.
AlIf you intend to ice the cake, it’s advisable to chill it in the fridge for at least 2 hours or overnight to make it firm before slicing it and applying the icing.
INGREDIENTS For Cream Cheese Frosting
1 tub (250 grams) cream cheese, room temperature
1 tub (250 grams) tub of Mascarpone cheese, room temperature
1 teaspoon vanilla extract
1 cup (115 grams) icing sugar, sifted (You can use less by first tasting before adding the full amount)
1½ (360 ml) cups cold heavy whipping cream (35-40% butterfat) -you may use less.
METHOD For Icing
In a bowl, beat the cream cheese and mascarpone till smooth then add the vanilla and sifted icing sugar and mix completely.
Add the cream(should be cold from the fridge) and mix it till the mixture is thick enough to be spread. When adding the cream, make sure it is whisked into the cheese mixture and add a little at a time checking on the consistency.
During icing, spread in between the layers leaving enough to cover the top of the cake.