by Abs
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A&M's Testing Notes:
Expand CollapseAbs's Notes:
2 1/2 cups
sifted cake flour
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1 teaspoon
salt
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2 tablespoons
Dutch-processed cocoa powder
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1/2 cup
unsalted butter at room temperature, plus more for buttering the pans
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1 1/2 cup
granulated white sugar
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2
large eggs
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2 teaspoons
vanilla extract
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1 cup
buttermilk
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1 teaspoon
white distilled vinegar
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1 teaspoon
baking soda
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Preheat the oven to 350 degrees F and position a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with rounds of parchment paper.
Ask the hotline about this step!In a large mixing bowl, sift together the flour, salt and cocoa powder. Set aside.
Ask the hotline about this step!Using an electric mixer or hand beaters, cream the butter on medium speed for about a minute. Add the sugar and continue to beat until light and fluffy. Add the eggs one at a time and then the vanilla, beating well after each addition and scraping down the sides of the bowl. Keeping the mixer running on low speed, beat in the dry ingredients and the buttermilk in several additions, alternating between the two and beginning and ending with the flour.
Ask the hotline about this step!Stir together the vinegar and baking soda. When it starts to fizz, quickly fold it into the cake batter. Divide the batter evenly between the cake pans, smoothing with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and then invert onto the rack to cool completely. Wrap each cake in plastic and put in the freezer for at least an hour. (This will make icing the cake easier.)
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3/4 cups
heavy cream
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8 ounces
semisweet chocolate
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Using a double boiler, bring the cream just to a simmer over medium heat. Remove from the heat and whisk in the chocolate and salt. When the mixture has cooled and thickened slightly, use it to ice between the two cake layers and on top of the cake, letting the icing drip down the the sides.
Ask the hotline about this step!I think I'm going to add the red food coloring to make it a red velvet cake. I had a great recipe for rv but I lost it and I don't know where I found it. I made some cupcakes weekend before last and I just didn't like how they turned out so I'm going to try this recipe since it is a winner.
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The ingredients for Not Red Velvet Cake with Fudge Glaze:
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Merrill cutting parchment to line the pans.
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Sifting the dry ingredients: flour, cocoa, salt.
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After creaming the butter and sugar, we add the eggs to the mixer.
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Watching the pot boil.
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Alternating buttermilk and dry ingredients.
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When you add the white vinegar to the baking soda, it foams up like soda on ice cream.
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Pretty, right?
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Merrill's turn to do the dishes!
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Merrill set the springform pan on top of an upturned bowl, then she let the rim of the pan drop so she could simply lift off the cake.
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The cakes go in the freezer before icing.
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Measuring the semi-sweet chocolate.
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Making the fudge glaze, which is really a ganache -- hot cream and chocolate, with a pinch of salt.
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All you have to do is nudge the glaze to the edges of the cake and let it drip down the sides. Great for non-bakers!
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The End!
My daughter loves all things red velvet, so we made this yesterday, and the entire family loved it, including my daughter (even if the cake isn't red). The testing notes are right on, definitely a cake mix texture with a homemade taste. The ganache icing is a great change of pace from the usual cream cheese frosting.