MY VALENTINE GIFT ( RED VELVET CAKE )

HAPPY VALENTINE DAY

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Description
•Red velvet cake is mostly used for Valentine's day.
•Red velvet cake is cocoa flavoured, rich and moist cake served for Valentine's day.
•Red velvet cake is a soft and moist interior cake, with a great flavour combination coming from vanilla, cocoa powder and buttermilk.
•Red velvet cake is named for its deep red colour.
•This cake is fluffy, moist and has the perfect balance between acidity and chocolate.
•For your perfect red velvet cake, you can top it with cream cheese icing.
•While the red velvet cake certainly has a chocolate flavour and cocoa powder as the main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe. They are similar. Red velvet cake has less cocoa powder added to it, so the chocolate flavour is much more mild. Buttermilk is a required Ingredient for red velvet cake. It also has vinegar and red food colouring added to it, to add acidity and the classic red colouring.
•Red velvet cake has acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the icing. The distinct flavour of red velvet cake comes from the buttermilk, vinegar cocoa powder and cream cheese icing.
•This classic cake is unbelievably moist, fluffy, flavourful and perfect red.

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Main Ingredients
♦2 tbsp unsweetened cocoa powder
♦300g cake flour
♦1cup 250ml vegetable oil
♦300g granulated sugar
♦3 large eggs
♦1 tsp baking powder
♦1 tsp baking soda
♦1 tsp white vinegar
♦2 tsp vanilla extract
♦1 cups warm water
♦2 to 3 tsp red food colouring
♦200ml buttermilk/ liquid milk

Optional Ingredients
♦2 tbsp dark chopped chocolate chips
♦1/4 tsp salt
♦1/2 tsp cinnamon
♦1/4 cup preservative (liquor/powder)

Alternative Ingredients
♦Vegetable oil or melted butter
♦Liquid or powdered milk
♦Flour of choice
♦Preservative of choice
♦Flavour of choice
♦Spices of choice

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Tools needed
•Oven/gas cooker/stove
•Electric hand/stand mixer
•Measuring cups & spoons
•Wooden spoon/spatula
•Measuring liquid cup/jug
•Mixing bowls
•Baking pan
•Sieve/sift

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PREPARATION

♦Measure all your Ingredients accurately, according to what is stated on the recipe.

♦Bring all your Ingredients to room temperature.

♦Make sure you have all the tools needed, as well as, all of the ingredients for this recipe are fully ready.

♦Preheat the oven to 350° Fahrenheit or 180° Celsius.

♦Grease your cake baking pan with butter and dust it with flour; cover the sides with flour, and remove the excess.
Note: Use a pastry brush to butter the baking pan.
Note: You can use cocoa powder to dust your pan.

♦Sift your dry ingredients such as flour, cocoa powder, baking soda, baking powder, and salt (the optional Ingredients, only if you are using any of them) in a large bowl and set aside.

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PROCEDURE

Step 1: Mix sugar, eggs and vegetable oil in a bowl and beat on a medium speed until smooth.

Step 2: Add food colouring, vanilla extract vinegar to buttermilk and mix.

Step 3: Add the buttermilk mixture to the egg mixture and mix.

Step 4: Add in your flour/dry mixture and mix to combine well.

Step 5: Add in your warm water.

Step 6: Once every Ingredients is well Incorporated, pour the cake batter into the greased baking pan. Once you have poured in all the cake batter into the baking pan, gently lift and drop the cake baking pan several times to level out the cake batter as much as possible.

Step 7: Put your baking pan in your preheated oven and baked for about 40 to 50 minutes or until golden brown.
Note: depending on your oven and the side of the baking pan, it may take more than 40 minutes to bake this cake.

Step 8: To check if your cake is done, Is if a toothpick, sharp knife or wooden skewer that is inserted into the center of the cake, comes out clean or If the cake springs back quickly after it has been pressed gently on the top with a finger.
Note: You might mistake the moistness of this cake for being undone. However, when it is cooled, it will be perfect.

Step 9: Once your cake is baked, remove and cool the cake. cool the cake inside the baking pan and on a rack for only about 10 minutes.

Step 10: After the stipulated 10 minutes, then take out the cake from the baking pan and leave to cool down completely before preserving or decorating it.

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How to preserve/store this cake

•You can preserve this cake by wrapping it with plastic wrap, put in airtight container and put in the fridge or freezer.

•If you have leftover, you can wrap it up with aluminum foil or plastic wrap, to keep it from drying out.

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How to serve this cake

•This cake can be served plain or iced and decorated, before serving.

•You don't have to fridge this cake, they are best served warm or at room temperature.

•This cake can be served as a dessert, after a meal or eaten alone as a snack.

•You can serve this cake with a cup of tea or any soft chilled drink of your choice.

•To serve the leftover, you can warm them up in the microwave ( for few seconds) or toaster oven before eating the leftover.

•This cake is mostly eaten with fork, because it is moist.

•You can dust it with icing sugar or cocoa powder or decorate it on the top with chocolate, before serving it.

For more information, visit the link below:
www.foodresearchkitchen.com