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Tag: red velvet pound cake

  • How to make Chocolate Pound Cake

    How to make Chocolate Pound Cake

    Chocolate Pound Cake – buttery and thick, with a moist crumb and great chocolate flavor. This recipe mainly uses lots of cocoa powder.

    Chocolate Pound Cake Recipe


    Home Cooking Adventure

    Ingredients
    Makes 2 loaf pound cakes
    1 cup + 2 tbsp (250g) butter
    1 1/2 cup (300g) sugar
    1/3 cup (40g) cocoa powder
    7 oz (200ml) milk
    1.5 oz (40g) semisweet chocolate
    4 eggs
    1 2/3 cups (200g) all-purpose flour
    1/4 tsp (1g) salt
    2 1/2 tsp (10g) baking powder
    nuts, for topping

    1. Preheat oven to 350F (180C). Grease and line with parchment paper two 9x5in (23x13cm) loaf pans.

    2. Place butter in a sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Bring to a boil for 1 minute. Remove from heat.

    3. To make the chocolate glaze for the topping, place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup. Stir to melt the chocolate and set aside until ready to use.

    4. While the cocoa syrup cools down slightly separate the egg whites from yolks and whip the egg whites until foamy and stiff peaks form.

    5. Incorporate yolks one at a time and then add flour, salt and baking powder to the cocoa syrup and stir to combine. Gently fold the whipped whites into the mixture and divide mixture evenly into the prepared pans.

    6. Bake for about 30-35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.

    7. Pour the reserved chocolate glaze on the top and decorate with nuts if desired.

    8. Let cool completely before serving.

  • How to make Red Velvet Cake

    How to make Red Velvet Cake

    Red Velvet Cake – the wonderful flavor combination of vanilla, cocoa powder and buttermilk creates a soft and moist inside cake with . This cake has a wonderful red crumb and topped with white cream cheese, which is perfect for the winter holidays.

    Red Velvet Cake Recipe


    Home Cooking Adventure

    Ingredient

    Makes about 10-12 servings
    Cake powder
    2 2/3 cups (310g) cake flour
    2 tablespoons (16g) unsweetened cocoa powder
    1 teaspoon baking soda (5g)
    1 teaspoon (5g) salt
    1/2 cup (113g) unsalted butter, room temperature
    1 1/2 cups (300g) sugar
    2 eggs
    1 cup (220g) vegetable oil
    1 teaspoon (5ml) white vinegar
    2 teaspoons (10g) vanilla extract
    1 cup (240g) buttermilk, room temperature
    1-2 oz (30g) red food coloring gel

    Cream cheese coating
    Cream cheese 17 oz (500g), room temperature
    1 1/3 cup (300g) whipped cream, chilled
    1 teaspoon (5g) vanilla extract
    1 1/4 cup (156g) powdered sugar

    1. Preheat oven to 350F (180C). Grease with butter and flour on two 9-inch (23 cm) round cake pans.
    2. Sift the flour, cocoa powder, baking soda, and salt into a large bowl and mix well.
    3. In another bowl, mix butter with sugar until combined. Cage the eggs one by one. Mix oil, vinegar, vanilla extract and buttermilk. Mix flour mixture until well combined.
    4. Gradually add red food coloring until desired color is achieved.
    5. Pour the batter evenly into the prepared pan.
    6. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
    7. Let the pan cool on a cooling rack for 10 minutes.
    8. Remove the cake from the pan and let it cool completely.
    9. Prepare frosting. Sift powdered sugar into the bowl. Beat cream cheese with powdered sugar and vanilla until smooth.
    10. Beat cream in another bowl until stiff peaks form. Gradually add in cream cheese mixture one at a time until well combined.
    11. Assemble the cake. Cut the tops of the cakes to create a flat surface. Remove the crumbs from the remaining cake and set aside.
    12. Place 1 layer of cake on your serving plate. Spread evenly with less than half of the frosting. Add a second cake layer. Gradually spread the remaining frosting on top and sides of the cake.
    13. Decorate the cake with the remaining crumbs if desired. The cake is ready to serve.
    14. Leftover cake can be covered and refrigerated for up to a week. Serve at room temperature.