Homemade cake “Red Velvet”

Red velvet is undoubtedly one of the most impressive chocolate cakes. What is it worth it deceptive, not at all chocolate color! Not to mention the amazing taste of chocolate cakes, layered with a delicate cream cheese cream. Vinegar and milk as a part of cakes, they show the natural red color of cocoa, which It is additionally saturated with food coloring. The taste of the cake stays chocolate. The sponge cake itself turns out lush and appetizing wet. Its scarlet color looks very impressive with contrast белоснежной прослойкой из крема. Time: 1 hour. 50 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cakes

• 2 and 3/4 Art. flour sprinkled with a spoon into a measuring cup and aligned + optional for sprinkling molds
• 1.5 tbsp. granulated sugar
• 3/4 tsp soda
• 0.5 tsp fine salt
• 1/4 Art. very hot water
• 2 tbsp. l cocoa powder
• 1 tbsp. milk
• 2 tbsp. l white distilled vinegar
• 1 and 1/4 Art. vegetable oil
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 1 vial of 30 ml. red food coloring (about 2 tbsp. l.)

Cream

• 2 packs of 220 gr. softened cream cheese
• 165 gr. softened butter
• 1 tsp vanilla extract
• A pinch of fine salt
• 3 tbsp. powdered sugar
• 1 tbsp. l milk as needed

Recipes with similar ingredients: premium flour, sugar, cocoa, milk, eggs, vanilla extract, curd cheese, butter, powdered sugar

Recipe preparation:

1. Cakes: Place the rack in the middle level of the oven and preheat the oven to 175 ° C. Sprinkle 2 cake tins with a diameter 22 cm. Culinary spray; sprinkle with flour, shaking it surplus.
2. In a medium-sized bowl, whisk the flour, sugar, soda and salt. In a small bowl, mix hot water and cocoa powder until homogeneous consistency; let cool a little. In another small in a bowl mix milk and vinegar and leave mixture to thicken for 3-5 minutes.
3. In a large bowl, beat together the vegetable oil, eggs and vanilla until smooth. Mix red food dye and diluted cocoa. Intervene in three steps in turn flour mixture and in two passes – milk, starting and ending with flour, until all the ingredients are mixed. Spread the dough evenly over prepared forms.
4. Bake until a toothpick inserted in the center of the cake will come out clean, about 30 minutes. Let the cakes cool for 10 minutes in forms, then put on a wire rack and completely cool.
5. Cream: While the cakes cool down, in a large bowl with a mixer on whisk cream cheese, butter, vanilla and salt until a homogeneous lush mass. Drive in gradually icing sugar and mix. Increase mixer speed to high, and whisk until the cream is very lush and smooth, without grains of powdered sugar. If the cream seems too thick, stir in the milk to dilute it.
6. To assemble: Lay one cake side down on a dish for the cake. Top with 1 tbsp. cream and distribute it to the very edges. Put a second cake on top and grease the top and sides cake with remaining cream. If the cream gets too soft during cake assembly time, briefly put the cake and cream in the refrigerator, and then continue with the assembly.
   

   Note

   Cake cakes can be baked the day before the assembly and serving of the cake. Wrap them in plastic film and then in foil and store at room temperature. Or you can bake and collect the cake the day before, put it in the refrigerator overnight and before serving let stand at room temperature for several hours.