Ingredients for the cake
|120 gr unsalted butter|
|250 fine cristalsugar|
|50 gr cacaopowder|
|2 tsp vanilla extract|
|Red food pigment|
|250 ml buttermilk|
|300 gr flour|
|Pinch of salt|
|2 tsp baking soda|
|2 tsp lemonjuice|
|100 gr dark chocolate|
Ingredients for the frosting
|200 gr butter|
|300 gr cream cheese|
|1 tsp vanilla extract|
|200 gr powdered sugar|
|Grater of an orange|
- Beat the sugar and butter in a bowl to a smooth batter with a mixer. Add the eggs one at a time and mix at the highest setting for a few minutes until you get a smooth and light batter.
- Take the cacao powder, vanilla extract and the pigment and add it to the sugar/butter mixture and mix until it is smooth again.
- Add the salt, baking soda and flower in a bowl and stir this for a bit so everything is evenly distributed. Also take a measuring cup and put in the milk and lemon juice. Add these two mixtures alternately to the butter mixture and keep mixing in between till the batter is smooth again.
- Break the chocolate in pieces. This works best when you keep the chocolate in the wrap and smash on a table or other hard surface. Then open the wrap up and cut the small pieces to the size of your liking. Thereafter scoop the chocolate in the batter. Now the batter is ready.
- Take two cake forms, put some butter on the sides and put some baking paper on the bottom. Distribute the batter evenly in the two forms and put them in the oven for approximately 30 minutes at 170 degrees. The cakes are ready when you put a skewer in the cake and nothing sticks. Watch out that you do not open the oven too early otherwise the batter will collapse.
- Put the butter in a bowl and beat this to a light and smooth substance with the mixer. Add the cream cheese and vanilla extract and mix again till the mixture is light and smooth.
- Take an orange and clean it well. Grate some of the peel.
- Add the powdered sugar and orange grater to the mixture. Mix this on the lowest setting through the mixture. For an even lighter and creamier frosting, mix some more at the highest setting for a few minutes.
Finishing the cake
The cake and frosting are ready now. Take the two cakes and cut of the messy sides so you end up with a smooth edged cake. Then cut the cakes in half so you end up with four slices of cake. Do not throw away the cake you cut off at the messy sides, you still need this.
Start with a slice of cake and spread some frosting on the slice. Then put another slice of cake on top. Repeat this process until all of the cake is used. Then finish the cake with putting frosting on the entire outside. Crumble the leftover cake on top and your red velvet cake is ready!
Bon appetit and enjoy your red velvet cake!
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