Photo: Victor ProtasioThe pastry chef of District Kitchen and Cocktails Restaurant in Austin, Texas shares a spooky, sweet dessert.Red ‘Dead’ Velvet CakeCooking spray2 cups all-purpose flour2 Tbsp. unsweetened cocoa1 tsp. baking powder1 tsp. baking soda1 tsp. kosher salt1 cup whole buttermilk½ cup brewed coffee1 tsp. vanilla extract1 tsp. white vinegar1¾ cups granulated sugar1 cup canola oil2 large eggsRed food-coloring gel1 (16-oz.) container cream-cheese frosting¼ cup heavy cream1 (4-oz.) white chocolate baking bar, finely chopped1.Preheat oven to 350°. Coat a 9×5×3-inch loaf pan with cooking spray; line bottom of pan with parchment paper. Set aside.2.Stir together flour, cocoa, baking powder, baking soda and salt in a bowl. Stir together buttermilk, coffee, vanilla and vinegar in a separate bowl.3.Beat sugar and oil with an electric mixer on medium until well-blended, 1 minute. Add eggs, 1 at a time, beating after each addition. Add flour mixture to egg mixture alternately with buttermilk mixture in thirds, beginning and ending with flour mixture. Add red food coloring to reach desired color; beat on medium until color is just blended.4.Pour batter into prepared pan. Bake until a wooden pick inserted in center of cake comes out clean, about 1 hour. Cool in pan 20 minutes; remove from pan to a wire rack. Cool completely.5.Invert cake onto a platter. Spread frosting over top and sides of cake, smoothing with an offset spatula. Place cake in freezer for 30 minutes.6.Meanwhile, microwave heavy cream in a microwavable bowl on high until hot, about 1 minute. Place white chocolate in a small heatproof bowl; pour hot heavy cream over chocolate. Let stand 1 minute; whisk to combine. Let cool to room temperature.7.Remove cake from freezer; pour cooled white chocolate glaze over top, creating drip marks down sides of cake. Refrigerate cake for 10 minutes.8.Place a small amount of red food coloring on a plate. Dip tip of a clean food-safe paintbrush in food coloring; gently drip, drag and splatter red color onto the cake.Serves:12Active time:35 minutesTotal time:2 hours, 45 minutesQuick Tip:When used in large amounts, red food dye can leave a bitter aftertaste. Choose one likeWilton’s No-Taste Icing Colorthat is made to add color without affecting flavor.
Photo: Victor Protasio
The pastry chef of District Kitchen and Cocktails Restaurant in Austin, Texas shares a spooky, sweet dessert.Red ‘Dead’ Velvet CakeCooking spray2 cups all-purpose flour2 Tbsp. unsweetened cocoa1 tsp. baking powder1 tsp. baking soda1 tsp. kosher salt1 cup whole buttermilk½ cup brewed coffee1 tsp. vanilla extract1 tsp. white vinegar1¾ cups granulated sugar1 cup canola oil2 large eggsRed food-coloring gel1 (16-oz.) container cream-cheese frosting¼ cup heavy cream1 (4-oz.) white chocolate baking bar, finely chopped1.Preheat oven to 350°. Coat a 9×5×3-inch loaf pan with cooking spray; line bottom of pan with parchment paper. Set aside.2.Stir together flour, cocoa, baking powder, baking soda and salt in a bowl. Stir together buttermilk, coffee, vanilla and vinegar in a separate bowl.3.Beat sugar and oil with an electric mixer on medium until well-blended, 1 minute. Add eggs, 1 at a time, beating after each addition. Add flour mixture to egg mixture alternately with buttermilk mixture in thirds, beginning and ending with flour mixture. Add red food coloring to reach desired color; beat on medium until color is just blended.4.Pour batter into prepared pan. Bake until a wooden pick inserted in center of cake comes out clean, about 1 hour. Cool in pan 20 minutes; remove from pan to a wire rack. Cool completely.5.Invert cake onto a platter. Spread frosting over top and sides of cake, smoothing with an offset spatula. Place cake in freezer for 30 minutes.6.Meanwhile, microwave heavy cream in a microwavable bowl on high until hot, about 1 minute. Place white chocolate in a small heatproof bowl; pour hot heavy cream over chocolate. Let stand 1 minute; whisk to combine. Let cool to room temperature.7.Remove cake from freezer; pour cooled white chocolate glaze over top, creating drip marks down sides of cake. Refrigerate cake for 10 minutes.8.Place a small amount of red food coloring on a plate. Dip tip of a clean food-safe paintbrush in food coloring; gently drip, drag and splatter red color onto the cake.Serves:12Active time:35 minutesTotal time:2 hours, 45 minutesQuick Tip:When used in large amounts, red food dye can leave a bitter aftertaste. Choose one likeWilton’s No-Taste Icing Colorthat is made to add color without affecting flavor.
The pastry chef of District Kitchen and Cocktails Restaurant in Austin, Texas shares a spooky, sweet dessert.
Red ‘Dead’ Velvet Cake
Cooking spray2 cups all-purpose flour2 Tbsp. unsweetened cocoa1 tsp. baking powder1 tsp. baking soda1 tsp. kosher salt1 cup whole buttermilk½ cup brewed coffee1 tsp. vanilla extract1 tsp. white vinegar1¾ cups granulated sugar1 cup canola oil2 large eggsRed food-coloring gel1 (16-oz.) container cream-cheese frosting¼ cup heavy cream1 (4-oz.) white chocolate baking bar, finely chopped
1.Preheat oven to 350°. Coat a 9×5×3-inch loaf pan with cooking spray; line bottom of pan with parchment paper. Set aside.
2.Stir together flour, cocoa, baking powder, baking soda and salt in a bowl. Stir together buttermilk, coffee, vanilla and vinegar in a separate bowl.
3.Beat sugar and oil with an electric mixer on medium until well-blended, 1 minute. Add eggs, 1 at a time, beating after each addition. Add flour mixture to egg mixture alternately with buttermilk mixture in thirds, beginning and ending with flour mixture. Add red food coloring to reach desired color; beat on medium until color is just blended.
4.Pour batter into prepared pan. Bake until a wooden pick inserted in center of cake comes out clean, about 1 hour. Cool in pan 20 minutes; remove from pan to a wire rack. Cool completely.
5.Invert cake onto a platter. Spread frosting over top and sides of cake, smoothing with an offset spatula. Place cake in freezer for 30 minutes.
6.Meanwhile, microwave heavy cream in a microwavable bowl on high until hot, about 1 minute. Place white chocolate in a small heatproof bowl; pour hot heavy cream over chocolate. Let stand 1 minute; whisk to combine. Let cool to room temperature.
7.Remove cake from freezer; pour cooled white chocolate glaze over top, creating drip marks down sides of cake. Refrigerate cake for 10 minutes.
8.Place a small amount of red food coloring on a plate. Dip tip of a clean food-safe paintbrush in food coloring; gently drip, drag and splatter red color onto the cake.
Serves:12
Active time:35 minutes
Total time:2 hours, 45 minutes
Quick Tip:When used in large amounts, red food dye can leave a bitter aftertaste. Choose one likeWilton’s No-Taste Icing Colorthat is made to add color without affecting flavor.
source: people.com
