Red Velvet Cake.

It was one of the best moments. It was like Swiss Meringue Buttercream (SMBC) moment! I will tell you all about it, but first let’s have the cake!WP_20160511_12_12_54_ProSo, remember my last attempt for a Red Velvet Cake which turned into a one of the best chocolate cakes ever? But I wanted a Red Velvet Cake right? No, not just another Red Velvet Cake. I wanted one naturally colored with beetroot, not with synthetic food color. WP_20160511_11_12_29_Pro.jpgWhen I started to read about it, it came as a surprise that Red Velvet Cake is actually a chocolate cake. But the kind in which chocolate flavor floats just very lightly without showing up the color. The actual color comes either from beetroots or from red food color, but I had my own reasons for insisting on beetroots. There is no dearth of the recipes which use beets and truth be told, I tried at least three recipes but every time I had a chocolate-colored-chocolate-cake on hands. Something was surely not right and that something had to be fixed. And that something happened to be the pH of the cake batter which is very important if you are baking a Red Velvet Cake with beets. WP_20160511_15_08_49_Pro.jpgSo, to keep it short and simple, you need to provide lots of acidic ingredients when you are baking a Red Velvet Cake with beets. Vinegar, buttermilk, lemon juice, or even orange juice AND you should use just the baking powder and NOT BAKING SODA. The alkalinity of the baking soda turns the beautiful red color of beets to brown, while acidity helps to brighten up the red color. The roasted beets make the cake extremely moist, impart the beautiful red color and a rustic flavor to the cake. This cake is slightly on  a denser side. I opted for raspberry flavor to infuse the batter and some color coordination. Just joking, but it worked really well. Its different from a vanilla flavored cake in a pleasant way.WP_20160511_14_56_44_Pro.jpgI didnt want the usual cream cheese frosting for this cake, because I dont like it. Instead, I frosted the cake with the white chocolate buttercream and this combination is my current favorite thing.

Red Velvet Cake
(Yields one 8 inches round cake)
(Adapted from here)

Ingredients:
1 medium beetroot
1 ¼ cup cake flour
1 ½ tablespoon cocoa powder
½ teaspoon salt
1 teaspoon baking powder
110 gram unsalted butter
1 teaspoon raspberry extract
1 ¼ cup sugar
2 eggs
¾ cup buttermilk
1 ½ tablespoon white wine vinegar (or regular vinegar)
½ cup roasted beetroot puree

1. Preheat the oven to 176 degrees Celsius. Wash and wrap a medium whole beetroot in an aluminium foil and roast for about an hour or till a knife easily cuts through. Cool, peel and puree. This can done upto a day in advance
2. In a medium bowl, whisk together the flour, cocoa, salt and baking powder.
3. In another medium bowl, whisk together the buttermilk, beet puree,and vinegar.
4. In a large bowl, cream together the butter, sugar, and raspberry flavor. Add the eggs one at a time, beating well after each addition. Add a third of the liquid ingredients, followed by a third of the dry ingredients, alternating wet and dry and mixing well after each addition.
5. Pour into your prepared pans and bake for about 30 minutes, or until a toothpick comes out clean and the tops look firm. Let cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack before frosting

White Chocolate Buttercream:
(Adapted from here)

170 gram white chocolate
230 gram unsalted butter
240 grams confectioner’s sugar
2 table spoon light cream
½ tsp raspberry flavor
¼ teaspoon salt

1. Prepare a bain marie with barely simmering water.
2. Finely chop the white chocolate in a heatproof bowl. Place the bowl over bain marie such that the water doesn’t touch the base of the bowl. The bowl should fit snugly to avoid any steam escaping and getting into the chocolate bowl. Take the bowl off heat when about 30% of the chocolate is still not melted and keep whisking gently. The chocolate will keep melting as you whisk. Cool it till it is still at pouring consistency.
3. In a medium bowl, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
4. Stir in the cooled white chocolate. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
5. Add the cream, raspberry extract, and salt. Beat for 1 minute until combined.
6. Frost the cake as desired.
7. Excess buttercream can be stored in the refrigerator for up to a week. Before using, bring it to room temperature and whisk well.

 

 

 

Advertisements

Chocolate beetroot cake

The world needs peace. Really.  Oppugnant characters need to come together, we need to stop taking sides and make peace. Somewhere I believe it involves bringing Chocolate and beetroots together and I did my bit. We need to be inclusive.

WP_20160327_17_16_37_Pro (2)

I have always tried to love beetroots. Loving them for their color came naturally but somehow they never tickled my taste buds. I still keep buying them and incorporate them in meals quite regularly but have never seen a smiling face the day they are on table. However, this cake changed it all.

WP_20160327_17_19_20_Pro

This cake started as a red velvet cake. However, the amount of the cocoa was way too much even for the ferocious beet red to show up. So, it ended up as the softest, moistest, and deeply chocolaty chocolate cake with that right punch which no one would believe comes from beet root. It also proved that its not going to be the last cake I have baked with beets. But this cake wont give you the ticket to hop onto the “eating healthy” bandwagon because c’mon! lets not kid ourselves. A beetroot shared by two people over a span of three days (with that amount of cocoa)  doesnt even come close.

WP_20160327_17_08_45_Pro

Its a very easy cake to bake, the only extra step is roasting beets in oven for slightly more than an hour and grinding that into a puree. From there its as easy as it can be. The mild sweetness calls for a good quality ganache if you really want to dress it up for an occasion. or just dust it with plain icing sugar on a regular day. Go and hunt for that languishing beetroot. It deserves a place in the oven, instead of fridge.

Chocolate Beetroot cake
(Yields one 8 inches round cake)

Ingredients:
1 medium beetroot, around 150 grams
½ cup neutral oil (I used sunflower)
¼ cup milk
2 tablespoon plain yogurt
½ tsp white vinegar
2 eggs
¾ cup flour
½ cup dark cocoa powder
2/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

1. Preheat the oven to 176 degrees Celsius . wash, dry and wrap whole beetroot in an aluminium foil and roast for about an hour or till a knife easily cuts through. Cool, peel and puree. This can done upto a day in advance
2. Whisk together all of the dry ingredients and set aside.
3. Blend the wet ingredients including the puree until uniform.
4. Add the dry ingredients to the wet mixture and stir until combined.
5. Bake for 30-40 minutes or until a toothpick in the center of the center comes out clean. Cool before icing.

Chocolate ganache:

200 ml light cream
200 gram good quality chocolate (not bitter or dark)
25 gram butter
A pinch of salt

1. Chop chocolate in a heatproof bowl and keep aside
2. Heat cream in a thick bottomed pan over medium low heat till bubbles start appearing over the edges.
3. Turn off the flame and pour the hot cream over the chopped chocolates. Top with butter. Cover and keep aside for 5-7 minutes
4. Whisk well and add in the salt. Cool before spreading