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Red Velvet Cake
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Brief Description
Originated as a signature dish of the Waldorf Astoria in the 1920's
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Main Ingredient
chocolate
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Category: Cakes
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: chcarr
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Posted On: Mar 30, 2013
Number of Servings:
Ingredients:
- 3 ounces - Unsweetened Chocolate
- 2 cups - Granulated Sugar
- 4 - Large Eggs
- 1 1/2 cups - Vegetable Oil
- 1 1/2 teaspoons - Vanilla Extract
- 2 cups - All Purpose Flour
- 2 1/4 teaspoons - Baking Soda
- 1/4 teaspoons - Salt
- 1 1/2 pounds - Canned Beets drained, pureed
- 1 teaspoons - Red Food Color
- 2 cups - Heavy Cream
- 12 ounces - Cream Cheese room temp
- 12 ounces - Mascarpone Cheese
- 1/2 teaspoons - Vanilla Extract
- 1 1/2 cups - Powdered Sugar sifted
Directions:
Preheat oven to 350. Butter and line 3 9-inch round cake pans with waxed paper. Melt the chocolate in a metal bowl set over a saucepan of boiling water.
Meanwhile, mix the sugar, eggs, oil and vanilla with an electric mixer on low speed for 2 minutes. In a mixing bowl, sift together flour, baking soda and salt. Add the dry ingredients to the egg mixture and continue to mix on low speed until everything is incorporated. Add the melted chocolate to the mixture while mixing on low speed . Add the pureed beets and food coloring. Continue to mix on low speed.
Evenly divide the batter between the 3 pans and bake in the middle of the oven for 20 minutes or until the center of the cake is done. Remove from the oven and transfer to a cooling rack. Let cool for 10 minutes in pans, then turn the layers out onto the rack and let cool completely.
Make the Icing:
Pour cream into a bowl and whip to soft peaks. Place in the refrigerator. Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth. Add the mascarpone and continue to mix on low speed until the cheeses are well combined. Add the vanilla and powdered sugar and mix. Turn off the mixer and fold in the whipped cream by hand with a spatula.
Using a serrated knife, trim the top of each layer of cake so that it is flat. Top each slice with icing and repeat until all the layers are covered, then ice the top and sides of the cake.
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