A mother's love goes through the stomach
On Mother's Day, you bake a little love. And when I think of love from the oven, I think of red velvet. I know one recipe that makes me cheer in advance, and that is Emma's red velvet. If you dash to the supermarket right now, are back within half an hour, and start baking immediately, it will be ready in just over two hours. And believe me: you will score points with this.
Ingredients
For the cake
– 280 g flour
– 1 tsp baking soda
– 1 tsp baking powder
– 2 tbsp cocoa powder
– 1 tsp salt
– 2 large eggs
– 400 g granulated sugar
– 230 ml sunflower oil
– 2 tsp vanilla extract
– 1 to 2 tbsp red food coloring
– 125 ml warm espresso
– 1 tsp vinegar
– 230 ml buttermilk
For the frosting
– 250 g butter, at room temperature
– 400 g cream cheese, at room temperature
– 500 g powdered sugar
- 1 tsp vanilla extract
Requirements
– baking paper
– 2 springform pans of Ø 24 cm
Preparation
1. Preheat the oven to 160 degrees. Line the bottoms of 2 springform pans (ø 24 centimeters) with baking paper and grease the sides. If you only have one baking pan, bake the layers alternately.
2. In a mixing bowl, mix the flour, baking soda, baking powder, cocoa, and salt together. In a larger bowl, mix the eggs, sugar, sunflower oil, and vanilla. Gradually add the food coloring until the batter is bright red.
3. Mix the coffee and vinegar into the egg mixture, followed by the flour mixture. Gradually add the buttermilk until a homogeneous mixture forms. Stop mixing as soon as the dry ingredients are absorbed by the wet. If you continue mixing, the gluten will develop, and the cake will have a tough texture. Divide the batter between the cake pans and bake the cakes for 30 to 40 minutes or until a skewer comes out dry from the cake.
4. Let the cakes cool slightly and loosen the cake by running a knife along the sides of the pan. Allow the cake to cool in the pan to room temperature. This takes about an hour. In the meantime, make the frosting.
5. Mix the butter and cream cheese on high speed for 2 to 3 minutes until you have a fluffy mixture. Gradually fold in the powdered sugar. In the meantime, taste to see if you find it sweet enough; you may not need all the sugar. Finally, add the vanilla extract.
6. Assemble the cake once it has completely cooled. If the cake is still warm, the frosting will melt and everything will collapse. Put a generous scoop of frosting on the bottom layer and spread it out with a (palette) knife. Place the next layer of cake on top and spread the rest of the frosting over the top and sides of the cake. Place the cake in the refrigerator for half an hour so that the frosting sets.
Source: FavorFlav
