red velvet cake ... yes I can!

After having seen in several blogs this delicious, coloured cake, I have been finally decided to remake it in my beloved kitchen. Reading the ingredients you can be scared by visions of colesterol but you will be unexpected surprised by the delicious and delicate taste in your mouth. I got the recipe herein the  blog joy of baking: I went to the source...

Ingredients for the 2 red cakes: 

250 g sifted cake flour

1/2 teaspoon salt 

15 g bitter cocoa powder 

113 g unsalted butter at room temperature 

300 g caster sugar 

2 large free range eggs (or 3 if little) 

1 teaspoon of vanilla extract 

240 ml of buttermilk* (I used half whipping cream and half milk) 

2 tablespoons liquid red food coloring (I needed 3) 

1 teaspoon white distilled vinegar 

1 teaspoon baking soda

Method

1. Sift together the flour, cocoa and salt. In the bowl of the electric mixer beat the butter until soft, add the sugar and beat until fluffy and clear. Add the eggs one at a time. Add the vanilla extract and beat until well combined.

2. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer at low speed alternately add the flour mixture and buttermilk to the butter mixture, in three times, beginning and ending with the flour. 

3. In a little bowl combine the vinegar and baking soda, wait the mixture to fizz and then pour into the cake batter. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake in preheated oven to 175°C for 25-30 minutes. Make the toothpick test. Cool the cakes in their pans and then wrap in plastic and place them in refrigerator for 1 hour. 

 Ingredients for the Cream Cheese

• 227 g cream cheese  (I used fresh goat cheese, ricotta) at room temperature
• 227 g of Mascarpone at room temperature
• 1 tablespoon of vanilla extract
• 115 g sifted icing sugar
• 360 ml cold heavy whipping cream

1. Beat in the electric mixer the cream cheese and mascarpone cheese until smooth, add the vanilla extract and the confectionary sugar and beat until smooth. Using the whisk attachment gradually add the whipping cream and beat until the frosting is thick. 

Assemble:

With a knife cut each cake layer in half, horizontally. Put one of the 4 cake layers on the serving plate (top of the cake facing down). Spread the layer cake with the frosting, place another layer of cake on top of the frosting and continue to frost the cake layers, and the top and sides of the cake. 

Serves: 10/12 slices.