Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup cocoa powder
-1/2 cup butter, softened
-1 cup granulated sugar
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup buttermilk
-1/4 cup red food coloring
-1/4 cup white chocolate chips
-1/4 cup chopped walnuts
Special Equipment Needed:
-9-inch round cake pan
-Electric mixer
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.
7. Add the red food coloring and mix until combined.
8. Fold in the white chocolate chips and walnuts.
9. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 42g
Protein: 5g
Substitutions for Ingredients
-Buttermilk: You can substitute plain yogurt or sour cream for the buttermilk.
-White Chocolate Chips: You can substitute semi-sweet chocolate chips or chopped dark chocolate.
-Walnuts: You can substitute pecans or almonds.
Variations:
-Add 1/2 cup of dried cranberries or cherries for a festive touch.
-Substitute 1/2 cup of mashed banana for the buttermilk for a banana-flavored cake.
Tips and Tricks:
-Make sure all of your ingredients are at room temperature before beginning.
-Be sure to measure your ingredients accurately for best results.
-Allow the cake to cool completely before serving.
Storage Instructions:
The Red Velvet Blitztorte can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The Red Velvet Blitztorte can be reheated in a 350 degree F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
-Dust the top of the cake with powdered sugar for a festive touch.
-Garnish with fresh berries or a dollop of whipped cream.
Garnishes:
-Powdered sugar
-Fresh berries
-Whipped cream
Pairings:
-Vanilla ice cream
-Coffee
-Hot chocolate
Suggested Side Dishes:
-Fruit salad
-Roasted vegetables
-Mashed potatoes
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of buttermilk to the batter.
-If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
-Always wash your hands before handling food.
-Make sure all of your ingredients are fresh and not expired.
-Store the cake in an airtight container at room temperature.
Food History:
Red velvet cake is believed to have originated in the United States in the early 1900s. It is a popular cake for special occasions such as birthdays and weddings.
Flavor Profiles:
The Red Velvet Blitztorte has a rich, chocolatey flavor with a hint of sweetness from the white chocolate chips and walnuts.
Serving Suggestions:
The Red Velvet Blitztorte is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
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Region: German
Taste: Rich, Creamy, Sweet, Chocolatey, Velvety