Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the cake pans and line them with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another mixing bowl, beat the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
8. To make the chocolate ganache, heat the heavy cream in a double boiler or microwave-safe bowl until it begins to simmer.
9. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the ganache is smooth.
10. Let the ganache cool for 10-15 minutes before pouring it over the cooled cakes.
11. Use a spatula to spread the ganache evenly over the top and sides of the cakes.
12. Let the cakes cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories: 485
Fat: 29g
Saturated Fat: 7g
Cholesterol: 46mg
Sodium: 400mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can use white chocolate chips instead of semisweet chocolate chips for a sweeter ganache.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the cake batter for a crunchy texture.
- Use cream cheese frosting instead of chocolate ganache for a classic red velvet cake.
- Add 1 teaspoon of cinnamon to the cake batter for a spicier flavor.
Tips and tricks:
- Make sure all of your ingredients are at room temperature before starting.
- Don't overmix the batter or the cake will be tough.
- Let the cakes cool completely before adding the ganache or it will melt and slide off the cake.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat individual slices of cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple decoration.
- Pipe extra ganache around the edges of the cake for a more decadent look.
- Top the cake with fresh berries or whipped cream for a fruity twist.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Edible flowers
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix until just combined next time.
- If the ganache is too thick, add a splash of heavy cream to thin it out. If it's too thin, let it cool for a few more minutes before pouring it over the cake.
Food safety advice:
- Make sure to properly store the cake in an airtight container to prevent spoilage.
- Always wash your hands and utensils before preparing food to prevent cross-contamination.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Red velvet cake is a popular dessert that originated in the southern United States in the early 1900s. The cake gets its distinctive red color from the reaction between cocoa powder and vinegar. It became especially popular during World War II when food rationing made it difficult to find ingredients for chocolate cakes.
Flavor profiles:
This cake has a rich chocolate flavor with a tangy cream cheese frosting. The chocolate ganache adds an extra layer of decadence.
Serving suggestions:
Serve this cake as a dessert after a dinner party or as a special treat for a birthday or holiday celebration.
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Taste: Rich, Chocolatey, Creamy, Sweet, Tangy