Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon red food coloring
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 2 (8-inch) round cake pans
- Hand mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
6. Add the red food coloring and mix until evenly distributed.
7. Fold in the chocolate chips.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pans 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°F
Serving Size: Makes 2 (8-inch) cakes
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 77g
Protein: 8g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute gluten-free flour.
- For the butter, you can substitute vegan butter or coconut oil.
- For the granulated sugar, you can substitute coconut sugar or maple syrup.
- For the buttermilk, you can substitute almond milk or soy milk.
Variations:
- For a different flavor, you can add 1 teaspoon of ground cinnamon or 1/2 teaspoon of ground nutmeg to the dry ingredients.
- For a different texture, you can add 1/2 cup of chopped nuts or 1/2 cup of dried fruit to the batter.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy. This will ensure a light and airy texture.
- When adding the dry ingredients and the buttermilk to the butter mixture, be sure to begin and end with the dry ingredients.
- When adding the red food coloring, use a toothpick to add a few drops at a time until you reach the desired color.
Storage Instructions:
The Red Velvet Petit Gâteau can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The Red Velvet Petit Gâteau can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the Red Velvet Petit Gâteau with a dollop of whipped cream and a sprinkle of cocoa powder.
- For a more festive presentation, top with fresh berries and a dusting of powdered sugar.
Garnishes:
- Whipped cream
- Cocoa powder
- Fresh berries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Vanilla custard
- Fresh fruit salad
- Vanilla yogurt
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:
- Make sure to use pasteurized eggs when making this recipe.
- Be sure to store the cake in an airtight container at room temperature.
Food History:
The Red Velvet Petit Gâteau is a classic American dessert that has been around since the early 1900s. It is believed to have originated in the Southern United States.
Flavor Profiles:
The Red Velvet Petit Gâteau has a rich and decadent flavor with notes of cocoa and vanilla.
Serving Suggestions:
The Red Velvet Petit Gâteau is best served warm with a dollop of whipped cream and a sprinkle of cocoa powder.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey