Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup fresh placenta, finely chopped
Special Equipment Needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
- Cake stand or plate
- Pastry bag with star tip (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, beat together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the finely chopped placenta until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are completely cooled, place one cake layer on a cake stand or plate. Spread a layer of cream cheese frosting over the top of the cake.
10. Place the second cake layer on top of the frosting. Spread another layer of frosting over the top of the cake.
11. If desired, use a pastry bag with a star tip to pipe additional frosting around the edges of the cake.
12. Garnish the cake with additional placenta, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 350mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 36g
Protein: 4g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted butter.
- 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.
- If you don't have red food coloring, you can use beet juice or pomegranate juice instead.
Variations:
- Instead of cream cheese frosting, you can use vanilla buttercream frosting or whipped cream frosting.
- You can add chopped nuts or chocolate chips to the batter for added texture.
- You can bake the cake in a different shape, such as a bundt pan or cupcakes.
Tips and Tricks:
- Make sure to finely chop the placenta before adding it to the batter.
- To make the cake layers even, use a kitchen scale to weigh the batter before pouring it into the cake pans.
- To prevent the cake from sticking to the pans, use parchment paper on the bottom of the pans and grease the sides with cooking spray or butter.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar or cocoa powder.
- Add fresh berries or edible flowers to the top of the cake for a pop of color.
- Use a cake stencil to create a design on top of the cake with powdered sugar or cocoa powder.
Garnishes:
- Fresh placenta
- Berries
- Edible flowers
- Powdered sugar
- Cocoa powder
Pairings:
- Coffee
- Milk
- Tea
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk or oil to the batter.
- If the cake is too moist, try reducing the amount of oil or buttermilk in the batter.
- If the cake is not rising properly, make sure your baking soda is fresh and not expired.
Food Safety Advice:
- Make sure to handle the placenta safely and cook it thoroughly before adding it to the cake batter.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
- Red velvet cake originated in the southern United States in the early 1900s.
- Placenta has been consumed by humans for centuries in various cultures for its supposed health benefits.
Flavor Profiles:
- Sweet
- Tangy (from the cream cheese frosting)
- Chocolatey
- Nutty (if nuts are added to the batter)
Serving Suggestions:
- Serve the cake as a dessert at a party or special occasion.
- Enjoy a slice with a cup of coffee or tea for a midday treat.
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