Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, mahogany velvet cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mahogany cake is better than the shockingly scarlet red velvet cake you've been eating. This cake is subtly sweet with a mere suggestion of cocoa flavor and a crumb so tender no wonder its offspring is called velvet. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. In many ways, it was the ancestor of Red Velvet.
Mahogany Velvet Cake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Mahogany Velvet Cake is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have mahogany velvet cake using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mahogany Velvet Cake:
- Take For the Mahogany espresso cake
- Take 150 g plain flour
- Prepare 1/4 tsp baking powder
- Take 10 g cocoa powder
- Prepare 150 g caster sugar
- Take 2 medium eggs
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp vanilla extract
- Take 2 tbsp fresh espresso coffee
- Get 150 ml buttermilk
- Get 1 tsp bicarbonate of Soda
- Prepare 16 ml lemon juice
- Make ready 10 g red food colour paste
- Prepare For the espresso cream cheese frosting
- Prepare 350 g icing sugar
- Prepare 85 g melted butter
- Make ready 200 g full fat cream cheese
- Prepare 2 tbsp fresh espresso coffee
The mahogany cake was based on the delicious mix of cocoa and coffee, and the coarser cake that was also popular at about the same time was called devil's food. Red velvet cakes weren't always so red Shutterstock If you use a high-quality natural cocoa powder (not dutch process), the vinegar will also cause it to turn a reddish color – which is probably the root of the "mahogany" in the name of the cake. Some folks claim this is the original version of the now popular Red Velvet cake. Reply Delete Velvet cakes (minus the jolt of red) were popular in Victorian times when savvy cooks blended flour and cornstarch to create fine-crumbed cake layers with a velvety texture.
Instructions to make Mahogany Velvet Cake:
- Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan.
- Sieve the flour, baking powder and cocoa powder together 3 times. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. Whilst still beating, pour in the oil and mix until fully incorporated.
- Mix together the buttermilk, bicarb and lemon juice in a bowl and add to the egg mix. Then add the flour mix and fold together gently until fully combined. Add the espresso and red food colouring and mix gently until the batter is a deep red with no streaks.
- Divide the batter equally between the two tins and bake in the centre of the oven for around 30 minutes or until a skewer inserted comes out clean. Keep and eye on them so they don’t over bake, but don’t open the door to check until the cakes as been in for at least 25 minutes or they may sink. Leave the cake to cool completely in the tin on a wire rack.
- Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready.
- To make the frosting: put the cream cheese and icing sugar in a large mixing bowl and beat together until smooth. Add the butter and espresso and beat for at least 4 minutes until smooth and glossy. Taste for strength.
- To assemble: Place the first layer of the cake on your serving plate and spread a few tablespoons of icing on top using a palette knife. Top this with another layer and keep repeating icing and cake until all layers are assembled. Spread the remaining icing on the top and sides of the cake and smooth out as you go. Let it set for around an hour before serving. Decorate however you wish!
Some folks claim this is the original version of the now popular Red Velvet cake. Reply Delete Velvet cakes (minus the jolt of red) were popular in Victorian times when savvy cooks blended flour and cornstarch to create fine-crumbed cake layers with a velvety texture. The subtle hue of Mahogany Velvet Cake, and later Red Devil's Food Cake, was the result of baking soda interacting with natural cocoa and other acids in the batter. Modern red velvet cakes are made scarlet with red food dye. Its historical mahogany hue may have been the result of unprocessed cocoa, beet sugar, or a chemical reaction in the cake.
So that’s going to wrap this up for this special food mahogany velvet cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
