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Red Velvet and Warm Glass of Milk


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"I'm not usually the biggest fan of Red Velvet Cake, but with a few little tweaks to the traditional recipes, this little baby might have just changed my mind."

Serves 8 | Prep Time 20 minutes | Cook Time 35 minutes

Why I Love This Recipe

Not too sweet, not too chocolatey, but juuust right.


Ingredients You'll Need

Cake
2 1/2 cups plain flour
1 cup Sugar
1tsp Baking Soda
1tsp Salt
2tbsp Cocoa Powder
1/2 cup Melted Butter
1/2 cup Vegetable Oil
1 cup Buttermilk (room temperature)
2 eggs (room temperature)
2tbsp Red Food Colouring
1tsp White Vinegar
1tsp Vanilla Extract
1/2 cup White Hot Chocolate (2tsp White Chocolate Powder in 1/2 cup hot water)

Frosting
1/2 cup Milk
1tbsp Plain Flour
1/4 cup White Sugar
125g Butter
Dash of Vanilla Essence
Pinch of Salt


Directions

Pre-heat oven to 180 degrees Celsius.


Grease three 10cm cake tins and set aside.


Sift dry ingredients (flour, sugar, baking soda, salt, and cocoa powder) into a large mixing bowl.


In a seperate bowl, whisk your wet ingredients (oil, butter, food colouring, vanilla essence, hot chocolate, eggs, buttermilk and vinegar) together, create a well in the middle of your dry ingredients. and pour in.


Gently incorporate wet and dry ingredients using a knift so as not to knock too much air out of you cake batter.


Divide your batter into your three tins and place them side by side in the oven for 35 minutes or until skewer inserted into the centre of your cake is removed clean.


Allow to cool slightly, remove cakes from their tins and place in the fridge to chill.


Combine milk and flour into a saucepan and place saucepan onto medium heat, whisk until thoroughly combined and set aside to cool.
Do not leave un-attended on the heat, or the mixture will become lumpy.
This mixture must be completely cooled before continuing onto the next step.


Meanwhile, using an electric beater, cream together the butter, pinch of salt, sugar, and vanilla essence.


March 25, 2018
RED VELVET AND A WARM GLASS OF MILK
I'm not usually the biggest fan of Red Velvet Cake, but with a few little tweaks to the traditional recipes, this little baby might have just changed my mind.
Not too sweet, not too chocolatey, but juuust right.



You will need: Cake
2 1/2 cups plain flour
1 cup Sugar
1tsp Baking Soda
1tsp Salt
2tbsp Cocoa Powder
1/2 cup Melted Butter
1/2 cup Vegetable Oil
1 cup Buttermilk (room temperature)
2 eggs (room temperature)
2tbsp Red Food Colouring
1tsp White Vinegar
1tsp Vanilla Extract
1/2 cup White Hot Chocolate (2tsp White Chocolate Powder in 1/2 cup hot water)

Frosting
1/2 cup Milk
1tbsp Plain Flour
1/4 cup White Sugar
125g Butter
Dash of Vanilla Essence
Pinch of Salt

METHOD
Pre-heat oven to 180 degrees Celsius.

Grease three 10cm cake tins and set aside.

Sift dry ingredients (flour, sugar, baking soda, salt, and cocoa powder) into a large mixing bowl.

In a seperate bowl, whisk your wet ingredients (oil, butter, food colouring, vanilla essence, hot chocolate, eggs, buttermilk and vinegar) together, create a well in the middle of your dry ingredients. and pour in.

Gently incorporate wet and dry ingredients using a knift so as not to knock too much air out of you cake batter.

Divide your batter into your three tins and place them side by side in the oven for 35 minutes or until skewer inserted into the centre of your cake is removed clean.

Allow to cool slightly, remove cakes from their tins and place in the fridge to chill.

Combine milk and flour into a saucepan and place saucepan onto medium heat, whisk until thoroughly combined and set aside to cool.
Do not leave un-attended on the heat, or the mixture will become lumpy.
This mixture must be completely cooled before continuing onto the next step.

Meanwhile, using an electric beater, cream together the butter, pinch of salt, sugar, and vanilla essence.

Once mixture has lightened in colour, pour in milk mixture (must be completely cooled) and continue to mix with electric beaters until light and fluffy.


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