Red Velour Cake
Ингредиенты
- 2 1/4 cups (340 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp cocoa powder, sifted
- 1 tbsp (15 ml) vinegar
- 2 tsp (10 ml) vanilla extract
- 1 1/2 tsp (7.5 ml) red gel food colouring
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (315 g) sugar
- 2 eggs
- 1 cup (250 ml) buttermilk
- 3/4 cup (170 g) salted butter, left at room temperature for 20 minutes
- 2 1/2 tbsp unbleached all-purpose flour
- 1/2 cup (125 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- 2/3 cup (140 g) sugar
- 1 block (250 g) cream cheese, softened
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the cocoa powder, vinegar, vanilla and food colouring.
- In a large bowl, cream the butter, sugar and red cocoa mixture with an electric mixer. Beat in the eggs, one at a time, until smooth. With the mixer at low speed, stir in the dry ingredients alternately with the buttermilk. Divide the batter equally between the prepared pans.
- Bake for 35 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool completely on
- a wire rack. Unmould.
- Cut off the rounded tops of each cake and finely crumble onto a parchment-lined baking sheet. Spread the crumbs evenly. Bake for 15 minutes. Let cool completely.
- In a food processor, pulse the crumbs to the size of bread crumbs. Press through a sieve to obtain even finer crumbs. Set aside. Discard any larger crumbs that remain in the sieve.
