Red Velvet & White Chocolate Cake

Preparation time:: 60 mins

Cooking time:: 50 mins

Serves:: 12

Master the art of red velvet with this delicious take on the dessert trend.

Ingredients

250g unsalted butter, chopped, at room temperature
2¼ cups caster sugar
2 tsps vanilla bean paste
3 eggs
2½ tblsps red food colouring
2¼ cups buttermilk
3½ cups self-raising flour

½ cup cocoa powder

White Chocolate Frosting

2 x 250g packets cream cheese, chopped, at room temperature
½ cup sour cream
2 cups icing sugar mixture
250g white chocolate, melted,cooled
300ml tub thickened cream,whipped

Method

1 Grease two 22cm round cake pans. Line bases and sides with baking paper.

2 Beat butter, sugar and paste in a small bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 Stir colouring into buttermilk in a jug. Fold in combined sifted flour and cocoa alternately with milk mixture in two batches. Divide evenly between prepared pans. Smooth tops. Tap pans on bench to remove air bubbles.

4 Cook in a moderate oven (180C) for 45 to 50 minutes, or until cooked when tested. Stand in pans for 20 minutes. Turn out onto a wire rack to cool completely. Trim tops of cakes to flatten. Place cake trimmings in a food processor to form fine crumbs.

5 To make frosting, beat cream cheese and sour cream in small bowl of electric mixer until smooth. Beat in icing sugar, ½ cup at a time, until combined. Beat in chocolate. Gently fold through whipped cream. Frosting should be thick and glossy. Don’t over-mix or it will curdle.

6 To assemble, cut each cake horizontally in half. Spread one cake layer with 1 cup of frosting. Top with another cake layer. Repeat layering with remaining frosting and cake layers, finishing with a cake layer. Using a palette knife spread remaining frosting over top and side of cake. Lightly press reserved cake crumbs around side.

Notes

TIP This cake can be made up to two days ahead. Keep, covered, in the fridge. Stand at room temperature for 30 minutes before serving.

Source:: New Idea
Author:: New Idea Magazine
Stylist:: Carolyn Fienberg
Photographer:: Andre Martin

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