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Why is it working
- Milk solid and cocoa butter gives a sweet, creamy flavor to the cakes, which complements the bitterness of unaurated cocoa powder.
- The optional concentrated gel -based food paint for cakes is classic red.
- Pairing the cakes with bitter cream cheese and sugar mash rebuilds the flavors of the classic red velvet cake.
If you are a fan of classic red velvet cake But you want to make something easier, and with more cream cheese -sugar -sugar -is definitely the best thing for the red velvet cake -we only have a recipe for you. These are a brilliant recipe for red velvet cakes, formed by our Alabama-based Test Kitchen, a combination of the best of both worlds. Julia Levy– Fixed with bitter cocoa powder and rich white chocolate flavored with bitter sweet cocoa powder, these cakes taste like the classic Red Velvet Cake Fudgier version. Plus: you don't have to bake a whole cake, put it and freeze.
Traditionally, the red velvety cake is made with natural cocoa powder and acid such as vinegar. As the serious meal contributor Brian Levy touched red velvet cake recipeNatural cocoa powder contains higher levels of anthocyanin-soluble pigments found in purple-red foods, such as beet and cranberries, like cocoa powder processed by the Dutch. When these anthocyanins come in contact with acid like vinegar, they turn red and result in a signature mahogany shade, which is associated with red velvet cake. Traditional red velvet cake vinegar also reacts with blacksmiths such as sodahelps rise the cake. There are no blacksmiths for these cakes, but the vinegar still provides a delicious tang, which is signing the red velvet cake. Cocoa powder also brings the taste of nice spicy chocolate.
One of the key ingredients in these cakes, which the typical red velvet cake will not find white chocolate. When developing the recipe, Julia first tested all with cocoa powder, then cocoa powder and melted peninsula chocolate, finally cocoa powder and white chocolate. The first test, with all the cocoa powders, was something good, but it was too Cakey to be called Brownie. The second test, with the added penis chocolate chips, made a brownie with an ideal riot, and although it was delicious, the chocolate taste was stronger than what he was looking for. The last test proved to be a sweet spot with a combination of cocoa powder and white chocolate, only the right amount in the brownie and the balanced flavor.
Serious Eats / Hannah Huffman
Although many do not think of white chocolate as a “real” chocolate, this is actually chocolate. In his guide white chocolateThe previous serious Eats editor Max Falkowitz Explains: “Dark chocolate is cocoa solids, sugar, emulsifiers and flavors such as cocoa butter, suspension. White chocolate simply replaces the cocoa solids with the solid material of the milk, but is still full of cocoa butter. “Cocoa solids contain the bitter sweet flavors associated with milk or dark chocolates; Since white chocolate does not contain cocoa solids, it has a finer taste. In Levy's recipe, white chocolate complements the bitterness of the unspecified cocoa powder and its light color allows red food to color. Its fat content also contributes to the rich taste and wet texture of the cakes. The full effect is a brownie that balances the flavor of vanilla and chocolate, but chocolate accelerates a little more than the traditional red velvet cake, which is often described as “mild” chocolate flavor.
Then there is the cream cheese frosty, which, as we noted above, is indisputably the best part of the red velvet cake. Levy's sugar coat comes together in a single bowl with a hand mixer: all you have to do is beat the softened cream cheese, butter, vanilla extract, salt and confectionery until smooth and creamy. A little salt brings it all together and improves the curvature of the cream cheese while balancing the sweets of confectioners' sugar.
Every bite of these cakes is rich and confusing, and abundant frosty crowned. Delicious, regardless of sharing them with Valentine, with some friends, or enjoy them alone.
This recipe was developed by Julia Levy; The header was written by Genevieve Yam.
Red velvety cake but put a brownie – and don't hold back the cream cheese freezing
Cooking method
(Keep on the screen awake)
To the brownie:
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6 ounce salted butter (170g; 12 tablespoon)
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4 ounce (113g) white chocolate
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7 ounce crystal sugar (200g; 1 cup)
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1 3/4 ounce light brown sugar (50g; 1/4 cup)
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3 large eggat room temperature
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1 1/2 teaspoon vanilla
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1 teaspoon red gel food paintoptional (see notes)
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3 1/4 ounce universal flour (94g; 3/4 cup)
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1 ounce unspecified natural cocoa powder (25g; 1/4 cup)
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3/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1 teaspoon distilled white vinegar
For freezing the cream cheese:
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4 ounce (113g) cream cheesesoftened
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2 ounce salted butter (57g; 1/4 cup), softened
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1/2 teaspoon vanilla
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1/8 teaspoon Diamond crystal kosher salt; Use a pinch for table salt
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8 ounce confectioners (227 g; 2 cups)
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Set the baking rack to the middle position and coat the 8-inch 8-inch baking dish with parchment paper.
Serious Eats / Hannah Huffman
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To the brownie: In a medium microwave oven, combine butter and chocolate and microwave oven with medium energy until melted and smooth, mixed every 30 seconds, approx. 2 minutes.
Serious Eats / Hannah Huffman
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Add granulated sugar and brown sugar to a mixture of butter nodes and mix until mixed. Stir the egg, vanilla and food paint (if you use it) until smooth. Add flour, cocoa powder and salt; Use a flexible spatula to fold the dry ingredients into a chocolate mixture until smooth and remain the flour strip. Add vinegar and fold it until it is integrated. (If you plan to serve the cakes without freezing, mix the eggs and sugar in a separate bowl before incorporating it into the chocolate and butter mixture, which ensures that the top is shiny and cracked.)
Serious Eats / Hannah Huffman
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Place the dough in the prepared baking sheet and bake it until the top has reprinted and the center-inserted toothpicks are fixed for 28-32 minutes. Remove from the oven and let the cakes cool completely in the pan on a wire holder, approx. For 2 hours.
Serious Eats / Hannah Huffman
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For freezing the cream cheese: In a large bowl, combine the cream cheese and butter and beat with electric hand mixer at low speed until smooth and fluffy, approx. For 1 minute. Add vanilla and salt and beat it until completely combined, approx. For 10 seconds. Add confectionery sugar sugar, 1/4 cups at a time, beaten after each addition until it is integrated. Increase the speed at medium speed and beat until fluffy and smooth, approx. For 20 seconds. (Alternatively, freezing can be prepared in the bowl of the shovel mounted.)
Serious Eats / Hannah Huffman
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Divide the frozen freezing evenly using a offset spatula or elastic spatula. Cool until the sugar is adjusted, approx. 15 minutes.
Serious Eats / Hannah Huffman
Special equipment
8- 8-inch baking dish, medium microwave, wire holders, electric hand mixer or rack mixer, offset spatula
Note
Cakes made without food paint will not be a red velvet cake with a signature shade.
Be careful not to use natural cocoa in the recipe and not the Dutch processed cocoa. The higher acid content of natural cocoa reacts to the vinegar to create a mahogany shade.
Make-Head and Storage
Frozen and Brownie can be prepared up to 3 days before assembly and serving. Store freezing in airtight container in the refrigerator. Wrap the cakes tightly into plastic or move them into airtight container and cool them. Before serving, allow the freezing to be placed in room temperature for 15-20 minutes, then use an electric hand mixer or rack mixing until smooth and creamy.
Matt cakes can be cooled in airtight container for up to 3 days.