Hello, I’m Elise. Today, we’re going to prepare mahogany velvet cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mahogany Velvet Cake Recipe
Mahogany Velvet Cake is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mahogany Velvet Cake is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have mahogany velvet cake using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mahogany Velvet Cake:
- Prepare For the Mahogany espresso cake
- Take 150 g plain flour
- Make ready 1/4 tsp baking powder
- Get 10 g cocoa powder
- Make ready 150 g caster sugar
- Make ready 2 medium eggs
- Take 1/2 tsp salt
- Take 1/2 tsp vanilla extract
- Prepare 2 tbsp fresh espresso coffee
- Prepare 150 ml buttermilk
- Make ready 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
- Take 350 g icing sugar
- Get 85 g melted butter
- Get 200 g full fat cream cheese
- Get 2 tbsp fresh espresso coffee
Steps 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!
So that’s going to wrap this up with this special dish mahogany velvet cake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
