Layered cake * False red velvet *

Submitted by enr on 05 Feb 2012
# For the bases:
250 g butter at room temperature
200 g of dark chocolate
500 g flour
500 g brown sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 large eggs
200 g yoghurt 3.6%
400 g beetroot canned in its own juice (not vinegar)
4 tbsp red food dye (optional)
150 ml boiling water
# For glaze :
200 g whole cream cheese
250 g butter at room temperature
400 g of powdered sugar (sifted)
2 vanilla
Layered cake * False red velvet *
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Preheat the oven to 180C (160C blown). In a large bowl, combine dry ingredients and mix them well with a wire whisk. In saucepan melt the butter dough. Pour the hot chocolate with butter and leave for a few minutes to melt. Stir until homogenization of the two products. Using a food processor or blender can make as smooth a mixture of eggs, milk and beet. Pour in the dry ingredients and mix well. Add the chocolate mixture. Pour the water and if you use red food dye, add one now. Greased 20 cm cutter and put some baking paper on the bottom (just in case). Pour 1/4 of the cake mixture and bake for 20-25 minutes or until toothpick comes out clean not the center of the cake. Fry and the other 3 the base. Allow them to cool completely. Meanwhile, you can prepare the cream. In bowl, beat with a mixer cream the butter and the feta cheese fluffy cream. Sift powdered sugar and add vaniliykite. Beat again until mixing sugar with cream. Once the bases you have gone cold brush first with not much cream, the second also, and the third and fourth with plenty. Your choice you can cover and board cake with cream or leave it so for a casual look. Allow to set in the refrigerator for at least 6 hours. * Decorate as you wish. I sprinkled with cocoa. * For the duration of baking in no case do not open the oven to not stop the rise of the cake, or you'll get dropped center and higher sides. 2-3 minutes before removing the base of the stove check with toggle whether it is ready.
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05 Feb 2012
magazine GoodFood


Hmm ... just do not fit. Red velvet cake is a classic and despite significant variations its meaning lies in the fact that Marsh is a bright, deep red. There is no cocoa. And this cake here is black and brown cake (chocolate brown beetroot = black-brown color of the marshes). I do not question the taste of it, just do not respond to his name.

recipe took GoodFood magazine number 55 on February 2 and it is presented there recipe. I do not know how the original should be, but that are posted there. Wrote that they wanted to replace the paint and therefore added beet, but not to see red. It was not until I added chocolate. But the taste is stunning. If not renamed fake red cake?

I suspect that this dark chocolate, even with the addition of paint will not get a red crust. Otherwise, the cake looks very tempting, but with these products I'm sure it would be great to taste ... :) Melanie, I have long been meaning to use beetroot red color, but worry not added a strange taste - Did you feel anything unusual in this cake?

No, zashtototsvekloto which used was home made with less sugar and was confit (which of course then not be inserted into the cake). But my point is that there is no vinegar or something else in it as a flavor enhancer. Chocolate plays a role here and almost hides the taste of beets, but it still felt. Different from other chocolate cakes. :) (Corrected comment)

Melani96, bravo! Very swift. I took the magazine last week. Image magazine remnants of marshes plate look reddish and occasionally chocolate in marshes stands on layers, as if not stir the mixture well. I brew with beets with 2. L vinegar - so the color is retained beet and does not go into the water. I suppose that remark about the can is mind not using marinated beets.

may have added a bit of red wine which advertise with cake :). This is just a joke :) Just a guess that there are swamps and red paint.

Probably not. :) Mine was pink until I added chocolate.

I would do us he wondered, and I put white instead of dark chocolate. So there will be shokoladav taste and will retain the original color. And without veeery paint will not turn red, I assure you. With a little paint it remains pink to orange (orange color comes from the yellow of the egg yolks and butter mixed with red paint or beet). These 4 tablespoons of paint are exactly on the spot. I do not believe only with beets to color intensive and Melanie says - remains pink color.