Red velvet cake
Red velvet cake is a dessert that has become quite iconic in American baking, though its exact origins are a topic of some debate. Believed by some to date back to the Victorian era, it was during the 20th century that it became widely popular, especially in the South of the United States. The cake is named for its distinctive look: a deep red, bright red, or red-brown color.The classic ingredients that go into a red velvet cake include flour, butter or oil, buttermilk, cocoa powder, vinegar, and red food coloring. The chemical reaction between the acidic vinegar and buttermilk with the alkaline cocoa powder once played a role in the reddish color development, which is now typically boosted by food coloring. The use of non-Dutched, anthocyanin-rich cocoa contributes to the reddish hue as well, though most modern cocoa is Dutched, lessening this effect.
Equipment
- 1 oven
Ingredients
- 2 1/2 tsp flour 310 g
- 1 1/2 tsp sugar 300 g
- 1 tsp kefir 240 ml
- 115 g butter
- 200 ml of oil
- 2 pcs. eggs
- 2 tsp cocoa
- 1 tsp baking powder
- 1/2 tsp soda
- 1 tsp vinegar pinch of salt
- 2 pcs. vanilla
- 1-2 tbsp. red food coloring
- For Cream
- 200 ml of fresh milk
- 1 pack cream
- Ole chocolate without cooking
- 100 ml confectionery cream
- 200 g sour cream
- 100 g dark liquid chocolate