Step-by-Step Guide to Make Favorite Mahogany Velvet Cake

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, mahogany velvet cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mahogany Velvet Cake is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Mahogany Velvet Cake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook mahogany velvet cake using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mahogany Velvet Cake:

1. Make ready For the Mahogany espresso cake
2. Take 150 g plain flour
3. Take 1/4 tsp baking powder
4. Take 10 g cocoa powder
5. Get 150 g caster sugar
6. Make ready 2 medium eggs
7. Get 1/2 tsp salt
8. Get 1/2 tsp vanilla extract
9. Get 2 tbsp fresh espresso coffee
10. Take 150 ml buttermilk
11. Get 1 tsp bicarbonate of Soda
12. Get 16 ml lemon juice
13. Make ready 10 g red food colour paste
14. Prepare For the espresso cream cheese frosting
15. Take 350 g icing sugar
16. Prepare 85 g melted butter
17. Make ready 200 g full fat cream cheese
18. Prepare 2 tbsp fresh espresso coffee

Instructions to make Mahogany Velvet Cake:

1. Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan.
2. 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.
3. 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.
4. 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.
5. Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready.
6. 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.
7. 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 is going to wrap it up for this exceptional food mahogany velvet cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!