The Atlanta Journal-Constitution
RED VELVET CAKE
This delicious and decadent Red Velvet Cake created by 5Church executive pastry chef Ben Collins features a cream cheese frosting and a silky chocolate glaze, making it the perfect ending to a romantic dinner.
1 ounce cocoa powder, such as
Valrhona or Cacao Barry
3 tablespoons red food color ½ cup hot water
1 cup sour cream
12 ounces (2 ¾ cups) cake flour
1 teaspoon salt
6 ounces (1 ½ sticks) butter
12 ounces (1 ¾ cups) sugar
3 cold eggs
1 teaspoon baking soda
1 teaspoon vinegar
Cream Cheese Frosting (recipe follows)
Chocolate Glaze (recipe follows)
Heat oven to 325 degrees.
In a small bowl, combine the cocoa powder, red food color and hot water. Whisk in the sour cream and chill until ready to add.
Sift together the cake flour and salt and set aside.
In the bowl of a stand mixer fitted with a flat beater attachment, cream the butter until soft and fluffy, then slowly stream in the sugar and beat on medium speed until light and fluffy.
Add the eggs 1 at a time, scraping down the sides of the bowl as necessary.
Alternate adding the flour mixture and wet ingredients, starting and ending with flour (2 additions of liquid and 3 of flour). Scrape down the sides of the bowl after each wet addition.
In a small bowl, combine the baking soda and vinegar, and immediately fold the mixture into
the cake batter.
Divide the batter evenly into 2 (8-inch) cake pans.
Bake for 20-25 minutes. Once the cakes are cooled, place in the freezer for at least 1 hour. Once the cake is very cold, cut each cake into 2 even layers.
Stack layers with even amounts of cream cheese frosting in between, using an ice cream scoop to measure. Once the cake is frosted, place in the freezer to set while you make the chocolate glaze.
Pour glaze over the cake so that it gently drips down the sides of the cake.
Serve at room temperature. Makes 10 slices.
Per slice, with frosting and glaze: 1,087 calories (percent of calories from fat, 59), 11 grams protein, 103 grams carbohydrates, 3 grams fiber, 74 grams total fat (2 grams saturated), 235 milligrams cholesterol, 771 milligrams sodium.
Per slice, Red Velvet Cake only: 434 calories (percent of calories from fat, 39), 6 grams protein, 63 grams carbohydrates, 2 grams fiber, 20 grams total fat (11 grams saturated), 104 milligrams cholesterol, 495 milligrams sodium.
CREAM CHEESE FROSTING
6 ounces (1 ½ sticks) unsalted butter, at room temperature
7.5 ounces (1 ¾ cups) confectioners’ sugar
17.5 ounces cream cheese, at room temperature
1 teaspoon vanilla paste
½ teaspoon lemon juice
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and
confectioners’ sugar.
Mix on medium speed and gradually increase to high speed as the butter begins to soften.
Once the mixture is completely smooth, add chunks of cream cheese and continue to mix until smooth and fluffy.
Add vanilla paste and lemon juice, and mix to combine.
Before using, let it come to room temperature and mix until smooth again.
Serves 10.
Per serving: 380 calories (percent of calories from fat, 72), 3 grams protein, 24 grams carbohydrates, trace fiber, 31 grams total fat (19 grams saturated), 87 milligrams cholesterol, 158 milligrams sodium.
CHOCOLATE GLAZE
8 ounces good-quality dark chocolate, such as Valrhona or Cacao Barry
6 ounces (1 ½ sticks) butter
1 tablespoon light corn syrup
¼ cup heavy cream
In a bowl, combine all ingredients. Place the bowl over a double boiler.
Once the mixture has melted halfway, remove it from the heat and stir until fully melted.
Stir the glaze often to prevent it from separating and use at room temperature.
Serves 10.
Per serving: 273 calories (percent of calories from fat, 76), 1 gram protein, 15 grams carbohydrates, 2 grams fiber, 23 grams total fat (14 grams saturated), 45 milligrams cholesterol, 118 milligrams sodium.