People seem to either love or hate the Red Velvet cake. I blame it on the unnatural bright red color that can only come from a bunch of terrible chemicals that may or may not make you crazy. Some people don't like the fact that it is a light chocolate cake--neither a full bodied chocolate experience nor a vanilla cake but somewhere in between. In fact, now that I write this up, it is a wonder there are fans of the Red Velvet cake at all!
I hate the chemicals, but I don't mind the light chocolate flavor, if in fact there is flavor. The first time I made Rose's red velvet cake, was for the Heavenly Cakes bakethrough, and I found the cake to be lacking in chocolate flavor. Great texture, but that was all. So this time, I heeded the note that suggests increasing the cocoa powder for a more chocolaty flavor. It was a good note, as the cake was lightly chocolaty like one would expect.
The original recipe calls for the rose shaped bundt pan from NordicWare, but I recently acquired the Heritage bundt pan and was eager to use that. Plus, I do not need any more bundt pans.
The cake is super simple to mix. Only egg whites are used, which is nice because my egg white stash is growing yet again. There's a mixture of oil and butter for the fat, which keeps it moist a little longer yet there's still a little butteriness. Good things.
The recipe calls for glazing the cake in a raspberry sauce and serving with whipped cream. I just couldn't gather the energy to make a raspberry sauce so I skipped the glaze and served it White Ganache, aka White Chocolate Whipped Cream. This way those who insist on the traditional pairing of Red Velvet Cake and Cream Cheese Frosting wouldn't have to stretch their palates too much. The recipe is in The Cake Bible, and basically you melt about 3 oz of good white chocolate with some of the cream, then set aside to cool. The rest of the cream is whipped until beater marks show, then the chocolate-cream mixture is poured in and the whole thing beat to stiff peaks. I stopped before stiff peaks because we were impatiently waiting for cake.
The White Ganache almost stole the show, and we began dreaming of all the other uses Rose suggests for the stuff. Eating with fresh berries, turning into white chocolate mousse, filling a chocolate cake, just eating out of hand or on top of ice cream....
Red is one of the hardest colors to photograph properly (especially with my amateur setup) so the colors in my pictures are all over the place. Despite the overall darkness, this photo gives a proper show of the fun house red color.
A delicious cake, but I will stick to Nigel Slater's chocolate-beet cake when I have a hankering for Red Velvet.