Personal chef Karen Dar Woon (aka Your Secret Chef) from Vancouver, British Columbia has created a terrific version of the perennially classic “Red Velvet” Cake that’s always a hit this time of year. The cake is said to have originated in the American deep south- in fact no proper southern belle gets married without one at her wedding.
The “red velvet” colour is attributed to the colour of the cocoa when mixed with what Karen believes is likely other acidic ingredients (buttermilk or vinegar for example). Back in the day, bakers used beet juice and then red food colouring to enhance the cake’s unique shade. Wikipedia even states that Canada’s own Eaton’s department stores used to proudly make their version of the recipe for all in-store bakeries in the 40s and 50s. Who knew!?
The Devil's Chocolate is All in the Details
Karen’s cake takes a few extra cares in developing a deep, rich flavour and velvety texture (so often lacking in many red velvet cakes on the market) by using “extra brute” cocoa from Cocoa Barry. She also used cooked beets to provide colour, moisture, additional nutrients and even fibre. “As well, the beets add a mysterious earthiness to the finished cake,” says Dar Woon. And who wouldn’t prefer to eat a more mysterious and nutritious cake than one made with red food colouring? She tops off her creation with a cream cheese based frosting that has enough body to frost the layers and fill in any gap.
Without further ado, here is Karen Dar Woon’s Red Velvet Cake- just in time for Valentines!
Red Velvet Cake Recipe courtesy of Karen Dar Woon
MAKES: 1 - 9x13 pan, or 2 - 9” layers
ACTIVE TIME: 30 minutes TOTAL TIME: 4 hours, including cooking and
cooling time for beets
Ingredients:
- 1-1/4 – 1-1/2 Cups Beets; cooked, mashed and cooled (about 500 gm)
- 3 Eggs, large
- 3 oz. (85 gm) Cocoa, about 3/4 cup
- 1/2 tsp Vanilla
- 1-1/4 Cups (300 ml) Oil
- 15 oz. (420 gm) Flour; sifted, about 3 cups
- 15 oz. (420 gm) Brown Sugar, about 2 cups packed
- 1 tsp Salt
- 1-1/2 tsp. Baking soda
Method:
- Cream oil, sugar and vanilla; add in eggs.
- Add mashed beets; mix to blend.
- Sift together three times all dry ingredients; add to oil mixture. Mix
- for 2 minutes on med-high speed, scraping bowl from time-to-time.
- Bake at 350 for 35 to 40 minutes.
- Cool on rack in pan. Remove cake from pan and wrap for storage.
- Refrigerate if keeping longer than 2 days.
- After frosting the cake, store in refrigerator.
Cream Cheese Frosting Recipe
Ingredients:
- 1/2 cup (120 gm) butter
- 1 tsp (5 ml) vanilla
- 1 cup (250 gm) package “light” cream cheese
- 1 kg powdered sugar
Method:
- Cream together butter, vanilla and cream cheese in large bowl of electric mixer, until light & fluffy.
- Slowly stir in powdered sugar, then beat on medium spead about 2 minutes.
- Add a little hot water to thin to spreading consistency, if required.
Chef’s Tips:
- After removing cake from pan(s), chill, uncovered, for about 1hour before frosting.
- Brush crumbs away with a dry pastry brush. Before frosting the cake, place strips of waxed paper or parchment between the bottom cake layer and the cake plate, to catch drips or crumbs. Remove the strips of paper before serving.
- A chilled cake will not “shed” as many crumbs as a warm cake; cool your cake completely before attempting to frost.
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