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Very Red Velvet Mud Cake


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Ingredients

24 slice(s)

Cake Mixture

  • 250 g dark chocolate
  • 250 g Butter, room temp
  • 200 g water, or alcohol
  • 340 g plain flour
  • 30 g cocoa
  • 0.5 tsp Carb Soda
  • 1 heaped teaspoon baking powder
  • 490 g sugar
  • 2 tablespoons Red food colouring, powder
  • 2 tbsp EVOO (extra virgin olive oil)
  • 1 tsp vanilla extract
  • 150 g buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 4 eggs, large, room temperature
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Recipe's preparation

    Cake Mixture
  1. Preheat oven to 150c Grease and line a deep 23cm round tin Place chocolate, butter, sugar and water in TM bowl 50deg/3 mins / speed 2

  2. Add remaining ingredients (except eggs) mix 30 secs sp4-5.with blades running sp 3, add the eggs, mix for 1 min.

    Scrape sides down and then mix  another 30secs / sp 4 

  3. Pour mixture into prepared pan and level. Bake for about 1 hour and 30 minutes.

  4. Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.

  5.  When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. We turn the cake upside down to give a flat surface for icing.

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Tip

Best Made the day before, wrap in glad wrap, then foil. I made it a week ahead and froze it.

I made this recipe up as I wanted a  very moist red velvet cake for Hubby's birthday June 13. I halved the mixture between one 6" cake tin and some muffin cases. Very moist, very dense. I can recommend Tia Maria for an alcoholic infusion!

I used three different layers for a  ribbon effect: whole orange cake, strawberry cake, and very red velvet cake, sandwiched with orange butter, strawberry butter, topped with raspberry jam,  and served with a side of cream.

If you want it less rich, you could omit the cocoa.

If you wish to use red liquid colouring use less water accordingly.

Red velvet cake traditionally uses cream cheese or ermine icing.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious thank you I used food colouring drops so...

    Submitted by Daliuk on 29. April 2017 - 15:34.

    Delicious thank you! I used food colouring drops so wasn't very red, but everyone enjoyed it.

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  • Hi should it be iced the next day or once it's...

    Submitted by Renee_mb on 9. December 2016 - 09:44.

    Hi should it be iced the next day or once it's cooled as it says it's better made a day before?

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  • I made this cake for my

    Submitted by Beaumont1mumma on 25. June 2016 - 20:51.

    I made this cake for my daugthers birthday cake. Every one commented how it was. I divided the mixture between 4 cake tins and reduced the cooking time 

    Birthday cake Birthday cake

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  • Hi, if I divide the mixture

    Submitted by teenybopperking on 26. April 2016 - 08:35.

    Hi, if I divide the mixture between a square cake tin and a 6 hole muffin tray, how long do I need to bake each for?

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  • I have made this cake twice

    Submitted by Bigbill on 5. January 2016 - 21:38.

    I have made this cake twice using gluten free flour and red liquid food colouring. They turned out perfectly both times. I have also used the recipe as a chocolate mud cake with no food colouring and again it was perfect! Great recipe. Thanks for sharing  tmrc_emoticons.)

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