Ingredients
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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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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
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
Pour mixture into prepared pan and level. Bake for about 1 hour and 30 minutes.
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.
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.
Cake Mixture
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
A big hit with all.
Perfect!
I have tried a few red velvets, a few have been great especially the white chocolate version i make with strawberry ganache filling, not dense, as a white mud, it has a nice flavour.
I was after a denser texture to cover the cake in fondant and that won't crumble when cutting it. I think i have ended my search for the perfect red velvet mud. This cake is lovely, and has a great chocolate flavour. I used the whole bottle of the queens pillar box red and used 150g water not the 200g and deducted the sugar to 460g.
I have doubled the recipe and made 3x8 inch tins. I have placed them in the freezer for a few days and will take them out and fill with white chocolate strawberry ganache then fondant.
Thank you anniembee for tweaking the recipe and sharing ☺
Delicious thank you! I used food colouring drops so wasn't very red, but everyone enjoyed it.
Hi should it be iced the next day or once it's cooled as it says it's better made a day before?
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
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?
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
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