Red Velvet Cake

Ingredients


For the Cake:


0.5 cup shortening
1-2 tbsp butter
1.5 cups sugar
2 eggs
2.5 cups all-purpose flour, sifted
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 30 ml bottle red food coloring
1.5 teaspoons baking soda
1 tablespoon apple cider vinegar


For the Frosting:

250 g pack cream cheese

250 g Mascarpone cheese

1 teaspoon pure vanilla extract

1 cup icing sugar, sifted

1.5 cups heavy whipping cream

Start with the ingredients for the cake. Grease and flour two 9 inch pans and set aside.


Using a hand mixer or processor, cream together the shortening, butter and sugar. Add in eggs one at a time, and mix well.


Sift the flour two to three times. Add into the cake mix, alternating with the buttermilk. Mix continuously until fully integrated. Add in the vanilla extract.


In a separate bowl, mix the cocoa and food colouring. Add the full 30 ml bottle, then add 30mls water. Whisk until smooth.


Mix colouring/cocoa mix into red velvet cake batter until fully integrated.


In a separate bowl, mix the vinegar and baking soda. At this point, it'll fizzle and react. Once the baking soda has dissolved, fold into the cake batter. Separate the cake batter into the two lined cake pans, and slide into an oven preheated to 350F degrees.


Bake for ~25 mins. Insert a toothpick into center. If it comes out clean, cakes are ready. Remove from pans and allow to cool.


For the Frosting:


Using a hand mixer, beat together the cream cheese and mascarpone until smooth. Add in the vanilla and icing sugar slowly until smooth. Use a whisk to mix the cream in. If necessary add more sugar until the right thickness is achieved for frosting. Place in fridge for at least an hour until fully cooled.


Layering:


Wilde Oscar says: If the two cakes are not perfectly flat, you may want to use a knife to even the tops and smooth out any imperfections, otherwise the layered cake may end up looking like the leaning tower of pisa.



Place the first cake on serving platter, and add a thick layer of frosting on top (~3/4 cm thick). Place the second cake on top. Liberally add icing along edges and sides. Garnish with shredded chocolate.