Her voice wraps you in a soulful, sincere hug.
You just need to listen to this.
Don’t you just want to pull on a shimmery dress and click your heels? Red heels.
Well, we may have red shoes but we certainly don’t have red cake. I wanted a red velvet cake. I had it all pictured in my head. It was lustrous and moist, offset by stark white cream cheese frosting. So what if I had pink food colouring instead of red; fine, we’d have pink cake. But when you run out of plain milk and only have chocolate milk left, it’s pretty much brown cake for you!
But it isn’t the brownest of browns, it border on brown suede shoes sort of brown. And since while we’re at it, we might as well add in some dark chocolate chips, so it can be like a chocolate chip cookie. It’s really such a fun cake to eat on so many levels; sweet cream cheese, moist sponge and a 80% chance of melty chocolate in your mouth. Now that’s an entertaining cake!
Cocoa Velvet Cake (inspired by this recipe)
3/4 cup canola oil
1/2 cup sugar
1 egg, beaten
1/2 cup rice flour
1/4 cup + 2 tbsp sorghum flour
1/4 cup + 2 tbsp tapioca starch
3/4 tsp baking soda
1/2 tsp xantham gum
1/2 cup chocolate rice milk
1 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp cocoa powder
1/3 cup semisweet chocolate chips
1) Preheat oven to 180°C. Line two 5-inch round cake tins with baking paper.
2) Mix the apple cider vinegar with the rice milk and allow to sit while you mix up the rest of the things.
3) In a large bowl, sift the flours, cocoa powder, baking soda together.
4) In the bowl of a KitchenAid, whisk the oil and the sugar together. Add in the egg and whisk on medium for 30 seconds. Add in the flour mix and the soured milk alternately, starting and ending with the flour.
5) Divide the batter evenly between the two cake tins. Sprinkle the chocolate chips over the batter and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool for 15 minutes before removing from tins and allowing to cool completely.
200g cream cheese, softened
60g butter, softened
1.5-2 cups icing sugar, sifted
1) In a bowl of a KitchenAid fitted with a paddle attachment, beat the cheese and the butter together. Add in 1 cup of icing sugar, mix well, before adding in another 1/2 cup. Keep adding until the desired sweetness is achieved. The cake isn’t very sweet so bear that in mind.
Place one cake layer on a plate and spread about 4 heaping tablespoons of frosting on it. Place the next cake layer on top and pile on the remaining frosting, spreading over the top and sides. Allow to ‘set’ for 1-2 hours in the fridge before serving.