Easiest Way to Make Super Quick Homemade Mahogany Velvet Cake

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, mahogany velvet cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mahogany Velvet Cake is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Mahogany Velvet Cake is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have mahogany velvet cake using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mahogany Velvet Cake:

1. Take For the Mahogany espresso cake
2. Get 150 g plain flour
3. Prepare 1/4 tsp baking powder
4. Make ready 10 g cocoa powder
5. Take 150 g caster sugar
6. Take 2 medium eggs
7. Get 1/2 tsp salt
8. Make ready 1/2 tsp vanilla extract
9. Take 2 tbsp fresh espresso coffee
10. Get 150 ml buttermilk
11. Take 1 tsp bicarbonate of Soda
12. Make ready 16 ml lemon juice
13. Get 10 g red food colour paste
14. Make ready For the espresso cream cheese frosting
15. Make ready 350 g icing sugar
16. Make ready 85 g melted butter
17. Get 200 g full fat cream cheese
18. Prepare 2 tbsp fresh espresso coffee

Instructions to make Mahogany Velvet Cake:

1. Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan.
2. Sieve the flour, baking powder and cocoa powder together 3 times. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. Whilst still beating, pour in the oil and mix until fully incorporated.
3. Mix together the buttermilk, bicarb and lemon juice in a bowl and add to the egg mix. Then add the flour mix and fold together gently until fully combined. Add the espresso and red food colouring and mix gently until the batter is a deep red with no streaks.
4. Divide the batter equally between the two tins and bake in the centre of the oven for around 30 minutes or until a skewer inserted comes out clean. Keep and eye on them so they don’t over bake, but don’t open the door to check until the cakes as been in for at least 25 minutes or they may sink. Leave the cake to cool completely in the tin on a wire rack.
5. Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready.
6. To make the frosting: put the cream cheese and icing sugar in a large mixing bowl and beat together until smooth. Add the butter and espresso and beat for at least 4 minutes until smooth and glossy. Taste for strength.
7. To assemble: Place the first layer of the cake on your serving plate and spread a few tablespoons of icing on top using a palette knife. Top this with another layer and keep repeating icing and cake until all layers are assembled. Spread the remaining icing on the top and sides of the cake and smooth out as you go. Let it set for around an hour before serving. Decorate however you wish!

So that is going to wrap this up with this special food mahogany velvet cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!