How To make Chocolate Velvet
Ingredients
2 1/4
cups
flour, unshifted
1
teaspoon
baking soda
1/4
teaspoon
baking powder
1 1/2
cups
sugar
3
large
eggs
1
teaspoon
vanilla
1
cup
mayonnaise
4
ounces
baker's unsweetened chocolate, 4 squares melted
1 1/3
cups
water
Directions:
Crunchy Coconut Topping (below)
Grease and flour a 13 x 9 x 2 inch baking pan.
In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 min. or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate. At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition.
Pour into pan.
Bake in 350 degree F oven 45 min. or until tester comes out clean.
Cool completely in pan. Serves 15
Crunchy Coconut Topping:
In saucepan, stirring constantly, bring 3/4 cup firmly packed brown sugar and 1/4 cup margarine to boil over medium heat, boil 2 minutes.
Add 3 Tbsp. milk, 1-1/3 cups flaked coconut and 1/2 cup chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6 inches from heat 3 minutes or until golden brown. Cool.
How To make Chocolate Velvet's Videos
Simple & Delicious Red Velvet Chocolate Cake
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???? Red Wine Chocolate Velvet Cake Recipe - Glen And Friends Cooking
This Red Wine Chocolate Velvet Cake Recipe is a great way to use up a part bottle of red wine... Everyone knows (or should) that red wine and chocolate pair really well, so why not try out this red wine and chocolate Cake recipe? Red wine cake recipes make a very moist and delicious cake.
Ingredients:
230g (250 mL / 1 cup) unsalted butter, at room temperature
430g (500 mL / 2 cups) brown sugar
150g (175 mL / ¾ cup) granulated sugar
4 large eggs
10 mL (2 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
375 mL (1½ cups) red wine
155 mL (½ cup + 2 Tbsp) buttermilk
400g (925 mL / 3¾ cup) all purpose flour
130g (250 mL / 1 cup) Dutch process cocoa powder
2 mL (½tsp) baking soda
5 mL (1tsp) baking powder
5 mL (1 tsp) coarse salt
Method:
Preheat oven to 160°C (325ºF).
Grease, flour and line the bottom of three 9 (23 cm) round cake pans with parchment.
Cream the butter until light and fluffy.
Add the sugars and continue to cream until fluffy.
Add the eggs one at a time and beat well, between additions.
Beat in the vanilla, and chocolate liqueur.
Mix in the red wine, and buttermilk.
Sift the flour, baking soda, baking powder, cocoa, and salt together.
Stir the dry into the wet, in 2 or 3 additions.
Divide the batter between prepared pans.
Bake for 25 - 35 minutes, or until a cake tester inserted into the centre of each layer comes out clean.
About half way through the bake, shuffle the pans for even baking.
Cool in pans on a rack for about 10 mins, then remove from pans and cool the rest of the way on a cooling rack.
Ice with a cream cheese or mascarpone frosting.
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How To Use Velvet Sprays from FunCakes
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Add that professional #velvet #texture to your frozen cakes and bavarois with the FunCakes Velvet #Sprays. In this video we show you how to add that texture easily to your creations.
Looking for more information about the Velvet Spray:
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The Only CHOCOLATE CAKE You Need
❤️GET THE COOKBOOK:
❤️SUBSCRIBE This is THE one. The chocolate cake recipe that has spoiled my family rotten and made them super picky. My goodness yall, seriously, this is probably one of the best homemade chocolate cakes I’ve ever had. It’s moist, fluffy, dark and downright delicious! And let’s not even talk about that divine chocolate buttercream frosting that sets it off like a boss!!
I hope you guys enjoy this chocolate cake as much as we do! Happy Holidays!
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Master Class Chocolate Velvet Texture