Alma Bax Red wine velvet cake with whipped mascarpone is a delicious, decadent dessert that’s perfect for the holiday season. It’s easy to make and tastes amazing!
The red velvet cake recipe is a dessert recipe that uses red food coloring to create the signature hue. It’s made with cream cheese, butter, sugar, cocoa powder, and flour.
Cake:
- 16 tablespoons unsalted butter (225 grams or 2 sticks) at room temperature, plus extra for pans
- 345 g (334 cup) all-purpose flour, plus more for pans
- 2 cups (380 grams) dark brown sugar, tightly packed
- 13 cup granulated sugar (135 grams)
- 4 big room-temperature eggs
- red wine, 2 cups (475 ml) (any kind you like)
- vanilla extract (two tablespoons)
- Dutch cocoa powder, 113 cup (115 grams)
- 12 tbsp baking soda
- 1 teaspoon powdered baking soda
- 34 teaspoon cinnamon powder
- a quarter teaspoon of table salt
Filling:
- Mascarpone cheese, 16 ounces (500 grams)
- 280 g confectioners’ sugar (212 cup)
- 1 teaspoon of salt
- a quarter teaspoon of vanilla extract
Instructions:
Red wine, chocolate, and a smidgeon of cinnamon make up the taste trinity, which you’ll soon realize were always intended to be together.
- Preheat the oven to 325 degrees Fahrenheit. Line the bottoms of three 9-inch round cake pans with parchment paper, then butter and gently flour the parchment and exposed sides of the pans, or spray with nonstick spray. Cream the butter in a large mixing basin with an electric mixer on medium speed until creamy. Add the sugars and beat for 3 minutes, or until fluffy. After that, whisk in the eggs, red wine, and vanilla extract. Don’t be concerned if the batter is uneven. Sift together the flour, cocoa, baking soda, baking powder, cinnamon, and salt over the wet ingredients. Mix until three-quarters of the batter is mixed, then fold in the remainder using a rubber spatula. Pour batter into prepared pans (about 212 cups batter per pan). Preheat oven to 350°F and bake for 25 minutes, or until a cake tester inserted in the middle of each layer comes out clean. Each cake should have a glossy, smooth top that looks like a pool of chocolate. Cool for approximately 10 minutes in the pan on a rack, then turn out and cool completely on a cooling rack.
- Trim the tops of your cakes if they’ve domed a little and you want beautiful equal layers in your stack. To level out the cake, use a long serrated knife held horizontally and gentle back-and-forth movements with your palm on top of it. No one will mind helping you clear “debris” if you share the cake crumbs with whomever is around.
- In a medium mixing bowl, beat the mascarpone with the confectioners’ sugar, pinch of salt, and vanilla extract on medium speed for approximately 1 to 2 minutes, or until the mixture is light and fluffy.
- Spread one-third of the filling over the first cake layer on a cake stand or dish. Continue with the last two layers. Place the cake in the refrigerator until ready to serve.
Jamie Oliver’s chocolate red wine cake is a delicious dessert that can be prepared in less than an hour. The cake is topped with whipped mascarpone and chocolate shavings. Reference: chocolate red wine cake jamie oliver.
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Ben Austin 