chicken-and-egg - page 37

Chicken & Egg. Welfare and Food Together.
This chocolatey red velvet
cake is a real showstopper
Serves 12-14
Preparation time: 40 minutes,
plus cooling & setting
Cooking time: 1 hour 10 minutes
Total time: 1 hour 50 minutes,
plus cooling & setting
200g salted butter at room
temp, plus extra for greasing
350g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 ½ tbsp cocoa powder
¼ tsp fine sea salt
375g caster sugar
3 free range eggs
1½ tsp vanilla extract
284ml carton buttermilk
1 tbsp white wine vinegar
2 x 10g packs Dr Oetker
red gel food colour
Cream Cheese Filling:
120g salted butter at room temp
120g Philadelphia soft cheese
120g icing sugar
Chocolate Icing:
300ml carton double cream
250g dark chocolate (70% cocoa),
roughly chopped
1½ tbsp liquid glucose
50g white chocolate,
roughly chopped
Preheat the oven to 170˚C, gas mark 3. Grease the
base and sides of a 23cm springform cake tin and
line with baking parchment. Sift together all the dry
ingredients except the sugar; set aside. Using electric
beaters, cream the butter and sugar for 1 minute. Add
the eggs, 1 at a time, beating after each addition, then
beat in the vanilla. Beat in ¼ the dry ingredients, then
1/3 the buttermilk and repeat, until fully combined. Mix
the vinegar and food colouring together; beat into the
mixture. Scrape into the tin and spread until level; tap
the tin on the work surface to knock out any air bubbles.
Bake for 1 hour or until a skewer inserted into the centre
comes out clean. Set on a wire rack and leave to cool
completely in the tin.
For the filling, use electric beaters to beat together the
butter, soft cheese and icing sugar. Remove the cake
from the tin and cut horizontally into 3 even layers (use
a serrated knife). Take the bottom layer and place on a
baking sheet, spread with ½ the filling, then repeat with
the middle layer of cake and remainder of the filling; top
with the final layer of cake. Leave to set in the fridge for
20-30 minutes.
For the icing, melt the cream, chocolate and glucose
together in a heatproof bowl set over a pan of barely
simmering water (making sure the base of the bowl
doesn’t touch the water). Melt the white chocolate in
another bowl using the same method and pour into a
small piping bag.
Invert the cake onto a wire rack so there is a flat
surface for the icing; set over a tray to catch the drips.
Working quickly, pour the dark chocolate icing over the
middle of the cake. With a palette knife, use long strokes
to push the icing over the sides to create an even
coating over the whole cake.
Starting slightly off centre, pipe a white chocolate
spiral from the centre of the cake out to the edges (the
tighter the lines, the more dramatic the effect). Take a
cocktail stick and, starting from the centre, pull it through
the white chocolate to the outside. Repeat, working
around the cake, to create a spider’s web effect (see our
Food Editor’s Top 5 page for more tips). Let the icing set
for about 20-30 minutes. To store, keep refrigerated, and
bring to room temperature before eating.
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