Ingredientes
2 1/2 xícaras (250 g) farinha de trigo
1 colher (chá) de fermento em pó
1/2 colher (chá) de sal
2 colheres (sopa) (15 g) de cacau ou chocolate em pó
1/2 xícara (113 g) margarina sem sal em temperatura ambiente
1 1/2 xícaras (300 g) açúcar granulado
2 ovos grandes
1 colher (chá) de baunilha
1 xícara (240 ml) de buttermilk (se não tiver buttermilk, faça assim: adicione 01 colher (sopa) de vinagre ou suco de limão em 1 xícara de leite
2 colheres (sopa) de corante liquido vermelho (eu usei a cor vermelho natal)
1 colher (chá) de vinagre branco
1 colher (chá) de bicarbonato de sódio
Cobertura de Cream Cheese
1 1/2 (360 ml) xícaras de creme de leite fresco (heavy whipping cream)
1 – 8 ounce (227 g) de cream cheese em temperatura ambiente
1 – 8 ounce (227 g) de queijo Mascarpone em temperatura ambiente
3/4 colher (chá) de baunilha
Preparo
Pre aqueça o forno em 350º F ( 175º C). Unte e forre 2 formas de 23cm (9 polegadas) com manteiga e papel manteiga e reserve.
Bolo: Numa tigela misture o trigo, fermento, sal e cacau em pó e reserve.
Noutra tigela bata com um mixer ou batedeira manual a manteiga até ficar cremosa (1-2 minutos). Adicione o açúcar e bata até ficar fofo (2-3 minutos). Adicione os ovos um por vez. Adicione a baunilha bata até misturar tudo.
Numa xícara misture o buttermilk com o corante. Com o mixer em velocidade baixa, misture na massa do bolo alternadamente a mistura de trigo e o buttermilk começando e terminando com a mistura de trigo.
Numa xícara misture o vinagre e o bicarbonato de sódio e rapidamente misture a massa do bolo..
Trabalhando rapidamente, divida a massa em duas despejando nas formas previamente untadas e forradas com papel e alise delicadamente as superfícies dos bolos com as costas de uma colher ou espátula e leve para assar por aproximadamente 30 – 35 minutos ou até estarem assados.
Depois de assadados espere esfriar por 10 minutos. Desenforme e deixe esfriar completamente sobre uma grelha. Embrulhe em plástico e leve ao freezer por no mínimo 1 hora para faciliar o corte ao meio e colocar o recheio e cobertura.
Cobertura de Cream Cheese Frosting: Em um processador ou batedor manual ou mixer, misture o cream cheese e o mascarpone até ficar cremoso. Adicione a baunilha e o açúcar de confeiteiro e bata até ficar cremoso.
Adicione o whipped cream e misture gentilmente. Cubra a tigela e leve a geladeira por 1 ou 2 horas até ficar firme o suficiente para ser usado no bolo.
Com uma faca de serra corte os bolos ao meio e recheie. Cubra-os e pronto. Pode salpicar coco ralado ou lascado. Ou ainda raspas de chocolate branco.
Receita Original
Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 – 8 ounce (227 grams) cream cheese, room temperature
1 – 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 30 – 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier).
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently fold the whipped cream into the cream cheese mixture. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Makes one – 9 inch (23 cm) four layer cake.
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