Red velvet has always been popular since its debut in the food industry. Clients would often ask me if I offer red velvet as one of the flavors for my baked goodies, which eventually led me to looking for the best recipe that would satisfy red velvet enthusiasts. I’ve tried and tested more than a dozen red velvet recipes and they’ve always left me unsatisfied….unsatisfied until I came across this October 2012 issue of FOOD Magazine Philippines. I just made a few changes to make it more moist and yummy. Enjoy!!!!
1-1/4 cups fresh milk
100 grams chopped dark chocolate
1 teaspoon pure vanilla extract
3 large whole eggs
2 tablespoons liquid red food color or 1-1/2 tablespoons gel red food color
2 cups sifted cake flour
1/3 cup sifted powdered cocoa
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon iodized salt
2/3 cup melted butter
1-1/2 cups white sugar
- Preheat oven to 325°F. Grease 2 round 8-inch cake pans or line cupcake/muffin tins with cupcake liners.
- In a double boiler, heat milk until simmering then add chopped chocolate and vanilla extract. Set aside until cool.
- In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- Add melted butter, eggs, food color, and chocolate-milk mixture to the dry ingredient mixture.
- Mix at low mixer speed until well combined (approximately 2 minutes).
- Pour into prepared pans or cupcake trays. Bake cakes for 40 minutes and cupcakes for 20 minutes, or until tester inserted in center comes out clean.
- Allow to cool and frost with your desired frosting such as IMBC or MMF.
- Ready to serve.