Red velvet cake taste like a perfect balance between chocolate and vanilla. It’s commonly served with delicious cream cheese frosting and is deep brownish red colour. Pretty much it’s just made with coco powder added with butter or buttermilk. The bright red colour is achieved by adding red food colouring or in some recipes beetroot. This recipe is extremely simple and easy to make… I must warn you, the mixture does look like vomit for the first part of the process but comes together once you add the flour. The white chocolate bits are optional but I prefer to add them as they produce delicious little moist sockets.
Recipe adapted from Smells Like Home.
+ 200gm unsalted butter, at room temperature
+ 2 cups caster sugar
+ 4 large eggs, at room temperature
+ 3 tbsp unsweetened cocoa powder
+ 1tsp red food coloring
+ 2 1/2 tsp vanilla extract
+ large pinch of salt
+ 2 1/4 cups all-purpose flour
+ 300gm white chocolate chips
+ icing sugar for dusting
1. Preheat the oven to 180c.
2. Oil and line with grease proof paper a 20 x 20 baking tray.
3. With a mixer beat the butter until light and fluffy on medium speed, add sugar slow steady stream and mix until just combined, add 1 egg at a time mixing in-between for further few minutes, turn off mixer.
4. Add vanilla, coco powder and food colouring and mix with a spatula or wooden spoon.
5. Turn the mixer back on medium speed and add the flour in a slow steady stream, add salt and only mix for a few minutes until mixture is all combined.
6. With a spatular or wooden spoon, mix in white chocolate chips.
7. Pour batter into your baking tray and bake for 45 – 55 minutes or when cooked, you can test doneness by placing a tooth pick in the middle and if it comes out clean it’s done.
8. Rest brownies for at least 25 minutes before you take them out of the tray and dust with icing sugar.