Ingredients:
120g soft butter300g caster sugar (I slightly reduced sugar)
2 eggs
20g unsweetened cocoa powder
3cc red liquid dye or powder (you can also use dye gel must adjust the amount depending on the product to dye)
1 sachet of vanilla
240ml whole milk
300g flour
1 teaspoon baking powder
1 tsp salt
3cc white vinegar or lemon juice
Frosting:
400g mascarpone (or fresh cheese)70g icing sugar (or a sauce of white chocolate: white chocolate and cream)
Preparation:
Start incorporate lemon juice (or vinegar) with milk in a mug then add the dye.
Put the butter and sugar (+ vanilla) in a bowl, beat with an electric mixer. Add the eggs one by one, mixing until well incorporated.
Separately, mix the flour, cocoa powder, salt and baking powder in another bowl.
Begin to gradually incorporate the flour, cocoa and baking powder mixture alternately with sour milk in the bowl of beaten butter. Begin and end with the flour.
Bake about 25 to 30 minutes. A skewer inserted should come out clean inside.
Let cool in pan for 10 minutes (cakes are fragile!!).
Ask a grid on the cake and flip the cake over.
Cool completely before covering film and refrigerate at least 1 hour and better overnight. (Cakes are easier to freeze and garnish if they are cold).
Add the very cold liquid whipping cream and beat until thick but creamy texture that can be thick enough to fill and cover the cake.
IMMEDIATELY STOP THE BEAT soon TEXTURE thickened.
You can adjust the texture if necessary. To thicken add sugar to soften a little cream. (Especially no cheese which would lumps at this stage). Otherwise you can use the rainbow cake frosting.
Put the butter and sugar (+ vanilla) in a bowl, beat with an electric mixer. Add the eggs one by one, mixing until well incorporated.
Separately, mix the flour, cocoa powder, salt and baking powder in another bowl.
Begin to gradually incorporate the flour, cocoa and baking powder mixture alternately with sour milk in the bowl of beaten butter. Begin and end with the flour.
Bake about 25 to 30 minutes. A skewer inserted should come out clean inside.
Let cool in pan for 10 minutes (cakes are fragile!!).
Ask a grid on the cake and flip the cake over.
Cool completely before covering film and refrigerate at least 1 hour and better overnight. (Cakes are easier to freeze and garnish if they are cold).
Cream cheese frosting / Cream Cheese Frosting:
Beat cheese and sugar with beaters egg whites slowly so that it is smooth and creamy, not to liquefy.Add the very cold liquid whipping cream and beat until thick but creamy texture that can be thick enough to fill and cover the cake.
IMMEDIATELY STOP THE BEAT soon TEXTURE thickened.
You can adjust the texture if necessary. To thicken add sugar to soften a little cream. (Especially no cheese which would lumps at this stage). Otherwise you can use the rainbow cake frosting.
Bravo Amel
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