Calling Red Velvet a cake that has nothing red about it may seem a bit contradictory. Perhaps it is, but there is actually a reason why this cake is called Red Velvet Chocolate.
Today, March 16, 2019, the blog turns exactly 1 year old. That’s right, one year since I started this adventure, which at first seemed miraculous.
A year in which I did many things, and learned a lot about this digital world, and, mainly, a year in which I learned that nothing is easy in life if we don’t really fight for what we want.
And it is in this world of learning that I find myself today, writing this post. I’ve learned that this blog, despite being something fun and that gives me pleasure, also gives me a lot of work and dedication. And that you, who are there on this side and who accompany me, are the main reason why I am on this side.
And since you are the center of all this, let’s find out what is Red Velvet Chocolate.
Why did I call my cake Red Velvet Chocolate?
Well, the Red Velvet cake is a typical American cake that was born from the use of beetroots as a natural coloring. Now, as the blog turns one year old and I wanted to bring you something to celebrate. Thus came this Red Velvet Chocolate Cake.
However, this cake is not red, like the traditional Red Velvet. And why is this? Because in addition to using processed ingredients, which do not let the beetroot act as a natural coloring, we also use cocoa.
To make my life easier, I used my Yammi to help me in this process, but Red Velvet Chocolate Cake is pretty easy to make. Since the cake has three layers and a lot of steps, it’s a bit of a slow process. Hence, all help is welcome.
And voilà, now that the mystery is unraveled, let’s get to the recipe?
Red Velvet Chocolate Cake Recipe
For the Cake:
- 6 small (or 4 medium) beetroots
- 6 eggs
- 1 cup milk
- 3 tbsp coconut oil
- 2 tbsp rice vinegar
- 1 cup wheat flour
- 1 cup spelt flour
- 1/2 cup cocoa powder
- 2 cups brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
For the filling/frosting:
- 1 package mascarpone cheese
- 1 cup white sugar
- Preheat the oven to 180º.
- Start by separating the egg yolks from the egg whites and set aside.
- Beat the egg whites until stiff, in the Yammi, for 6 min, on vel 4. Set aside.
- Peel the beetroots and cut them into pieces. Place them in the Yammi and press the crush/mash button. Repeat this process 3 times, so that the beetroots are well shredded.
- Place in the bowl, along with the shredded beetroots, egg yolks, coconut oil, and rice vinegar, and program for 10 min at speed 11.
- Add the sieved flour and cocoa.
- Add the sugar and program for 6 min on speed 9.
- Add the previous mixture to the egg whites, stirring slowly. Add the mixture to the egg whites until no more white bits can be seen. The mixture should turn pink/purple.
- Then add the yeast and the baking soda. Mix well and let it rest for 5 minutes.
- Divide the cake batter into 3 cake pans, previously greased with coconut oil and flour.
- Bake each one for approximately 30/40 min, or until a toothpick comes out clean.
- While the cakes are in the oven, prepare the frosting by beating the mascarpone cheese well with the sugar.
- Put it in the fridge for about 45 minutes.
- Once the cakes are ready, let them cool before assembling, so that the frosting does not melt.
- Assemble the cakes following the following process: place one of the cakes on the bottom, put a good layer of frosting on top, place the next cake on top, and fill it. Finally, place the last layer of cake and pour the remaining icing, so that there is a good white layer on top.
Decorate to taste. I used some strawberries, to give the cake a nice color.
Suggestion: The cake doesn’t taste much like beetroots, but you can notice a slight flavor. If you would prefer to not taste them as much, use only 3 beetroots.
If you don’t have a Yammi, make this cake in a blender. The result will be quite similar.
You can also make a cream frosting, or even a chocolate ganache if you prefer.
Apart from the frosting, this is a very healthy cake. All the ingredients used are whole grain or less processed than the best-known version of them. You can also use plant-based drinks instead of cow’s milk if you prefer.