JR III

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_You can bake this without oven. Red velvet_

What makes a good red velvet cake is the reaction of buttermilk,vinegar and baking soda.
Ingredients
> 1 Large Egg
> 147ml Vegetable Oil
> 150g Granulated Sugar
> 2ml Vanilla Extract
> 2ml Vinegar
> 15ml Red Food Coloring
> 125ml Buttermilk
> 188g Flour
> 3g Baking soda
> 2g Cocoa Powder

Directions
1. In a bowl, combine the dry ingredients(flour + baking soda + cocoa powder).

2. Mix egg, oil, sugar and vanilla till fluffy. Then add in vinegar and food coloring.

3. Sift in half of the dry ingredients (flour, cocoa powder & baking soda) then mix.

4. Add buttermilk and then add the remaining half of the dry ingredients, mix till it is well incorporated. Do not over mix

5. Bake at 180c for 20-30mins or until a cake tester comes out clean.

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Full Recipe 👇👇

Triple Chocolate Cake

Ingredients:

1½ cups all-purpose flour

1½ cups granulated sugar

¾ cup unsweetened cocoa powder

1½ tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1 cup semi-sweet chocolate chips

8 oz dark chocolate, chopped (for ganache)

1 cup heavy cream

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in boiling water. Batter will be thin.

Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Kcal: 520 | Servings: 10

Silky Chocolate Mascarpone Mousse Domes with Shiny Mirror Glaze and Cocoa Crumb Base

Ingredients:

Chocolate Cake Base:

1 cup chocolate cake crumbs (from baked cake or brownies)

2 tablespoons melted butter

Chocolate Mascarpone Mousse:

200 g dark chocolate, finely chopped

250 g mascarpone cheese

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon unflavored gelatin

2 tablespoons cold water

Mirror Glaze:

1/2 cup water

1/2 cup sugar

1/2 cup heavy cream

1/4 cup cocoa powder

1 teaspoon gelatin powder

2 tablespoons cold water

Decoration:

Cocoa powder for dusting

Chocolate curls or shavings

Fresh raspberries or blueberries

Directions:

Combine chocolate cake crumbs with melted butter and press firmly into the bottom of silicone dome molds to create a compact base. Chill in the refrigerator for 15 minutes.

Sprinkle gelatin over cold water and let it bloom for 5 minutes.

Melt the dark chocolate gently over a double boiler or in short microwave bursts, stirri

JR III

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