Mahogany Velvet Cake

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Mahogany Velvet Cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mahogany Velvet Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look wonderful. Mahogany Velvet Cake is something which I've loved my whole life.

Many things affect the quality of taste from Mahogany Velvet Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mahogany Velvet Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mahogany Velvet Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mahogany Velvet Cake estimated approx 30 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Mahogany Velvet Cake using 18 ingredients and 7 steps. Here is how you can achieve that.

When you gotta make one cake for two special people, It’s not uncommon for me to try and create a hybrid of their favourites. Introducing: the Mahogany Velvet. A delightful combination of Red Velvet and Coffee Cake. ❤️
Tip: don’t be tempted to put this in the fridge, or it will go stale very quickly. It will keep for 4 days in an airtight container! #mycookbook

Ingredients and spices that need to be Prepare to make Mahogany Velvet Cake:

1. For the Mahogany espresso cake
2. 150 g plain flour
3. 1/4 tsp baking powder
4. 10 g cocoa powder
5. 150 g caster sugar
6. 2 medium eggs
7. 1/2 tsp salt
8. 1/2 tsp vanilla extract
9. 2 tbsp fresh espresso coffee
10. 150 ml buttermilk
11. 1 tsp bicarbonate of Soda
12. 16 ml lemon juice
13. 10 g red food colour paste
14. For the espresso cream cheese frosting
15. 350 g icing sugar
16. 85 g melted butter
17. 200 g full fat cream cheese
18. 2 tbsp fresh espresso coffee

Steps to make to make Mahogany Velvet Cake

1. Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan.
2. Sieve the flour, baking powder and cocoa powder together 3 times. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. Whilst still beating, pour in the oil and mix until fully incorporated.
3. Mix together the buttermilk, bicarb and lemon juice in a bowl and add to the egg mix. Then add the flour mix and fold together gently until fully combined. Add the espresso and red food colouring and mix gently until the batter is a deep red with no streaks.
4. Divide the batter equally between the two tins and bake in the centre of the oven for around 30 minutes or until a skewer inserted comes out clean. Keep and eye on them so they don’t over bake, but don’t open the door to check until the cakes as been in for at least 25 minutes or they may sink. Leave the cake to cool completely in the tin on a wire rack.
5. Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready.
6. To make the frosting: put the cream cheese and icing sugar in a large mixing bowl and beat together until smooth. Add the butter and espresso and beat for at least 4 minutes until smooth and glossy. Taste for strength.
7. To assemble: Place the first layer of the cake on your serving plate and spread a few tablespoons of icing on top using a palette knife. Top this with another layer and keep repeating icing and cake until all layers are assembled. Spread the remaining icing on the top and sides of the cake and smooth out as you go. Let it set for around an hour before serving. Decorate however you wish!

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