Happy July 4th, friends!
It's shaping up to be a rainy holiday, so our fireworks-watching will have to wait. No matter. We'll save the barbecuing for later and carry on indoors with a big slice of red velvet bundt cake! It's a little less literal than my red + white + blue concoction from last year's 4th, but silver crystal sugar on dark chocolate ganache will always remind me of fireworks against a night sky.
The usual topping for this cake is made with cream cheese (no surprise there, right?), but this time I decided to break tradition and completely enrobe the cake in dark chocolate ganache. I can never leave well enough alone, so on went a crown of whipped cream and bunches of chocolate curls (and that's the royale part!).
If you're new to making chocolate curls, then clickety-click over to my video. With a little practice, you'll be curling like a pro! Nowadays, it's one of my favorite pastimes (along with crystallizing rose petals and stamping chocolate ).
(It's the little things- always and ever!)
There's something about the look, feel, and flavor of this cake... It makes me want to throw a midnight dessert tasting and invite
Red Velvet Bundt Cake Royale
[click for printable version]
Source:Cake portion adapted from the cookbook Kiss My Bundt
Yield: 12 servings
Prep: 1 hour 30 minutes; total time about 2 hours 15 minutes
Red velvet bundt
1 1/4 cups vegetable oil
1 cup buttermilk
3 tablespoons red food coloring
1 teaspoon white vinegar
2 teaspoons vanilla extract
2 1/2 cups flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
9 oz. dark chocolate, finely chopped
1 cup heavy whipping cream
1 tbsp. corn syrup (light or dark)
2 cups whipped cream
Silver crystal sugar
- Preheat oven to 350°F. Grease and flour a large bundt pan, or spray it with a flour-based cooking spray such as Bake Easy or Baker’s Joy.
- In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with an electric hand mixer at medium speed.In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
- Add the dry ingredients to the wet ingredients, in three additions. Pour the batter into the prepared pan and bake for 45-50 minutes in an aluminum pan or about 40 minutes in a dark non-stick pan. The cake is ready when a toothpick tester comes out clean. Remove from oven and let cool in pan 10 minutes. Turn out onto a wire rack to cool completely. Place wire rack inside a large jelly roll pan with a lip. Let stand at room temperature while you make the glaze.
- For the glaze, place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling (you can do this on the stove top if you don’t have a microwave). Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. You can use a whisk, but do not whisk vigorously as it will create air bubbles in the finished glaze. When chocolate and cream are thoroughly mixed and smooth, add corn syrup. Stir until combined. Transfer to a 4-cup measure with a pour spout. *Note: Corn syrup can be omitted if desired. It is used to give the glaze an extra glossy appearance.
- Pour glaze over entire surface of the cake. Allow the cake to stand until the glaze dripping subsides. Lift the rack from the jelly roll pan and pour excess chocolate in the pan back into the 4-cup measure. Rewarm glaze for 20-30 seconds in the microwave if it has thickened. Stir, then pour a second coat over the entire surface of the cake. When dripping subsides repeat warming and pouring process a third time (the more times you cover with chocolate, the thicker the surface becomes). Transfer the cake to a serving plate or cake stand using a large spatula on one side of the dessert and a hand supporting it on the other side.
- Pile whipped cream into the center of the bundt cake and top with chocolate curls and silver crystal sugar, if desired. Store covered loosely in the refrigerator. Allow slices to stand at room temperature 5-10 minutes before serving.