Weird Red Velvet Cake

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A. Red Velvet Chocolate Cake

I think half batch is just perfect for consumption.

100gm butter
15gm oil (full batch is 25gm)
115gm fine sugar (full batch is 225gm)
1/2 cap vanilla essence
1 tsp red emulco
3 eggs (full batch is 5 eggs)
30gm sour cream
60gm milk

150gm flour (120gm all purpose flour, 30gm corn flour)
1/4 tsp baking soda
1 tsp baking powder
2 tbsp (10gm) cocoa powder


1. Preheat oven 170°C fan w top bottom heat.
2. Separate cake into 8" pan OR two 6" pans.
3. Bake for 40 minutes (8") or 20 minutes (6").
4. Let cool around 30 minutes before unmolding. 
5. Cool completely around 2 hrs before cutting. Split the 8" cake into three discs. Drizzle with peach syrup or leftover cream (diluted with 150gm water). Cool completely in the fridge.



B. Peach Syrup & Fruit Filling
150gm peach syrup reserved from 820gm Suntree can
3 tbsp fine sugar
1 tbsp Monin Caribbean syrup

OR (this might taste better?)
150gm water
Swirled in leftover cream

8 half-peaches
Reserve 4 for topping (slices)
Another 4 for filling (better minced)

C. Cream Cheese Frosting

Frosting is just enough for 2 layers of cake with no outer frosting.. If 3 layers? Need to test
250gm cream cheese
125gm icing sugar, sifted >> a little too sweet? Might need to reduce to 100gm
Dash of vanilla essence
Dash of fine salt

12gm gelatin >> tested 20gm and the frosting was TOO GRAINY
60gm water

400gm whipping cream

1. Bloom gelatin in water for 10 minutes. Set aside until further use.
2. Whip cream with sugar, salt, and vanilla until soft peak. 
3. Heat bloomed gelatine in microwave until quite viscous. Temper the gelatin with a little whipped cream.
4. Combine tempered gelatin with soft peak whipped cream until well combined. Beat until stiff peaks form. Set aside to cool.
3. Beat room temp cream cheese until smooth and light.
4. Fold whipping cream into cream cheese in three batches using a spatula. Set aside to chill in the fridge until further use.



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