The original bright red velvet cake that we all know and love is the Mahogany Cake. The chemical reaction that takes place between cocoa, baking soda, and buttermilk gives it its brownish-red mahogany color. The flavor is subtle and the texture is soft, moist, and fluffy.
This recipe for Mahogany Cake pairs Ermine frosting instead, as was customary during the heyday of Mahogany Cake’s popularity, making it subtly reminiscent of German Chocolate Cake. It can be spread and piped like buttercream while maintaining the airiness of whipped cream. Like the cake, it is beautiful, velvety, tender, and sweet.
Learn how to make a cake made of mahogany. The result is a layer cake that is just right: mild but flavorful, velvety inside and out, and smooth. Not excessively weighty, yet all at once not excessively light. Elevated, yet straightforward and simple to prepare in a pinch.
ingredients:-
2 cups (8 1/2 oz.) cake flour are the ingredients.
3 Tbsp. cocoa without sugar.
1 tsp. soda bicarbonate
3/4 tsp. table salt.
1/2 cup unsalted margarine, mellowed.
1 and a half cups granulated sugar.
Canola oil, 1/4 cup
1 tsp. vanilla flavoring.
2 huge eggs, at room temperature.
1 1/4 cups room temperature whole buttermilk.
Frosting of ermine.
Bearings:-
- Prepare the cake pans and oven:
Turn the oven on to 350°F. Coat 2 (8-inch) cake containers with a cooking splash; Use cooking spray to coat parchment paper and the bottoms of the pans. - Make batter for cake:
Mix the flour, baking soda, cocoa, and salt in a medium-sized basin.
In a large bowl, place the butter; beat on medium speed with an electric mixer for 2 to 3 minutes until fluffy and smooth. Add the oil, sugar, and vanilla; beat for about 2 minutes until creamy and well combined. Beat in eggs, 1 all at once, beating great after every expansion. Mix buttermilk and flour mixture in order, starting and ending with the flour mixture, while the mixer is set to low speed. - Bake the pans with the batter:
Divide the batter among the prepared pans evenly.
Prepare at 350°F until a wooden choice embedded in focus tells the truth, 30 to 35 minutes. The cake should cool for ten minutes in a skillet on a wire rack.
Cakes should be inverted and cooled completely on a rack. - Make the cake:
Assemble the cake and apply Ermine Frosting to the layers after it has cooled.