#23 Dark Chocolate Red Velvet Cake
Apr. 4, 2011 6:37 pm
Updated: Feb. 4, 2013 10:02 am
Most people photograph their Red Velvet cakes
sliced to show off the gorgeous red color. Mine...not so much. My seldom-used food coloring vial was as dry as the Sahara. I tried to valiantly resurrect some coloring back by carefully adding water to the vial, but I still ended up with plain-Jane light brown
So then, on the the recipe review. This is one that actually has an accompanying photo, and I noted the Cake Project book's author had done a 3-layer cake, that is 3 FULL layers. So, as she often does, when she suggested 2 8 OR 9 inch pans, this time I
was on to her. I used 3 8 inch pans and they all filled perfectly. As for the taste, it was a rather dense (as is custom with recipes in this book) and a bit on the cardboardy side, but the cream cheese frosting kind of saved it; even though I had to scale
back on the powdered sugar it wanted.
I noted that the author listed the recipe as coming from Southern Living; so, while it was baking, I searched the archives and found the original recipe.For some reason, the author substituted brown sugar for half the sugar in the original recipe, and this
is what probably resulted in the cardboard effect. Ah well, it wouldn't be a Project Book cake if it actually came out wonderful, would it? Leave it to the author to put her um, mark on it.
Dark Chocolate Red Velvet Cake