Four-Layer Red Velvet Chocolate Cake with Mascarpone Frosting

In honor of the return of the most bizarrely lovable mass-murderer, i.e. Dexter, I naturally decided to bake an aptly colored cake. Enter The Red Velvet Chocolate Cake, a vibrantly colored classic delight. Great for the holiday's, celebrations, or as a stunning after-dinner centerpiece to sweetly finish-off any dinner party. 

You will need two 9 inch round cake pans lined with wax or parchment paper and lightly greased with butter. Wire Cooling racks and tin foil or plastic wrap are also needed. 

Red Velvet Chocolate Cake

• 2 1/2 cups Cake Flour, Sifted
• 1/2 tsp Salt
• 3 Tbsp Cocoa Powder
• 1/2 cup Unsalted Butter, room temperature
• 1 1/2 cup Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1 cup Milk + 1 Tbsp Distilled White Wine Vinegar (pre-mix and let sit)
• 2 Tbsp Red Food Coloring
• 1 tsp Distilled White Wine Vinegar
• 1 tsp Baking Soda

*Begin by preparing your cake pans and preheating your oven to 350 degrees.                  

*In a medium bowl, combine the sifted flour, the salt, and the cocoa powder. Set aside. 

*Using a hand-held mixer or a KitchenAid, beat the butter until soft. Add the sugar and continue mixing until fluffy. Add the eggs, one at a time, along with the vanilla. Be sure to scrape the sides of the bowl to ensure everything is being equally combined. 

*In a separate bowl, whisk the pre-mix of milk and vinegar with the food coloring. Return to your butter mixture and slowly add the flour mix and the red mix, alternating between the two, and beginning with the flour. Whisk on low until well combined. 

*In a small cup, add the baking powder and vinegar and allow to fizz. Mix into your batter and immediately transfer to baking pans. Divide the batter equally among the pans and smooth the top with a baking spatula or wooden spoon. 

*Place in the oven and bake 25-30 minutes. Remove from oven and let cool on wire racks for 30 minutes. After approximately 15 minutes remove the cakes from the pans and continue to cool on the racks. When entirely cooled, wrap in tin foil or plastic wrap and place in the refrigerator for at least one hour but preferably overnight. 

Mascarpone Frosting

• 8 oz Cream Cheese, room temperature
• 8 oz Mascarpone 
• 2 tsp Vanilla
• 1/2 cup Powdered Sugar
• 1 1/2 cups Heavy Whipping Cream
• 2 Tbsp Shredded Coconut 

*Using a hand-held mixer or KitchenAid, beat the cream cheese and mascarpone until soft. Add in the vanilla and powdered sugar, mixing well. Fold in the whip cream and then whisk lightly until frosting is thick and creamy. 

To Serve: Using a serrated knife, slice the cakes horizontally to create four layers. Place one layer, bottom up on a serving platter and frost the top. Stack the next layer on top, pressing the frosting between the two pieces, and frost the top of that layer. Sprinkle 1 tbsp of shredded coconut between the second and third layers. Repeat until all four layers have been stacked and frosted. Now frost the sides, spinning the plate to create a smooth, polished finish. Top with the remaining tbsp of coconut and decorate however your heart desires! 

Press crushed pecans into the sides of the cake, top with fresh raspberries or strawberries, speckle with sprinkles, spell out your lover's name with decorative icing, or even make a particularly disturbing design for a television show premiere; the finishing touches are up to you!

Enjoy :]

<3Marea



 *This post is linked to Mangoes and Chutney's for Fat Camp Friday
   

Dark Chocolate and Raspberry Coconut Tarts

After experiencing quite a lovely dinner at a friend's house a few months ago, I became obsessed with cooking with Coconut- Coconut Oil, Coconut flakes, Coconut milk! She had used the oil to stir-fry vegetables and not only was the flavor amazing, the health benefits are incredible; coconut oil has been used for hair and skin care, weight loss, and as an alternative aid for stress, aging, digestion, liver and kidney disease, even cancer!

I was scanning through some cookbooks recently and came across a sweet and simple recipe for Coconut Tarts. Taking my inspiration from Donna Hay's New Food Fast, I decided to do my best with what I had in my baking cabinet and put my new souffle cups to good use. These treats are dangerously rich and deliciously sweet!

Dark Chocolate & Raspberry Coconut Tarts

• 2 eggs whites
• 1/2 cup of Cane Sugar
• 2 cups Shredded Coconut flakes
• 1 tsp Vanilla Extract

*Preheat your oven to 350 degrees. In a bowl combine the egg whites, sugar, vanilla, and coconut. Mix well. Using your finger tips press the coconut into the souffle cups (or you can use muffin tins that have been rubbed with butter or sprayed with vegetable oil). The mixture is very sticky so wetting your fingers will help make this process run much more smoothly. You want to press the coconut up against the sides and bottom of the dish (or tin!) making a crust for the chocolate. Bake for 10 minutes, or until the shells turn a light golden brown. 

• For the Filling:
• 1 1/4 cup of Dark Chocolate Chips (10 oz)
• 1 cup Fresh or Frozen Raspberries
• 1 1/4 cups Cream

*While the Coconut shells are cooking, heat the cream over medium-low in a saucepan. Heat until almost boiling and then turn off the burner. Stir in the chocolate until melted. Fill each shell about 1/3 full with the chocolate. Press 3-4 raspberries into each tart and then fill to the top with chocolate. Place the tarts into the freezer to set for 10 minutes. 

*Sprinkle some coconut shreds on top and serve with a scoop of fresh raspberries and Vanilla Bean ice cream. 

Quick, Simple and a sure fix to any sweet-tooth! You can even use desiccated coconut for a finer, crustier shell.

Enjoy :]

<3 Marea