date: 2020-10-17T10:22:56.480Z image: https://img-global.cpcdn.com/recipes/e0899fd48b67745e/751x532cq70/mahogany-velvet-cake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e0899fd48b67745e/751x532cq70/mahogany-velvet-cake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e0899fd48b67745e/751x532cq70/mahogany-velvet-cake-recipe-main-photo.jpg author: Katharine Gray ratingvalue: 4.3 reviewcount: 2913 recipeingredient: - " For the Mahogany espresso cake" - "150 g plain flour" - "1/4 tsp baking powder" - "10 g cocoa powder" - "150 g caster sugar" - "2 medium eggs" - "1/2 tsp salt" - "1/2 tsp vanilla extract" - "2 tbsp fresh espresso coffee" - "150 ml buttermilk" - "1 tsp bicarbonate of Soda" - "16 ml lemon juice" - "10 g red food colour paste" - " For the espresso cream cheese frosting" - "350 g icing sugar" - "85 g melted butter" - "200 g full fat cream cheese" - "2 tbsp fresh espresso coffee" recipeinstructions: - "Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan." - "Sieve the flour, baking powder and cocoa powder together 3 times. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. Whilst still beating, pour in the oil and mix until fully incorporated." - "Mix together the buttermilk, bicarb and lemon juice in a bowl and add to the egg mix. Then add the flour mix and fold together gently until fully combined. Add the espresso and red food colouring and mix gently until the batter is a deep red with no streaks." - "Divide the batter equally between the two tins and bake in the centre of the oven for around 30 minutes or until a skewer inserted comes out clean. Keep and eye on them so they don’t over bake, but don’t open the door to check until the cakes as been in for at least 25 minutes or they may sink. Leave the cake to cool completely in the tin on a wire rack." - "Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready." - "To make the frosting: put the cream cheese and icing sugar in a large mixing bowl and beat together until smooth. Add the butter and espresso and beat for at least 4 minutes until smooth and glossy. Taste for strength." - "To assemble: Place the first layer of the cake on your serving plate and spread a few tablespoons of icing on top using a palette knife. Top this with another layer and keep repeating icing and cake until all layers are assembled. Spread the remaining icing on the top and sides of the cake and smooth out as you go. Let it set for around an hour before serving. Decorate however you wish!" categories: - Recipe tags: - mahogany - velvet - cake katakunci: mahogany velvet cake nutrition: 277 calories recipecuisine: American preptime: "PT22M" cooktime: "PT46M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mahogany velvet cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious. Mahogany Velvet Cake is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Mahogany Velvet Cake is something that I've loved my entire life. To begin with this recipe, we must first prepare a few components. You can cook mahogany velvet cake using 18 ingredients and 7 steps. Here is how you can achieve it. ##### The ingredients needed to make Mahogany Velvet Cake: 1. Get For the Mahogany espresso cake 1. Make ready 150 g plain flour 1. Prepare 1/4 tsp baking powder 1. Prepare 10 g cocoa powder 1. Prepare 150 g caster sugar 1. Make ready 2 medium eggs 1. Get 1/2 tsp salt 1. Take 1/2 tsp vanilla extract 1. Get 2 tbsp fresh espresso coffee 1. Get 150 ml buttermilk 1. Prepare 1 tsp bicarbonate of Soda 1. Prepare 16 ml lemon juice 1. Make ready 10 g red food colour paste 1. Make ready For the espresso cream cheese frosting 1. Make ready 350 g icing sugar 1. Make ready 85 g melted butter 1. Prepare 200 g full fat cream cheese 1. Get 2 tbsp fresh espresso coffee ##### Instructions to make Mahogany Velvet Cake: 1. Grease and line two 7 inch cake tins. Preheat your oven to 150 C fan. 1. Sieve the flour, baking powder and cocoa powder together 3 times. Put the sugar, eggs, vanilla and salt into a large mixing bowl and beat until thick, creamy and paler on colour. Whilst still beating, pour in the oil and mix until fully incorporated. 1. Mix together the buttermilk, bicarb and lemon juice in a bowl and add to the egg mix. Then add the flour mix and fold together gently until fully combined. Add the espresso and red food colouring and mix gently until the batter is a deep red with no streaks. 1. Divide the batter equally between the two tins and bake in the centre of the oven for around 30 minutes or until a skewer inserted comes out clean. Keep and eye on them so they don’t over bake, but don’t open the door to check until the cakes as been in for at least 25 minutes or they may sink. Leave the cake to cool completely in the tin on a wire rack. 1. Remove the cakes from the tin and cut each layer in half, so that you have four cake layers. Have a serving plate ready. 1. To make the frosting: put the cream cheese and icing sugar in a large mixing bowl and beat together until smooth. Add the butter and espresso and beat for at least 4 minutes until smooth and glossy. Taste for strength. 1. To assemble: Place the first layer of the cake on your serving plate and spread a few tablespoons of icing on top using a palette knife. Top this with another layer and keep repeating icing and cake until all layers are assembled. Spread the remaining icing on the top and sides of the cake and smooth out as you go. Let it set for around an hour before serving. Decorate however you wish! So that's going to wrap it up for this exceptional food mahogany velvet cake recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!