Recipe: Red Velvet Cake

Red Velvet Cake Image by Cheneworth Gap via Flickr

From Denny: Red Velvet Cake is total comfort food! (and a calorie monster too...) We love it in the South and have claimed it as our own since Time began. Read that as no one seems to remember when we discovered the cake and how it grew in popularity.

Have you been to the Canadian food site Joy of Baking? When I stumbled upon it recently, well, I almost fell out of my chair: laughing! The Canadians claim this cake as theirs too!

This is an excellent version of the cake recipe they have up on their site. You will want to return again and again to this site for some wonderful recipes well told! They give their recipes in American and metric measurements. For more of their tips and suggestions about this cake - worth the read - just click on the title link.

Here's an excerpt from their site about this cake:

"Sometimes it is hard to trace a recipe's origin. Take the Red Velvet Cake. There are many theories; some say it comes from the South, others say it originated in the North. But in actual fact all we really know is that it has been a favorite for decades, not only in the States but also in Canada (it used to be sold in Eaton's Department Stores).

It is a very dramatic looking cake with its unusual bright red color that is sharply contrasted by a creamy white frosting. A Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful.""

Red Velvet Cake

Ingredients:

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Directions:

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut

Makes one - 9 inch (23 cm) four layer cake.

Funny Comfort Food Story

Chocolate Sundae Image by Chewy Chua via Flickr

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the comfort food world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.
The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.

So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE and COMFORT FOOD SINGS!

From Denny: Go forth and share some comfort food love - and have a yummy chocolate sundae on me! Have a good weekend!

Funny Chocolate Story

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the chocolate world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.

The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.
So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE SINGS!

From Denny: Now go forth and spread some chocolate love! Have a good weekend!

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Chocolate Soup

From Denny: Now this is definitely something I'd like to try - a soup made from chocolate, wow! Beware of the calorie count though; it's a real whopper! Be generous; share this dessert with friends and family! :)

Zuppa di Cioccolato (Chocolate Soup) - from Sotto Sotto restaurant

From: The Atlanta Journal-Constitution and Sotto Sotto restaurant

"From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678

Q: Please see if you can coax the chocolate soup dessert recipe out of the chef at Sotto Sotto. It's really great, with little bits of crunchy things in it.
-- Lea Nixon, Atlanta

A: If all you think of is minestrone when you think of Italian soup . . . think again. Zuppa di Cioccolato is a rich chocolate soup served as a dessert. Sotto Sotto chef Christian Watson says this heavenly confection is a combination of fine semi-sweet chocolate (the brand he uses is Callebaut, which can be difficult to find locally), hazelnut whipped cream topping, dry roasted hazelnuts and sugared croutons."

Hands on time: 20 minutes
Total time: 30 minutes
Serves: 10

Ingredients:

For the chocolate base: 1 1/2 quarts (6 cups) heavy cream (36 to 40 percent milkfat)

1/2 cup granulated sugar

1 1/4 pounds best-quality semi-sweet chocolate chips

6 tablespoons rum (Virgin Island Rum, a sweet rum, is suggested)

For the baguettes:

10 slices French baguette

Granulated sugar for sprinkling

For the hazelnut cream:

3/4 cup heavy cream

1/4 teaspoon hazelnut praline paste (see note)

For the garnishes:

1 cup whole roasted hazelnuts

Unsweetened cocoa powder

Instructions:

In a medium, heavy Dutch oven, combine the cream and sugar over medium-high heat. Bring to a gentle boil, reduce heat to low and gradually add the chocolate chips, whisking constantly until smooth. Stir in the rum, and whisk again. (The soup base may be adjusted to your desired consistency with additional cream or chocolate.)
Sprinkle the baguette slices with granulated sugar and place in the oven to toast until just caramelized.

In the large bowl of an electric mixer, beat the 3/4 cup cream to soft peaks with the hazelnut paste.

To serve: Place a crouton in the bottom of a shallow soup bowl; pour about 3/4 cup of the soup base over it, sprinkle with roasted hazelnuts, and top with a dollop of the whipped cream. Dust with cocoa powder, and serve at once.

NOTE: Hazelnut paste is difficult to find. Watson suggests substituting Nutella, for a slightly different flavor. Our tester reports it is fine to omit the paste.

Nutrition:

Per serving: 939 calories, 10 grams protein, 86 grams fat (percent calories from fat, 82), 49 grams carbohydrates, 208 milligrams cholesterol, 135 milligrams sodium, 3 grams fiber.

Recipe: Triple Chocolate Mess in a Crock Pot

Image by Smaku via Flickr

From Denny: From Chow.com this is one of those simple recipes you can do with the kids or if you are a beginner cook. Also good for a weekend when you don't have the time to stop and do several steps for a recipe. Here the slow cooker takes care of it all!

Triple Chocolate Mess in a Crock Pot

Ingredients:

1 package chocolate cake mix

1 pint sour cream

1 package instant chocolate pudding (any size)

1 (6 oz.) package chocolate chips

3/4 cup oil

4 eggs

1 cup water

Directions:

Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!

Serve hot in the crockpot with ice cream or whipped cream.

Recipe: Chocolate Charlotte

From Denny: When we used to live in Atlanta we often dined our way across the metro area and still didn't get to sample all the goodies - so many great choices! The local newspaper now carries a lot of these wonderful and sometimes classic recipes from the famous local restaurants as the one for today.

From the recipe page: The Chocolate Charlotte “has been on the menu since the day we opened in 1981, and it’s always in our top five desserts,” said owner Karen Bremer. “It’s truly decadent.”

As good as the restaurant version is, the home version may be even better. At the restaurant, the mousse filling requires some gelatin to withstand the rigors of a dessert case, but at home, where the charlotte will rest quietly in your fridge, no gelatin is necessary. The result: “It’s actually a little bit lighter and fluffier,” Bremer said. - Deborah Geering, The Journal-Constitution

NOTE: If you are worried about the uncooked eggs in this dessert, you can use pasteurized, though you will have to beat the egg whites a long time to make them stiff.

Chocolate Charlotte

From: Dailey's Restaurant
17 Andrew Young International Blvd.
Atlanta, Georgia
Phone: 404-681-3303

Hands on time: 30 minutes

Total time: 5 hours

Serves: 16

Ingredients:

1 family-size (about 18 ounces) package brownie mix, plus the ingredients listed in the instructions

2 (12-ounce) packages semisweet chocolate chips

1/2 cup strong coffee

4 eggs, separated

4 tablespoons granulated sugar, divided

2 cups whipping cream, divided

Directions: Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.

Prepare the brownie mix according to the package directions. Divide the batter between the two prepared pans. Bake 10 to 15 minutes, until the brownies are done but not crispy. Remove from the oven and cool about 15 minutes. Invert the square pan of brownies onto a cutting surface. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide). Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring. Use a piece of the 1-inch wide strip to fill in the gap. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.

In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth. Beat the yolks and stir in the chocolate mixture.

With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form. Fold into the chocolate mixture. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape. Fold into the chocolate mixture. Spoon the chocolate mousse filling into the brownie shell and smooth the top. Chill until firm, at least 4 hours.

Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form. Remove the sides from the springform pan. Serve the charlotte with the whipped cream.

Notes: Total time includes at least 4 hours of chilling time.

Nutrition:

Per serving: 525 calories (percent of calories from fat, 56), 6 grams protein, 56 grams carbohydrates, 3 grams fiber, 35 grams fat (17 grams saturated), 120 milligrams cholesterol, 139 milligrams sodium.