Red velvet anything is a great bake-off for any occasion.
Cookies would be the easiest to start with and with my past attempt at making Red Velvet Crinkled Cookies proved to be a resounding success, I decided to step up and do something cakey. Or at least something that resembles a cake.
Cupcake and cookies were not my goals this time. I was thinking more along the lines of a cake, quick and good enough to be made for a special occasion. It also has to be spongy, fluffy, one that preserves its red velvety look and taste; yet distinctively chocolatey but not a chocolate cake.
If I’m a baker at a cake shop and someone had given me all that criteria, I would have fired the bugger and give him/her the middle finger. But! Considering that I’m neither, I decided that I’ll go have fun and deal with the consequences of having a ridiculous-looking-probably-inedible cake later.
About an hour later, lo and behold my heart:
With the exception of the stupid crack on top of the cake all around (!), it is everything that I wished for. It’s got that chocolatey but not decadent chocolate cake taste. Enhanced by really tiny bits of fine chocolate bars shavings it still bears the distinct watermark of a red velvet with its deep dark red hue.
With icing sugar sprinkled lightly on top , the rest went down very well into the tummies in practically an afternoon. Will I make this again? Hell yeah!