Red Velvet Cake: From The Waldorf Astoria Cookbook
Legend has it that the original Red Velvet Cake recipe was created by the Chefs at Waldorf Astoria. To embrace becoming part of the Waldorf Astoria family, we are bringing Red Velvet to the beach!
The Chefs at Waldorf Astoria Monarch Beach and Club are happy to celebrate this culinary treasure and are looking forward to continue with culinary innovations today and in the future.
Ingredients:
Serves 8 to 10
(one 9-inch layer cake)
FOR THE CAKE
3 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 pounds canned beets, drained and pureed
1 teaspoon red food coloring
FOR THE ICING
2 cups heavy cream
12 ounces cream cheese, at room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
Directions
Preheat the oven to 350 degrees. Butter three 9-inch round cake pans and line them with parchment paper or waxed paper.
TO PREPARE THE CAKE Melt the chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in a microwave for 20 to 25 seconds). Meanwhile, place the sugar, eggs, oil, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for 2 minutes. In a mixing bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated. Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring. Continue to mix on low speed until everything is thoroughly combined. Evenly divide the batter between the 3 prepared pans and bake in the middle of the oven for 20 to 25 minutes or until the center of the cake springs back when touched, or when an inserted toothpick comes out clean. Remove the pans from the oven and transfer to a cooling rack. Let cool for 10 minutes in the pans, then turn the layers out onto the rack and let cool completely.
TO PREPARE THE ICING Pour the cream into a small bowl and whip to soft peaks. Set aside in the refrigerator. Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth. Add the mascarpone and continue to mix on low speed until the cheeses are well combined. Add the vanilla and powdered sugar and mix until everything is just combined. Turn off the mixer and fold in the whipped cream by hand with a spatula. Keep refrigerated until ready to assemble.
TO ASSEMBLE Using a serrated knife, trim the top of each layer of cake so that it is flat. Place the first layer on a cake plate or serving platter and top with some of the icing. Repeat until all the layers are covered with icing, then ice the top and sides of the cake. Store the cake in the refrigerator until ready to serve.
CHEF'S NOTES
* This is a great cake to serve for special occasions like Valentine's Day and Christmas, when red plays a big part in the color scheme.
* Sliced canned beets are easier to work with in this recipe than whole beets.