date: 2020-07-17T15:49:47.055Z 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: Georgia Page ratingvalue: 4.6 reviewcount: 40425 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: 189 calories recipecuisine: American preptime: "PT25M" cooktime: "PT60M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, mahogany velvet cake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious. Mahogany Velvet Cake is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Mahogany Velvet Cake is something which I have loved my whole life. To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready For the Mahogany espresso cake 1. Take 150 g plain flour 1. Get 1/4 tsp baking powder 1. Take 10 g cocoa powder 1. Take 150 g caster sugar 1. Take 2 medium eggs 1. Take 1/2 tsp salt 1. Get 1/2 tsp vanilla extract 1. Get 2 tbsp fresh espresso coffee 1. Get 150 ml buttermilk 1. Take 1 tsp bicarbonate of Soda 1. Make ready 16 ml lemon juice 1. Prepare 10 g red food colour paste 1. Take For the espresso cream cheese frosting 1. Take 350 g icing sugar 1. Take 85 g melted butter 1. Get 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 with this exceptional food mahogany velvet cake recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in 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!