Eggless Red Velvet Cake with White Chocolate Ganache

Eggless Red Velvet Cake with White Chocolate Ganache

Red velvet cake with white chocolate ganache is very easy to make. It has a very striking and alluring red hue with a moist and velvety texture. It is traditionally made with mild chocolate flavor and frosted with cream cheese icing but for my version, i have used white chocolate ganache icing which tastes equally delectable. The red velvet cake is called so because of its velvety texture which is due to the buttermilk added in the batter. The red velvet cake can be made healthier by adding beetroot puree to the batter in place of edible red food coloring. White chocolate ganache is also very luscious and drooling, made in no time and can be used to frost other cakes too. Red velvet cake with white chocolate ganache is perfect to make on any occasion and would be liked by children (especially) and adults alike owing to its bright hue. Bake it and enjoy with your family and friends!

Eggless Red Velvet Cake with White Chocolate Ganache

Servings: 16 slices (wedges)
Calories: 340 per slice
Preparation Time: 40 minutes + 1 hour refrigeration time
Baking Time: 30 minutes


Ingredients:

For Red Velvet Cake:
1/2 cup Butter
1.5 tsp. Oil + to line the cake tin
1 tbsp. Water
1/3 cup Buttermilk (see notes)
1/2 tsp. Vanilla Essence
1.5 tsp. Vinegar
1-2 tsp. Red Food Colour/ 1/2 cup Beetroot Puree (see notes)
1 cup Sugar
1.5 cup All Purpose Flour (Maida)
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
1 tbsp. Cocoa Powder

For White Chocolate Ganache:
340 grams White Chocolate
120 grams/ 1/2 cup Heavy Cream
1 tbsp. Butter

Sprinkles to decorate (optional)
Fruits of your choice to decorate (optional)


Method:

For Red Velvet Cake:
1. Preheat the oven at 180 degrees centigrade and grease a 9-9.5 inch cake tin with oil and dust with flour or line it with greased butter paper/ parchment paper.
2. Take butter and sugar in a bowl and beat well.
3.Add the buttermilk, vanilla essence, vinegar and red food colour/ beetroot puree to the creamed butter and mix well.
4. Take oil and water in a bowl and beat well. Add this to the mixture.
5. Sift together all purpose flour, baking soda, baking powder and cocoa powder to incorporate air in the dry ingredients.
6. Add the sifted ingredients to the creamed butter mixture in batches, mixing alternately.
7. Adjust the consistency of the red velvet cake batter and add more water, if required.
8. Pour the red velvet cake batter in the greased cake tin, pat it lightly to remove any air bubbles and bake in the preheated oven for 25-30 minutes.
9. Check the cake using a skewer/ a toothpick/ a knife. If it doesn’t come out clean, bake for a few minutes more until an inserted skewer comes out clean.
10. Let the red velvet cake cool down and slice it horizontally into two layers.

For White Chocolate Ganache:
1. Chop the white chocolate into small pieces and keep it aside in a bowl.
2. Boil cream in a sauce pan on high heat or in a microwave until just boiling.
3. Add the boiled cream and butter to the chopped white chocolate and mix well until it becomes smooth and the white chocolate has melted.
4. Let the white chocolate ganache cool in a refrigerator until it reaches a spreadable consistency.

To Assemble:
1. Take the bottom layer of the red velvet cake in a big plate or a revolving turntable.
2. Spread 1/3rd of the white chocolate ganache on the bottom layer of the cake using a spatula/ palette knife.
3. Place the top layer of the red velvet cake over it and spread 1/3rd of the white chocolate ganache all over the cake, on top as well as sides and let it cool in the refrigerator for 30 minutes. This is the crumb coating for the cake.
4. For the final coating, spread the remaining white chocolate ganache evenly all over the cake and smooth it out evenly using a spatula/ a palette knife.
5. Cool the cake for 3-4 hours or at least 30 minutes before serving, cut it into wedges and serve.


Notes:

1. In place of butter, you can use 3/4th the quantity of oil i.e. less than 1/2 cup of butter in this recipe.
2. If using beetroot puree, then use 1/2 cup buttermilk and adjust the consistency accordingly.
3. To make the beetroot puree, boil 2 beetroots till tender and puree them in a blender.
4. You can also bake the red velvet cake in a microwave at 100% power for 6-7 minutes or until an inserted skewer comes out clean.
5. Baking time and temperature would vary if using smaller or larger cake tin.
6. You can also make dark chocolate ganache using the dark chocolate and fresh cream in the ratio of 2:1 i.e. 300 grams of chocolate and 160 grams/ 2/3 cup of heavy cream.
7. Make sure to avoid the contact of white chocolate with even 1 drop water as it might split. Use a dry bowl, a dry spoon and a dry spatula while making the white chocolate ganache.
8. Do not over boil the heavy cream as it might separate into clarified butter.
9. To moisten the red velvet cake, you can spread some light sugar syrup or any fruit juice over the layers, before spreading the white chocolate ganache.

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