Name: Mahogany Velvet Cake
Ingredients: 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

Mahogany Velvet Cake.

You can have Mahogany Velvet Cake using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mahogany Velvet Cake

Prepare of For the Mahogany espresso cake.
Prepare 150 g of plain flour.
You need 1/4 tsp of baking powder.
It's 10 g of cocoa powder.
Prepare 150 g of caster sugar.
It's 2 of medium eggs.
Prepare 1/2 tsp of salt.
Prepare 1/2 tsp of vanilla extract.
You need 2 tbsp of fresh espresso coffee.
Prepare 150 ml of buttermilk.
Prepare 1 tsp of bicarbonate of Soda.
You need 16 ml of lemon juice.
It's 10 g of red food colour paste.
It's of For the espresso cream cheese frosting.
You need 350 g of icing sugar.
It's 85 g of melted butter.
You need 200 g of full fat cream cheese.
Prepare 2 tbsp of fresh espresso coffee.

Mahogany Velvet Cake step by step

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!.