Waldorf-Astoria Red Velvet Cake
| | Waldorf-Astoria Red Velvet Cake |
Ingredients
- 3oz unsweetened chocolate(chopped)
- 2cups granulated sugar
- 4large eggs
- 1 ½cups vegetable oil
- 1 ½tsp pure vanilla
- 2cups all-purpose flour
- 2 ¼tsp baking soda
- ¼tsp salt
- 36oz canned beets(drained and pureed)
- 1tsp red food coloring
- 2cups heavy cream
- 12oz cream cheese(room temperature)
- 12oz mascarpone cheese
- ½tsp vanilla extract
- 1 ½cups powdered sugar(sifted)
Instructions
For the Cake
- Preheat the oven to 350ºF. Melt the chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler (or melt in a microwave for 20-30 seconds). Meanwhile, place the sugar, eggs, oil, and vanilla in a bowl and mix for about one minute on low speed. 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 until well incorporated. Add the melted chocolate and mix on low speed, then add the pureed beets and food coloring. Continue to mix on low speed until all the ingredients are thoroughly combined. Divide the batter evenly between 3 greased and floured pans, and bake for 20-25 minutes, or until the cake springs back when touched, or when a toothpick comes up clean. Cool for 10 minutes in the pans, then turn the layers out onto a rack to cool completely.
For the Icing
- Pour the heavy cream into a small bowl and whip to soft peaks. Refrigerate. Place the cream cheese in a bowl and mix on low speed until soft and smooth. Add mascarpone and mix until combined. Add ½ of the vanilla and powdered sugar and mix well. Fold in the whipped cream by hand with a spatula. Refrigerate until ready to assemble.