Red Velvet Snowball Cake

Red Velvet Snowball Cake

Ingredients:

CAKE

2 1/2 cups cake flour (not self-rising)

1/4 cup unsweetened cocoa powder

1 ounce bittersweet chocolate or 1 ounce semisweet chocolate, grated

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 (1 ounce) bottle red food coloring

2 teaspoons distilled white vinegar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 large eggs

FROSTING

4 ounces white chocolate, chopped

1/4 cup heavy cream

2 (8 ounce) packages cream cheese, softened

1/2 cup unsalted butter, softened

1 tablespoon vanilla extract

2 1/2 cups confectioners' sugar

1 1/2 cups shredded coconut

Directions:

1-For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.

2-In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.

3-In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.

4-In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.

5-For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.

6-In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.

7-To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

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5/13/2015 06:06:00 PM