Turn the mixer to medium low and add the eggs, one at a time.
Continue mixing after each addition until the egg has fully incorporated before adding the next. Add the flour/cocoa mixture alternately with the red wine in about three additions. Shut off the mixer and give the batter a few turns with a rubber spatula to ensure a homogenous mix.
But I promise, it has its roots in the oldest tradition of velvet cakes and will taste like the Red Velvet of your dreams.
A little splash of oil prevents the notorious dryness often associated with traditional companion is a boiled milk frosting (aka “cooked flour” or “ermine”), but in much of the South you’ll only find cream cheese.
Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.
For those who feel the need for cream cheese (myself included!
Check out my crumb coating tutorial here for more details.A toothpick inserted into the center should have a few moist crumbs still attached. At first, they will have pronounced domes and a slightly gray-brown color, but as they cool the domes will settle down somewhat and the color will deepen.When they have cooled, run a knife around the sides of the pan and invert onto a parchment lined tray or cooling rack. Before frosting, use a serrated knife to level the cakes.« Back to the Recipe Box Oct 17, 2011 · PM What a stunning and unusual cake. I want to make and eat it right now · [email protected] · 17, 2011 · PM I am not sure what happened to my comment, but anyhow this is a stunning cake as well as creative cake. my wet:dry ingredients ratio was off and the batter was almost grainy from so much brown sugar i think? i’m not sure if this is a tricky recipe (your steps are very clear so it my issues!I have saved this recipe and have marked it with a star. ) and appreciate you trying to help-i love your recipes and photos, keep it up!