RED VELVET BRICK CAKE
 
 
Ingredients
  • For the sponge
  • 1 cup oil
  • 1 cup sugar
  • 1 cup + 4 tbsp curd
  • ⅔ cup milk
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp red food colour
  • For the frosting
  • 1 cup cream cheese
  • ½ cup butter
  • 1.5 cup icing sugar
  • Mixed fruit jam
  • 1 + ½ cup dark chocolate, melted
  • ¼ cup white chocolate, melted
Instructions
  1. Preheat the oven to 180°C. Grease and line your baking tray with parchment paper.
  2. In a large bowl, combine, oil, sugar, curd, milk and red food colour. Whisk until the mixture is smooth and the sugar is mostly dissolved.
  3. Add the dry ingredients to the wet mixture. Fold gently until the batter is smooth and lump-free. Avoid overmixing.
  4. Pour the batter into the prepared tray and spread evenly. Bake at 180°C for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before cutting.
  5. Cut the cake into three equal rectangles of the same size as your loaf pan.
  6. For the frosting, ⁠in a bowl add in softened butter and softened cream cheese. Using an electric whisk and whip the two together for 2 minutes. Sift in icing sugar and whip everything for another 2 minutes or until you see the frosting hold shape.
  7. Place the first layer of spong at the bottom of the loaf pan and pipe frosting on it.
  8. Pipe a layer of jam over the frosting and add the second layer of sponge. Repeat this process one more time and freeze the assembled cake for 3-4 hours or until set.
  9. Invert the cake on a wire rack and pour melted dark chocolate coating over the chilled cake, covering the top and sides evenly. While the dark chocolate is still setting, drizzle melted white chocolate over the top in streaks.
  10. Refrigerate the cake until the coating is set.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/red-velvet-brick-cake/