Lightly brush or spray the cake with some additional liqueur while it’s still warm and you’ll be feeling festive long before guests arrive.
Creme de Cassis Red Velvet Bundt
- 230 g unsalted butter 1 cup
- 30 g water 2 tbsp
- 83 g unsweetened cocoa 3/4 cup, I used E. Guittard Cocoa Rouge
- 3 eggs
- 243 g buttermilk 1 cup
- 8 g white vinegar 1tbsp
- 14 g Creme de Cassis de Dijon 1 tbsp
- 1 medium beet pureed
- 248 g unbleached 2 1/2 cups, all-purpose flour
- 78 g cornstarch 1/2 cup
- 5.5 g baking powder 1 1/2 tsp
- 288 g superfine sugar 1 1/2 cups
Preheat oven to 350º F.
Place the butter, water, and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
Add the beet and Creme de Cassis de Dijon to a food processor and puree until smooth.
Beat together the eggs, buttermilk, vinegar and pureed beet until frothy. Beat in the butter mixture.
Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
Pour batter into Bundt mold and bake at 350ºF for 55-60 minutes, or until risen and firm to the touch.
Place on a wire rack to cool for 10-15 minutes, then turn out onto wire rack. You may choose to enhance the Creme de Cassis flavour by brushing the still warm cake with the liqueur.
Once completely cooled, decorate with sugar pearls, or sprinkle with icing sugar.
Divide into generous servings and enjoy!