Red Velvet Mini Cakes with White Chocolate Ganache
Servings 2 - 8" cakes
Ingredients
- Cake:
- 1 cup unsalted butter
- 2 tablespoon water
- ¾ cup unsweetened cocoa rouge E. Guittard makes a good red dutch cocoa powder
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 2 teaspoon vanilla extract
- 2 tablespoon beet juice 1 medium beet yields about 4 tbsp
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoon baking powder
- 1 ½ cups superfine sugar
Instructions
- Preheat oven to 350ºF.
- 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.
- Beat together the eggs, buttermilk, vanilla extract, vinegar and beet juice 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 two 8" pans and bake for 30-35 minutes, or until risen and firm to the touch.
- Cool in pan for about 10 minutes, then place on a wire rack and cool completely.
- Once cooled, cut the circles out with the mould and assemble.