Chocolate Covered Red Velvet Balls

These chocolate-coated red velvet cake balls (what a mouthful!) were the result of a kitchen accident. Honestly. I know cake pops (cakes that are crumbled, rolled into balls, impaled on lollipop sticks and coated in chocolate or candy) are all the rage,  but  personally I don't see the allure of eating cake on a stick. I mean ... won't it be messy? What if, after one bite, the whole ball of cake crumbles, falls off the stick and unto my lap? Embarrassing.

Thing is, that's quite likely to happen to me. I have  earned  quite a reputation for being a klutz. Just last week, I was eating at a restaurant with my husband and a couple of friends and I dropped my knife three times. Three times. I don't know how it happened (my husband has some theories, particularly about how careless I am) but I was so embarrassed, I ended up cutting through my meal with just my fork. 

And then there is the accident with this cake. 

I baked a two-layer red velvet cake for my sister in law last Saturday. The cake turned out well and my frosting work on the cake actually looked pretty decent. I added some sugar hearts on the cake and was about to put it in the fridge to chill. 

So, picture this: I had the cake in one hand and was walking towards the fridge -- just three steps and I would have made it too except I saw a stray heart that had fallen off the cake onto the floor. I decided to bend down and pick the heart up to thrash while still holding on to the cake in one hand.

Mistake? Hell yes! The next thing I knew, the top layer of the cake was on the floor. Splat! All over the flour and over my feet. 

I wept. My husband laughed. Bah. 

Long story short, I cleaned up the mess and transferred what was left of the cake (the bottom half and most of the frosting) into a container to go in the fridge. I then proceeded to make another cake for my sister in law. I was more careful this time and didn' t try to multitask. 

Yesterday, I took out the salvaged cake that was in the fridge to make cake balls.

Cake balls are quite different from cake pops. They may not be as charming as the pops (who isn't tickled by a lollipop cake?) but they are definitely sturdier -- you hold them securely as you bite into them. No chance of anything falling.

Taste-wise, these cake pops are amazing. The slightly bitter dark chocolate coating complements the sweet, rich and creamy cake (imagine the red velvet cake and the icing mixed into one moist ball of heaven) so well.

Texturally, the crunch of the chocolate that has set and is chilled contrasts against the moist and soft cake.

Visually, it's even more stunning. Imagine the dark chocolate against the deep red which is streaked with the white from the cream. Beautiful.

 I certainly don't recommend that anyone destroy a cake on purpose to make these balls but they'd be the perfect solution for leftover cake.

There isn't a recipe for this post but I have some tips on making cake balls. If you want to make this red velvet cake, check out my older post here.

* It only works with cakes that have some kind of icing or ganache as the icing/ganache serves as a binder. The cake should be slightly sticky. 

* The mashed cake has to be chilled before they are rolled. Once rolled, they have to be chilled again (at least 30 mins) before coating. This will keep the balls together. Once coated, they must be chilled again for the chocolate to set.

* For the coating, add some fat (butter/shortening) in with the chocolate when you melt it so the consistency is thin enough to coat the balls nicely. Mine was a little thick and therefore not satiny smooth. The butter also makes the chocolate coating shiny. I melt my chocolate on a double boiler (placing a bowl over a pan of boiling water, making sure the bowl doesn't touch the water) but a microwave would work as well. 

* Before coating, line a baking sheet with parchment paper. Place the coated balls on the paper: they will come of easier without the chocolate breaking. 

* Speciality bake shops sell cake pop pans or moulds but seriously, you don't need them. It's ridiculously easy to roll the balls yourself. Just make sure you have enough icing to bind the cake together but not too much that the cake becomes too soggy. Add the icing in gradually and test the consistency. 

* If you want to sprinkle coloured sugar crystals (or any other fancy cake decorations) on the chocolate, do it before it has set. 

Postscript: the popularity of cake pops seem to go bake to Bakerella otherwise known as Angie Dudley, a blogger from Atlanta in the United States. If you are a fan of desserts, particularly novelty desserts that look as pretty as they are good to eat, check out her site bakerella.com.  Amazing stuff!

Red Velvet Cupcakes

Chocolate cake should taste (and look) like chocolate, right? So what about red velvet cake then? What does velvet taste like, anyway? Well, since red velvet cake is essentially a chocolate cake ( a mild one, not a full-on one) that has been treated to come out looking red, you’d expect it to taste just like chocolate cake, right? Well, only kinda. There is the taste of cocoa but honestly, it tastes more like a mix of butter cake and cheese cake with just a hint of chocolate. Does that even make any sense?

One thing is for sure: when executed properly, the texture of a red velvet cake is really velvety — as in soft, smooth and ... well, like velvet. It's easy to dismiss the red velvet cake as being an overrated gimmick.  If it isn't well done, it just tastes like any cake, not a particularly nice cake, only red. But, if its well-made, the red velvet cake is a treat.

Believe me. I am a recent convert. I generally stay away from fads and since the red velvet cake has become a fad in the last few years, I avoided it. Particularly after tasting a few uninspiring versions of the cake. But then I tasted one gorgeous red velvet cake at a friend's party and, well, I changed my mind. I liked it. No, I loved it.

I’ve tried making red velvet cake once before and it tasted fine. No, it tasted a little better than fine. But, you know how it is with cake, right? You make a chocolate cake and the next week, you want to try another recipe that is a little different and this just goes on and on and on. We’re always looking for the perfect cake.... chocolate, butter, cheese, or whatever ... and when we find that perfect cake, we want something that tastes better! Right? It's human nature I guess.

OK. Enough postulating already. Fact is, I made the cake again after I spotted a recipe for it in this month’s issue of Saveur magazine. Actually I wanted to make ALL the cakes featured in the magazine’s focus on the great layer cakes from the South (really decadent cakes from the American south) but most of them required too much work and I wasn’t feeling up to it. The red velvet cake seemed the least complicated —  plus I was seduced by the picture and the recipe, although I wasn’t quite seduced by the whipped cream topping. I much prefer the traditional cream cheese frosting that is synonymous with red velvet cake.

So, here's the deal with this red velvet cake: the important ingredients are cocoa, buttermilk, vinegar and baking powder. The chemical reaction between the four ingredients when combined is what causes the cake to come out red.

Most recipes call for Dutch-processed unsweetened cocoa which is cocoa that has been treated with alkali to nutralise it's natural acidity. This type of cocoa has a reddish hue and when mixed with the vinegar, the red intensifies. I didn't have Dutch-processed cocoa. In fact I don't thin I've ever seen it — so I used regular unsweetened cocoa and, to get a dramatic or brilliant red, I added a little bit of red colouring. Some chefs/cooks prefer more natural colourants and rely on either beets or rhubarb for the colour.

I also didn't have buttermilk at home and I had no intention of buying a carton just for this cake. It's actually pretty easy to make do and create your own buttermilk with just plain milk and vinegar (1 cup milk + 1 tsp vinegar = I cup buttermilk). Because the recipe calls for vinegar, I was a little concerned that the vinegar I added to the milk to make buttermilk would add up to just too much vinegar in this cake. I mean, I didn't want a cake that ended up tasting like a pickle!

No, no ... I was confident it would turn out ok. I would channel positive thoughts and envision a beautiful and delicious cake.



The Saveur recipe turned out fantastic and the extra vinegar had no negative impact on the cake. Velvety? Hell yes! The cake looked rich and it tasted amazing: extremely moist, slightly tangy, rich, deep and helluva satisfying.

Try this. Seriously. Try this.

Oh. This recipe was originally for a two-layered cake but I'm a little mad for cupcakes at the moment and so I just filled the batter into cupcake tins rather than two round cake tins.

Red Velvet Cake
Adapted from Saveur (March 2012)

226g butter, softened
21/2 cups cake/superfine flour
2 tbsp cocoa
1 tbsp baking powder
1 tsp salt
1 cup milk
1 tsp + 1 tbsp distilled vinegar (separated)
2 tbsp red food colouring
1 tsp vanilla extract
11/2 cups sugar
2 eggs

Heat oven to 180C.

Mix 1 tsp vinegar to the milk and set aside for at least 5 mins.

Sift the flour, baking powder, cocoa and salt and whisk to combine. Set aside.

After letting the milk and vinegar sit for 5 mins, whisk the mixture with the colouring, the remaining vinegar and vanilla extract. Set aside.

Cream the butter and sugar in a stand mixer (high speed) until light, pale and fluffy. Lower the speed and add the eggs, one at a time, waiting till the eggs are incorporated into the butter each time.

Keeping the speed low, add the dry ingredients (flour, salt, baking powder, cocoa) and the liquid (milk, vinegar, colouring and extract) alternating between the two.

Turn the speed to high and beat till smooth for a few seconds.

Fill the cake pans (greased and floured)/cupcake tins with the batter (fill only 3/4 to the brim) and bake for 30 mins (for the cake pans) or 23-25 mins for the cupcakes or till a tester comes out clean.

Remove and let them cool.

Frosting
170g cream cheese, softened
170g butter, softened
1 tsp vanilla extract
11/2 cups icing sugar

Beat butter till creamy. Add cream cheese and cream till well combined. Add sugar and extract and beat till light and fluffy.

Frost as desired.