Monday, February 6, 2017

Red Velvet Swirl Bundt Cake with White Chocolate Ganache


So the Superbowl is over, right? And one of the teams won, correct? My lack of interest is showing, isn't it? In fairness, I'm a big fan of football food. I just prefer eating it while watching puppies playing with a ball. But that's not important now. What is important is that we all stuffed ourselves with copious amounts of game day snacks and now it's time to focus on the sweets. Yup, Valentine's Day is coming!

I believe in surprising my love with a beautiful cake that looks complicated but was actually really easy to make. Sshh, nobody needs to know that. On the other hand, if I'm making it for my gal-entines, I definitely share the recipe. This year I'm making a lovely vanilla bundt cake with a pretty red velvet swirl and a white chocolate ganache that you'll want to eat with a spoon. Actually, the recipe makes plenty of ganache so definitely do bring the spoon.

I should note that if you want your cake to slip out of the bundt pan without breaking, cracking or the top tearing off, use baking spray with flour in it. Trust me, I've done the butter and flour thing, I've done the cooking spray thing and I've dumped my share of destroyed bundts into the garbage. Get the baking spray and everybody will marvel at how perfect your cake is. Enjoy!

Red Velvet Swirl Bundt Cake with White Chocolate Ganache

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Ingredients (12 Servings)
    • 2 Eggs
    • 1 1/2 Cups sugar
    • 1 Stick (8 tablespoons) unsalted butter, at room temperature
    • 1 Cup buttermilk
    • 1 Tablespoon vanilla
    • 1 Teaspoon apple cider or white distilled vinegar
    • 2 1/2 Cups all purpose flour
    • 1 Teaspoon baking soda
    • 1 Teaspoon salt
    • 1 Tablespoon unsweetened cocoa powder
    • 1 oz. Red food coloring, or more as needed
    • 1 Package (approx. 12 oz.) white chocolate chips
    • 1/2 Cup heavy cream
    • Pinch of salt
    • 1 oz. Red food coloring (or more as needed)
    Pre-heat the oven to 350 degrees and prepare a bundt pan with baking spray.

    Using a hand or stand mixer, cream together the eggs, sugar and butter. Beat in the buttermilk, vanilla and vinegar.

    In a separate bowl, sift together the flour, baking soda and salt. Mix the dry ingredients into the wet.
    Spoon half the batter into a separate bowl and whisk in the cocoa powder and red food coloring.

    Pour the white batter into the bundt pan and the red batter over it. Using a butter knife, swirl the two batters together and bake for 55 minutes or until a toothpick comes out clean. Allow to cool thoroughly before removing from the pan.

    Make the ganache by melting the white chocolate over a double boiler or in the microwave at 30 second intervals. Stir frequently and add in the heavy cream and food color. Drizzle over the cooled cake.

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