Thursday, January 23, 2014

Red Velvet Pistachio Chocolate cake


1 1/2 cups -purpose flour
6 tbsps unsweetened cocoa
1 tsp baking soda (1/4 tsp at 8500 ft.)
1 tsp salt
1/2 cup of almond, nuts.
4 oz. butter plus extra for coating the pan
2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp red raspberry vinegar
1 cup water
milk 1/2 cup
1 cup Pistachio(shelled)

For the Frosting:-

  1. In a large bowl, whisk together the yogurt, tofu , almond milk and extracts.
  2. Whisk in the cocoa powder, then whisk in the protein powder.
  3. Frost the cake, then refrigerate for 40 minutes.
  4. Slice and serve.

 1. Preheat the oven to 350 degrees Fahrenheit .

2. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Increase mixer speed to medium-high and mix until batter is even and everything is well incorporated (~20 seconds)

3. Scoop/pour batter into the prepared pans and spread/flatten the surface. Bake for ~40 minutes, or until the surface springs back when tapped.

4. Cool cakes in the pan for 15 minutes then flip over onto a wire cooling rack and let cool completely.

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