Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat

For the cake: Unsalted butter, for the baking sheet 1 1/2 cups all-purpose flour, plus more for dusting cake 2 cups cherry-flavored cola 2 tablespoons unsweetened Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup vegetable oil 1/3 cup buttermilk 3 large eggs 1 tablespoon red food coloring 2 teaspoons almond extract 1/2 teaspoon vanilla extract Confectioners’ sugar, for dusting
Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl. In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, cake eggs, food coloring, cake almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
Dust a kitchen towel (not terry cloth) with confectioners’ sugar. cake Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners’ sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
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Related This entry was posted on February 7, 2013, in Dizeti and tagged coco powder , dessert , food colouring cake , red velvet , unsalted butter , vallentine . Bookmark the permalink . Leave a comment Post navigation
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