{"id":3806,"date":"2010-05-11T22:06:47","date_gmt":"2010-05-12T03:06:47","guid":{"rendered":"http:\/\/myhalalkitchen.com\/?p=3806"},"modified":"2021-03-19T13:46:17","modified_gmt":"2021-03-19T18:46:17","slug":"brown-velvet-cake-using-mexican-chocolate","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/","title":{"rendered":"Chocolate Velvet Cake"},"content":{"rendered":"<p>This week I&#8217;ve been testing recipes&nbsp;for good old-fashioned&nbsp;<strong>(halal) southern food<\/strong>. It&#8217;s a fun and tasty job, but not always so&nbsp;easy. This cake, for example, was almost eaten up entirely before a single photo was taken!<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/lh3.ggpht.com\/_2hAJiuLHN2I\/S-iI0M7S8FI\/AAAAAAAAAnU\/-TGogiEXqww\/s800\/Brown%20Velvet%20Cake%20006.JPG\" alt=\"Brown Velvet Cake\" width=\"570\" height=\"400\"><\/p>\n<p>I devoured the cookbook, <a href=\"http:\/\/www.amazon.com\/Screen-Doors-Sweet-Tea-Southern\/dp\/0307351408\" target=\"_self\" rel=\"noopener\"><strong>Screen Doors and Sweet Tea<\/strong>, by Martha Hall Foose<\/a>. She writes a loving memoir of southern cooking and recipes- you&#8217;ll want to try every single one and make them your own. <strong>Brown Velvet Cake&nbsp;<\/strong>is the result of my craving for <strong>Red Velvet <\/strong>cake without the red coloring.&nbsp;&nbsp;I always wanted to make it without the use of red food coloring, which is typically how it&#8217;s found on supermarket shelves in a box and the only way I&#8217;ve ever eaten it growing up.<\/p>\n<p>I used <strong>Mexican chocolate<\/strong>, typically used for hot chocolate, or <em>atole<\/em>, instead of her recommendation for bittersweet chocolate. The only difference really is that Mexican chocolate has a bit of a kick to it due to the addition of cinnamon. I used <strong><a href=\"http:\/\/elpopularchocolate.com\/\" target=\"_self\" rel=\"noopener\">El Popular<\/a> <\/strong>brand chocolate, which also has <a href=\"https:\/\/amzn.to\/3beGifZ\">almonds<\/a> in it. I think it was this chocolate that made the cake look more like <strong>brown velvet<\/strong> than red velvet, hence my nickname for it.<\/p>\n<p>One other change I made was to make my own <strong>corn syrup.&nbsp; <\/strong>I did this for several reasons. For those of you who are frequent readers of this blog, you may know that I am particularly averse to <strong><a href=\"http:\/\/www.facebook.com\/pages\/THE-BAN-OF-HIGH-FRUCTOSE-CORN-SYRUP-IN-THE-US\/124366064752\" target=\"_self\" rel=\"noopener\">high-fructose corn syrup<\/a><\/strong>&nbsp; and <strong><a href=\"http:\/\/www.bangmfood.org\/\" target=\"_self\" rel=\"noopener\">genetically-modified foods<\/a><\/strong>, one of which is typically <strong><a href=\"http:\/\/www.kingcorn.net\/\" target=\"_self\" rel=\"noopener\">corn and corn-based products<\/a><\/strong>. The &#8216;corn syrup&#8217; in this recipe is actually a simple sugar syrup, but works just as well to make a delicious frosting that fits well with this traditional, all-American, super-moist cake.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/lh6.ggpht.com\/_2hAJiuLHN2I\/S-iI4QxUM2I\/AAAAAAAAAng\/5cMK2QfBuCU\/s800\/Brown%20Velvet%20Cake%20009.JPG\" alt=\"Brown Velvet Cake\" width=\"482\" height=\"600\"><\/p>\n<p style=\"text-align: center;\"><em>Start with the highest quality ingredients you can afford to get the best results possible. You won&#8217;t regret that.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Chocolate Velvet Cake Ingredients<\/strong><\/p>\n<p><em>Cake Serves 8-10<\/em><\/p>\n<ul>\n<li>1 tablespoon cocoa powder<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1 and 3\/4 cup brown sugar or cane sugar<\/li>\n<li>5 oz. Mexican dark chocolate (spiced with cinnamon), or 5 ounces milk chocolate plus 3 tablespoons ground cinnamon<\/li>\n<li>3 large egg yolks<\/li>\n<li>1 stick unsalted <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a> (1 cup), softened<\/li>\n<li>1 and 3\/4 cup unbleached all-purpose flour or cake flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>3 large egg whites<\/li>\n<\/ul>\n<p><strong><a href=\"http:\/\/www.recipezaar.com\/recipe\/Homemade-Corn-Syrup-Substitute-Simple-Syrup-74080\" target=\"_self\" rel=\"noopener\">Corn Syrup Ingredients<\/a><\/strong><\/p>\n<p><em>Corn Syrup recipe makes 2 cups<\/em><\/p>\n<ul>\n<li>2 cups sugar<\/li>\n<li>3\/4 cup water<\/li>\n<li>1\/4 teaspoon cream of tartar<\/li>\n<li>1 pinch salt<\/li>\n<\/ul>\n<p><strong>Frosting Ingredients<\/strong><\/p>\n<ul>\n<li>2 large egg whites<\/li>\n<li>1 1\/2 cups sugar<\/li>\n<li>1\/4 teaspoon cream of tartar<\/li>\n<li>1 1\/2 teaspoon light corn syrup<\/li>\n<li>1 teapoon vanilla <a href=\"https:\/\/amzn.to\/3pzSvzz\">extract<\/a> (without alcohol)<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/lh6.ggpht.com\/_2hAJiuLHN2I\/S-iI1_56kBI\/AAAAAAAAAnY\/krGGMpLm2p4\/s800\/Brown%20Velvet%20Cake%20007.JPG\" alt=\"\" width=\"600\" height=\"400\"><\/strong><\/p>\n<p><strong>Chocolate Velvet Cake Directions<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 350\u00ba F.<\/li>\n<li>Using softened <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a>, wipe an entire&nbsp;9-inch springform pan with the <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a>, then&nbsp;dust it lightly with cocoa powder. Set aside.<\/li>\n<li>In a medium saucepan over very low heat, combine 1\/2 cup of the buttermilk, 3\/4 cup of the brown sugar, and the <strong>Mexican chocolate<\/strong>. Cook and stir until the chocolate is melted and the mixture is smooth. Set aside to cool.<\/li>\n<li>Add one of the egg yolks to the chocolate mixture and cook and stir until&nbsp;it thickens, about 2 minutes.<\/li>\n<li>In a stand &nbsp;mixer fitted with the <strong>paddle attachment<\/strong>, beat the <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a> and remaining 1 cup brown sugar until light and fluffy, about 4 minutes.<\/li>\n<li>In a small bowl, whisk together the remaining 2 egg yolks and remaining 1\/2 cup buttermilk.<\/li>\n<li>To the stand mixer add the flour, alternating with the buttermilk mixture, beating at low speed. Mix until just combined. Stir in the cooled chocolate mixture.<\/li>\n<li>Dissolve the baking soda in 1 tablespoon of warm water and fold gently into the mixture.<\/li>\n<li>In a separate bowl, whip the egg whites to soft peaks. If you are doing this by hand, it will take a very long time. Try to use an electric mixer instead, making sure the egg whites actually turn to soft, white peaks.<\/li>\n<li>Fold the whites into the chocolate batter. Pour into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes.<\/li>\n<li>Gently run a butterknife around the sides of&nbsp; the pan. Cool on a wire rack for 20 minutes. Remove the sides of the pan and cool completely.<\/li>\n<\/ol>\n<p><strong>Corn Syrup Directions<\/strong><\/p>\n<ol>\n<li>Add all of the ingredients to a&nbsp;medium-size saucepan over medium-high heat. Bring to a boil.<\/li>\n<li>Reduce to a simmer and cover for 3-4 minutes.<\/li>\n<li>Remove lid and stir with a wooden spoon to combine. Allow to cool.<\/li>\n<li>To store, add mixture to&nbsp;a glass jar with a tight-fitting lid. Label and date it. It should keep for approximately 2 months.<\/li>\n<\/ol>\n<p><strong>Frosting Directions&nbsp;<\/strong><\/p>\n<ol>\n<li>In a large metal&nbsp;bowl set over a saucepan filled with 2 inches of simmering water, combine the egg whites, sugar, 5 tablespoons water, the cream of tartar and <strong>corn syrup<\/strong>.<\/li>\n<li>Whip for&nbsp;7 minutes&nbsp;with a hand-held electric mixer, scraping the sides often with a rubber spatula. The frosting is almost done when it has a nice spreading consistency. Stir in the vanilla at this point.<\/li>\n<li>When the cake has cooled completely, frost it all around with the warm frosting. Do not refrigerate the frosting or it will be too hard to spread.<\/li>\n<li>After frosted, allow the cake to cool for 30 minutes before serving.<\/li>\n<\/ol>\n<p><em>Bismillah <\/em>and <em>Bon Appetit!<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/lh4.ggpht.com\/_2hAJiuLHN2I\/S-iI7aYuF8I\/AAAAAAAAAno\/cvSAxvgVZ-w\/s800\/Brown%20Velvet%20Cake%20011.JPG\" alt=\"\" width=\"600\" height=\"400\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week I&#8217;ve been testing recipes&nbsp;for good old-fashioned&nbsp;(halal) southern food. It&#8217;s a fun and tasty job, but not always so&nbsp;easy. This cake, for example, was&hellip;<\/p>\n","protected":false},"author":1,"featured_media":13971,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[142,28],"tags":[343,788],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Velvet Cake - Yvonne Maffei - Making Global Cuisine Halal<\/title>\n<meta name=\"description\" content=\"My Halal Kitchen is a halal food and cooking blog featuring culinary tips and healthy halal recipes anyone can make and demonstrating how any cuisine can be made halal. wholesome living, quick recipes, vegetarian, vegan, gluten-free, food photography, food industry, nutrition, Recipes, Culinary Tips, Aprons, Clean Your Kitchen Green book on eco-friendly cleaning, E-books, Kitchen Gadgets, Table Linens\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Velvet Cake - Yvonne Maffei - Making Global Cuisine Halal\" \/>\n<meta property=\"og:description\" content=\"My Halal Kitchen is a halal food and cooking blog featuring culinary tips and healthy halal recipes anyone can make and demonstrating how any cuisine can be made halal. wholesome living, quick recipes, vegetarian, vegan, gluten-free, food photography, food industry, nutrition, Recipes, Culinary Tips, Aprons, Clean Your Kitchen Green book on eco-friendly cleaning, E-books, Kitchen Gadgets, Table Linens\" \/>\n<meta property=\"og:url\" content=\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\" \/>\n<meta property=\"og:site_name\" content=\"Yvonne Maffei\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/myhalalkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2010-05-12T03:06:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-19T18:46:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2013\/04\/Brown%20Velvet%20Cake%20006.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"536\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Yvonne Maffei\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@myhalalkitchen\" \/>\n<meta name=\"twitter:site\" content=\"@myhalalkitchen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Yvonne Maffei\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\"},\"author\":{\"name\":\"Yvonne Maffei\",\"@id\":\"https:\/\/myhalalkitchen.com\/#\/schema\/person\/72707eab177ff98a0221db8a27eb1f33\"},\"headline\":\"Chocolate Velvet Cake\",\"datePublished\":\"2010-05-12T03:06:47+00:00\",\"dateModified\":\"2021-03-19T18:46:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\"},\"wordCount\":860,\"commentCount\":11,\"publisher\":{\"@id\":\"https:\/\/myhalalkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2013\/04\/Brown%20Velvet%20Cake%20006.jpg\",\"keywords\":[\"chocolate cake\",\"mexican chocolate\"],\"articleSection\":[\"American\",\"Dessert\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\",\"url\":\"https:\/\/myhalalkitchen.com\/brown-velvet-cake-using-mexican-chocolate\/\",\"name\":\"Chocolate Velvet Cake - 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