Red Velvet Lava Cake
This Red Velvet Lava Cake recipe is our featured recipe. Red velvet recipes are popular. Perhaps the lovely red color. In this recipe, you get a bite of white chocolate in each lava cake. This is almost too easy to prepare so for those that want to serve a cake, warm from the oven that oozes white chocolate when you bite into it, and are looking for that type of recipe, here it is!
So where did the 'Red Velvet' baking term derive from? It has an interesting origin. We call them red velvet cakes today is because a large amount of red food coloring gets added to the cake batter to stain it red. The cakes originally were named not from their color, but because the cake textures were so VELVETY SMOOTH! This happened from the ingredients that were used in the cake batter. Years ago, when a cake was made the recipes contained either vinegar or buttermilk and baking soda. Baking soda is the agent that makes the cakes rise and become light and smooth. The cake cocoa in those days also reacted with these ingredients and the cocoa would change color from a dark brown to a reddish brown. This was how it came to be the red velvet cake.
Cocoa powder today no longer creates this as it is processed with an alkalizing agent, and that neutralizes the acid in the cocoa. The change in ingredient compositions have changed the result.
Secondly old recipes used brown sugar that also created color in the cake.
The red velvet cakes of today are colored with food coloring. Food coloring has become a controversial item for us to be consuming. Although food coloring makes, foods appealing the safety of eating these dyes is now being questioned by the US Food and Drug Administration. The best rule of thumb would be to be aware of everything you are putting into your body and if you wish to bake this beautiful cake, then please do and enjoy. There are natural food colorings that you can also substitute available in many health food stores.
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