In The News

Ingredients

Red Velvet Batter

10 tablespoons (5 ounces) unsalted butter, chopped, softened 

¾ cups (6 ounces) granulated sugar

2 eggs

¼ cup (1 ¼ ounces) whole-egg mayonnaise

1 teaspoon vanilla extract

1 ½ cups (9 ounces) self-rising flour, sifted

1 ¼ ounces) cocoa powder, sifted

6 fluid ounces buttermilk

1 teaspoon apple cider vinegar

¼ cup (2 ounces) red food coloring

Icing

6 Tablespoons (3 ounces) unsalted butter, softened

½ cup (4 ounces) pure icing sugar, sifted

1x 8-ounce packets) cream cheese, softened, chopped

Mousse

2 cups cream

½ cup (4 ounces) sugar

4 tablespoons (2 ounces) butter melted and room temperature

1 fluid ounce rum

1 cup (8 fluid ounces) cream

1 pound dark chocolate, melted & warm

½ Packet of marshmallows

Method

1. Prepare the Red Velvet Batter: Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale.
2. Add eggs, one at a time, beating well after each addition. Add mayonnaise and vanilla, and beat until well combined. Fold in flour, cocoa, buttermilk, vinegar and coloring.
3. Prepare the Icing: Beat the butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add the cream cheese and beat until very smooth.
4. Using a cloth coated with vegetable oil, lightly oil the plates of a waffle cone maker and ladle a layer of red velvet batter over the bottom plate.  Close and allow to cook.  Once cooked, remove the waffle, roll into a cylinder while warm, then set aside until cool and firm. Repeat with remaining batter.
5. Prepare the Fudge Mousse: whip the cream till smooth on machine or by hand with a whisk till ¾ fluffed (medium peaks) then scrape down back to the middle of the bowl.
6. Add the sugar and whisk through. Add the melted butter, rum and cream, and mix again until incorporated. Using a large rubber spatula, gently fold through the dark warm chocolate into the whipped cream till smooth and lump less.
7. Make sure the chocolate is warm when adding into the chilled whipped cream and then let set for an hour in the fridge or till firm for piping. 
8. Prepare the Marshmallows: To torch the marshmallow use a kitchen blow torch or place under the broiler just until brown.
9. Once set, pipe chocolate Mousse from each end of the red velvet cake cylinders until full. Place cream cheese icing on top, as desired, and garnish with a toasted marshmallow.