Wednesday, October 20, 2010

Alexandra Mudry with her innovative New Red Velvet Cake Recipe

For the American Cancer Society's 50th Anniversay, ACS and Duff Goldmen (as in Duff from Ace of Cakes) along with the Culinary Institute of America held the More Birthdays contest challenging culinary students to come up with a new, “healthy living” cake. The winner was Alexandra Mudry with her innovative New Red Velvet Cake Recipe.

I had learned of this winning recipe while attending the ACS summit for Relay for Life volunteers back in 2009.  It has taken me more than a year to finally try it out, so of course, I figured I would share the recipe here with all of you.  I don't have pictures of the final result (of my interpretaion that is), but I will try to do a follow-up post with pictures.  I am making mine for a bake sale at work ~ hope they like it!

Visit "A healthier take on cake" on the ACS website for more information.

Red Velvet Cake: Yield one 9×14″ cake, two 8″ rounds, or 24 cupcakes
2 Cups Roasted Beet Puree (Approx. 3 Large Beets)
1/2 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
1/2 Cup Canola Oil
2 Each Large Eggs
2 Each Egg Whites
3 oz. Unsweetened Chocolate (Melted)
1 tsp. Instant Espresso Powder or Instant Coffee
1/2 Cup Unsweetened Cocoa Powder
3/4 Cup All-Purpose Flour
3/4 Cup Whole Wheat Flour
1/4 Cup Quinoa Flour (if you can't find, use 1 cup whole wheat flour)
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Dried Cherries

Note: You may substitute canned beets as long as they are stored in their own juices and not seasoned. If using canned beets, add 1 ore more tablespoons of water until puree is smooth. (This was my way to go for this go around).

Roasted Beet Puree:
  1. Preheat oven to 375ΒΊ
  2. Trim ends of beets and place on Parchment or foil lined baking pan.
  3. Drizzle with 1 tbsp. canola oil.
  4. Roast until fork tender (about 2 hours).
  5. When cool, peel then place in blender or food processor with 1-2 tbsp. water. Puree until smooth. Can be made several days in advance and stored in an airtight container in the refrigerator.

  1. Preheat oven to 375ΒΊ.
  2. Spray baking pan(s) with canola oil spray and dust with flour. If making cupcakes, line tins with baking cups.
  3. Combine oil, eggs, egg whites, and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.
  4. In a separate bowl, add espresso powder to melted chocolate.
  5. Slowly drizzle chocolate mixture into batter on low speed, and stir until combined. Once all chocolate is added, stop the machine, and scrape down the sides of the bowl.
  6. In another bowl, combine cocoa powder, applesauce, and beet puree, and then add to egg mixture. Mix on medium speed until incorporated.
  7. Scrape down the sides of the bowl and add dried cherries.
  8. Sift remaining dry ingredients and fold into mixture. Be careful not to over mix. **A variation that I would do for this procedure is instead of adding the cherries to the egg mixture; I would instead combine the cherries with the dry ingredients. When you add the cherries/dry ingredients to the egg mixture, the cherries will help incorporate the dry ingredients faster, and prevent lumps.
  9. Pour batter into pans and bake for 40-45 minutes (20-25 minutes for cupcakes), or until an inserted toothpick comes out clean.

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