Red Velvet Brain Loaf Cake

 

INGREDIENTS:

 

PREPARATION INSTRUCTIONS:

 

1. Preheat the oven to 350°F. If desired, line the bottom and sides of a GreenPan Reserve Loaf Pan with PFAS free parchment paper, allowing a bit extra to hang over the edges as handles, (the cake will release without it, but it will make it easier to lift the cake out once baked).
   
   
2. In the bowl of a stand mixer fit with a paddle attachment, or a large mixing bowl using a hand mixer, cream together the butter and both sugars on medium high speed until well combined and lighter in color and texture. Scrape the sides and bottom of the bowl with a silicone spatula, then with the mixer on a slightly lower speed add the eggs, one at a time, making sure the first is fully incorporated before adding the second. Scrape the bowl one more time.
   
   
3. To the mixer add the cocoa powder, food coloring, salt, baking soda, baking powder, and vinegar. Mix on medium speed until evenly combined, then scrape the bowl again.
   
   
4. On medium speed, mix in one third of the flour, followed by half of the buttermilk. Repeat with another third of flour and remaining buttermilk. Finally, end by mixing in the remaining third of flower until the butter has just come together with no lumps remaining. Scrape the bowl a last time to ensure there are no unmixed portions of flour or buttermilk, then transfer the batter to the loaf pan and level the top
   
   
5. Transfer the pan to the oven and bake for 50 to 60 minutes, or until the sides of the cake begin to lightly pull away from the pan and a skewer inserted into the center of the cake comes out clean.  Place the loaf pan on a wire rack and allow the cake to cool for at least 20 minutes. Remove the cake from the pan and allow it to cool directly on the wire rack until room temperature. 
   
   
6. While the cake is cooling, add the butter to a clean stand mixer fit with a paddle attachment, or a large mixing bowl if using a hand mixer. Beat on medium high speed until smooth with no lumps remaining, then mix in the vanilla and salt. With the mixer on low, add the confectioners’ sugar ½ cup at a time until all 6 cups are added. Add just enough food coloring to lightly tint the frosting pink. Check the texture of the frosting to ensure it is soft enough to pipe easily, but thick enough to hold its shape well.  If needed, adjust the consistency slightly with milk or more confectioners’ sugar.
   
   
7. Once the cake is cooled fully, if you wish, lightly trim as needed to make a slightly more oblong “brain” shape.  (This step is completely optional.) Using a pastry spatula or butter knife apply a thin coat of frosting over the top and sides of the entire cake then transfer to the freezer for 15 minutes. 
   
   
8. Fit a large piping bag with a large round tip (about ½” or slightly less).  Fill the bag about halfway with frosting and twist the end closed. Remove the cake from the freezer and begin piping curved, squiggled lines on the sides and top of the cake, mimicking the look of a brain – refilling the piping bag as needed. Chill the cake one more time until the frosting is quite firm. 
   
   
9. While the frosting is chilling, mix the jam, water, lemon juice and food coloring in a small mixing bowl until smooth, adjusting the color as desired with more food coloring. Remove the cake from the freezer once firm and either lightly brush the ‘blood’ over the entire surface, or haphazardly drizzle in a few places, whichever you prefer. 
   
   

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