Thursday, March 05, 2026
6 comments:
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I honestly don't get the fuss about RVC. So... it's a chocolate cake that happens to be reddish due to a reaction between the cocoa powder and acid (or, more likely these days, the addition of red food coloring), but it doesn't really taste like chocolate? What's the point? Is it the cream-cheese frosting? If so, I'd take a carrot cake over RVC any day. Otherwise, give me a good, rich chocolate cake and I'll be happy.
ReplyDeleteBut that's just me. What is it about RVC that you love?
I'm partial to most chocolate cakes, but sometimes, we just like what we like. I like carrot cake, too.
DeleteThat's fair. I was just genuinely curious what you liked about it. I hear some people mention the texture, for example.
DeleteI honestly can't say. Maybe it's just an "I'm psyching myself out" thing: the reddish color combined with the chocolate flavor produces a pleasantly weird result in my brain. Who knows?
DeleteMaybe we should develop a red-velvet cake combining chocolate and cherry or strawberry (and maybe some food coloring if the fruit or fruit essence isn't enough).
I actually have a chocolate-covered strawberry cake that I do. It's a strawberry cake (with red food coloring added because strawberries make the cake a very vague reddish brown, not pure red) covered with chocolate ganache. I'll sometimes add rose-flavored meringue kisses as decorations. I made it for my nieces' birthday once and it was a big hit.
DeleteCool. Two nieces sharing the same birthday? Like twins?
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