Hilton Chefs Share Recipes for Red Velvet Cake Day

Directions

1. For the Cake
2. Preheat the oven to 350ºF. 
3. Melt the chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler (or melt in a microwave for 20-30 seconds). 
4. Meanwhile, place the sugar, eggs, oil, and vanilla in a bowl and mix for about one minute on low speed. 
5. In a mixing bowl, sift together the flour, baking soda, and salt. 
6. Add the dry ingredients to the egg mixture and continue to mix on low speed until well incorporated.
7. Add the melted chocolate and mix on low speed, then add the pureed beets and food coloring.
8. Continue to mix on low speed until all the ingredients are thoroughly combined.
9. Divide the batter evenly between 3 greased and floured pans, and bake for 20-25 minutes, or until the cake springs back when touched, or when a toothpick comes up clean.
10. Cool for 10 minutes in the pans, then turn the layers out onto a rack to cool completely.
11. For the Icing
12. Pour the heavy cream into a small bowl and whip to soft peaks. Refrigerate.
13. Place the cream cheese in a bowl and mix on low speed until soft and smooth.
14. Add mascarpone and mix until combined.
15. Add half of the vanilla and powdered sugar and mix well.
16. Fold in the whipped cream by hand with a spatula.
17. Refrigerate until ready to assemble.

Directions

1. For the Cake
2. Sift the flour, baking soda, cocoa, salt and sugar into the bowl of a mixer.
3. Add the soft butter and paddle until there are no visible pieces of butter.
4. Add the oil and red food color and mix on medium speed for 2 minutes.
5. Add the eggs, one at a time, followed by the paste, vinegar and buttermilk.
6. Scoop and bake in hemisphere molds at 325F for 15 minutes.
7. Allow to cool completely before unmolding. Freeze solid.
8. For the Chocolate Dip
9. Melt the two ingredients separately then combine.
10. Allow to cool to 90F.
11. Dip the frozen cakes into the glaze, it will set immediately.
12. For the Cream Cheese Frosting
13. Combine the ingredients in a mixing bowl fitted with a paddle attachment and mix until light and fluffy.
14. Pipe onto the chocolate dipped cakes.

Directions

1. For the Spicy Buttermilk Fried Chicken
2. In a large mixing basin, combine the chicken tenders, spices, and buttermilk. Massage the marinade into the chicken and refrigerate the covered bowl for at least 4 hours and up to 24 hours. After the chicken has marinated, take the bowl from the fridge and let it aside for at least 30 minutes at room temperature.
3. Combine the flour and spices in a resealable bag. Mix everything. Dredge the chicken in the flour mixture, then return it to the marinade. Finally, coat the chicken in flour and place it on a rack to allow the crust to stick to the bird. Heat 2-3 inches of oil over medium-high heat in a big cast iron skillet.
4. Finally, coat the chicken in flour again and place it on a rack to allow the crust to stick to the chicken. In a large cast iron skillet, heat 2-3 inches of oil over medium-high heat until the oil reaches 350°F. Cook for 5 minutes on each side or until the internal temperature reaches 165°F. Put over a sheet pan on a wire rack and drain the chicken.
5. For the Red Velvet Waffles
6. To make the Red Velvet Waffles, whisk together the unbleached all-purpose flour, organic whole white wheat flour, sugar, baking powder, salt, and cocoa powder in a large mixing bowl. Thoroughly combine the melted butter, buttermilk, eggs, vanilla essence, and white vinegar in a separate basin.
7. Whisk the gel food coloring into the buttermilk mixture with care. Then, stir the buttermilk mixture into the dry ingredients until smooth and well combined. Allow the batter to rest for at least 10 minutes to allow the wheat flour to hydrate.
8. Follow the manufacturer’s directions for heating your waffle iron. After spraying the waffle iron with nonstick cooking spray, add roughly 1 cup of batter. Close the iron and cook the waffle for at least 3 minutes, until the outside is dry and somewhat crispy. Place the waffles on a wire rack over a sheet pan to prevent them from becoming soggy. Repeat until the batter has been used up.
9. For the Syrup with Spicy Butter Pecans
10. Boil the water and evaporated cane juice (sugar) in a medium saucepan over medium heat until the sugar dissolves. Stir in the toasted and chopped pecans to the syrup. Simmer for around 10 minutes on low heat. Whisk in the butter, bourbon, cayenne pepper, and chipotle powder after removing the skillet from the heat. Serve with the chicken and waffles.
11. For the Peach Jam
12. Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat. Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes. Pour cooked peaches into a bowl, then measure 6 cups peaches back into the pan. Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin; boil for 1 minute. Remove from heat and transfer to hot, sterilized jars. Top with lids and screw rings on tightly. Process in a hot water bath canner for 10 minutes. Let cool, then store on a shelf in a cool, dark place.

Cook’s Note

Spraying waffle iron tips

Directions

1. Draw a line in the martini cup with the heavy cream from one end down to the middle and then up to the other end.
2. In a shaker, incorporate all the liquids, cream, chocolate and red velvet crumbles until you obtain the proper red velvet color.
3. Add to a blender with ice and blend.
4. Gently pour into the middle of the martini glass.
5. Garnish with red velvet crumbles from red velvet cake.