MY FIRST YOUTUBE VIDEO
I knew this day would come when I least expected it. I have been having tons of success with the camera this year. The only problem was I still didn’t have a YouTube channel. Ok, I’ll be honest a couple of years ago I started a YouTube channel named Savory but didn’t have much vision for it, I created 2 videos and shelved it. So, allow me to reintroduce myself, say hello to the new Mr. YouTube, chefkennethtemple!
With the success of Hunger Trap each week at least 3 people will slide in my DM’s and ask me if I have a YouTube channel. This means two things to me: 1) they enjoy the content and want more 2) I need to get off my ass and start making content for my YouTube channel. However, I had to make sure the timing was right.
Now, when I say, “I need the timing to be right” that’s code for I need to be mentally ready to start something I’m willing to commit too. I didn’t start Hunger Trap until I was ready to commit every Tuesday night to bring the livest cooking show to the world consistently. I didn’t start my spice line Savory Seasoning until I was ready. I was not ready to write my cookbook Southern Creole until I was ready to commit to funding my own project and putting in the man hours that normally consist of a team of no less than 5 to produce a cookbook. I am a natural born finisher. I do not start things I am not going to follow through with because it drives me crazy that I left something incomplete, which to me means I let somebody down.
I am a firm believer in just starting and working the kinks out over time to produce great shareable content. Starting does not mean everything will be perfect and I know perfection out the door paralyzes many people from pursuing their dreams. So, believe me, that my 10th YouTube video will not look like my first but the deliciousness of each recipe will only improve.
I embark on this new journey trying out different styles of videos so that I can bring more of my lifestyle and culinary point of view to the forefront. I’m still working out my vision so I cannot give you a sneak peek but since you’ve subscribed you will be in the loop.
My first video is just in time for Christmas and New Year’s. A spiked eggnog red velvet cake! I know many people who love egg nog and many who do not but this cake will make everybody a believer.
I will admit I’m not the world’s biggest fan of red velvet cake because chocolate cake is number one on my list. Although, many people are informed that red velvet is just chocolate cake with red food coloring I have never seen a red velvet cake recipe with more than ¼ cup of cocoa powder. To give an equivalent for a chocolate icing I would use ¼ cup of cocoa powder so in a chocolate cake you would need 3 times that amount.
This cake has a few steps to it but it’s mostly a dump recipe and the final result is a delicious moist cake, therefore, it’s worth the effort. I hope you enjoy every slice of this cake and equally important you enjoy the video and will share it with a friend.
Spiked Eggnog Red Velvet Cake
Spiked Eggnog Red Velvet Cake- I was walking through the grocery store and was reminded that the holidays were here because the eggnog liquor was on display. This sparked the idea of doing a spiked eggnog cake that eventually became the recipe below.
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon dark chocolate coco powder
- 1 ½ cups sugar
- 2 eggs
- 1 ½ cups canola oil
- 1 teaspoon white vinegar
- 1 oz. red dye
- 1 teaspoon vanilla extract
- 1 cup eggnog
- Spiked Eggnog:
- 2 ½ oz. Captain Morgan Spiced Rum
- 2 ½ oz. Jack Daniel’s Whisky
- 4 oz. egg nog
- Eggnog Icing:
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 4 oz. eggnog
In a bowl add flour, baking soda, salt and coco powder and mix together.
In another bowl with a hand mixer beat eggs and sugar until lemon colored. Add oil, vinegar, red dye and vanilla. In same bowl mix in flour and egg nog alternating between the two, finish with flour.
Pour batter in a greased cake pan and bake for 1 hour and 15 minutes. While cake is hot, mix together rum, whisky and egg nog and pour evenly over cake. Allow to cool for 20 minutes, wrap cake with plastic wrap loosely and chill in refrigerator overnight.
Remove cake from refrigerator and place in 350˚F oven for 5 minutes. This helps the cake release from the pan.
In a bowl mix together powdered sugar, vanilla, salt, nutmeg and egg nog. Then pour evenly over cake.
Preheat oven to 300˚F Note: This recipe is for a bundt pan with a dark finish. If you’re bunt pan doesn’t have a dark finish increase temperature to 325 degrees bake for 1 hour 20 minutes the same time.