1/2 cup vegetable shortening
3/4 cup sugar
1 large egg
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 cup buttermilk
(mix together 1 tablespoon vinegar and enough milk to make 1 cup)
1/2 teaspoon baking soda
1/2 teaspoon vinegar
For the simple syrup
1 cup water
1/2 cup sugar
1/4 cup rum
For the chocolate coating
1 kilo white chocolate, finely chopped
1/2 teaspoon red food coloring
1 Preheat oven to 350°F.
2 In a bowl of an electric mixer fitted with the paddle attachment, cream together shortening and sugar. Add egg; mix until smooth and well combined. Add food coloring and vanilla.
3 Sift together flour, cocoa powder, and salt over parchment paper. Alternately add the flour mixture and buttermilk to the batter in 3 additions.
4 Combine baking soda and vinegar together. Stir into the batter. Pour batter into 2 greased 9-inch cake pans (or 1 8- x12- inch pan). Bake for 30 minutes or until a toothpick inserted in the center of the pan comes out clean. Let cool on a cooling rack. Invert cakes from pans.
5 Make the sugar syrup: Place water and sugar in a saucepan. Stir until sugar is dissolved. Bring to a boil then lower heat to a gentle simmer. Remove from heat, then add rum. Cool to room temperature before using.
6 Using a 1-ounce ice cream scooper, scoop cake into balls. Use simple syrup to bind each ball together. Set aside.
8 Make the coating: Over a double boiler, melt white chocolate and stir until smooth and free of lumps. Set aside a portion of the chocolate and add red food coloring to it. Stir until well combined.
9 Assemble bonbons: Lay red velvet balls on a slotted cooling rack. Gradually pour white chocolate on each ball using a spoon, making sure balls are covered evenly. Allow to dry and set for a few minutes.
10 Place red chocolate in a piping bag. Pipe zigzags on the bonbons to decorate them. Allow to dry and set before serving, according to Yummy.ph.
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