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5 from 1 vote

Red Velvet Cake For My Birthday Girl

An easy recipe for dramatic and colourful red velvet cake, perfect for a birthday celebration.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: baking
Servings: 6
Author: Karon Grieve

Ingredients

  • 125 g/4 oz unsalted butter
  • 100 g/3 1/2 oz dark chocolate 75% cocoa
  • 1/2 tsp ground cinnamon
  • 250 g/9 oz plain flour
  • 250 g/9 oz caster sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 large egg
  • 100 ml boiling water
  • 100 g/3 1/2 oz Greek yogurt
  • 200 g cooked beetroot in juice not vinegar!
  • 1 tbsp red food colouring
  • Frosting;
  • 100 g/3 1/2 oz cream cheese
  • 100 g/3 1/2 oz unsalted butter
  • 250 g/9 oz icing sugar
  • Chocolate Filling;
  • 25 g/1 oz plain chocolate
  • 25 g/1 oz milk chocolate
  • 3 tbsp double cream
  • pinch of instant espresso powder

Instructions

  • Preheat oven to 180C/350F/Gas 4 and grease and line two 8" baking tins
  • Melt the butter and chocolate and then mix with the flour, sugar, cinnamon, cocoa, bicarbonate of soda and salt.
  • Whazz the beetroot in food processor until a smooth puree and add the egg and yogurt before mixing this with the other ingredients already in your baking bowl.
  • Now add the boiling water and food colouring and mix thoroughly.
  • Pour into your prepared tins and bake for approx 25-30 minutes until you can pierce centre with a skewer and have it come out clean. Don't over cook or the cake will go from red to brown.
  • Remove from oven and cool before removing from tins and cooling completely on a wire rack.
  • Melt the chocolate in a bain marie and stir in the cream and espresso powder till you have a rich creamy consistancy.
  • Spread the chocolate creram on one of the cakes and add the other on top to create a sponge sandwich.
  • Mix together all ingredients for the butter cream frosting and spread this carefully all over the cake and all around the sides.

Notes

Vegetarian