Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Real Red Velvet Cake
An easy recipe for dramatic and colourful red velvet cake made with real beetroot
Ingredients
- 125 g butter unsalted
- 100 g dark chocolate 75% cocoa
- 1/2 tsp ground cinnamon
- 250 g plain flour
- 250 g 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 Greek yogurt
- 200 g cooked beetroot in juice not vinegar!
- 1 tbsp red food colouring
Frosting
- 100 g cream cheese
- 100 g butter unsalted
- 250 g icing sugar
Chocolate filling
- 25 g plain chocolate
- 25 g 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
This red velvet cake will keep for 3 days in a covered container. You can freeze the sponge cake prior to filling and frosting for up to 3 months.
Nutrition
Calories: 571kcalCarbohydrates: 102gProtein: 9gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 46mgSodium: 251mgPotassium: 328mgFiber: 4gSugar: 72gVitamin A: 341IUVitamin C: 1mgCalcium: 88mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove