A beautiful chocolate sponge with buttercream icing - perfect for a romantic evening
For the sponges
- 250g butter, plus extra for greasing
- 200g dark chocolate, broken into chunks
- 500g plain flour
- 500g golden caster sugar
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 large eggs
- 200g natural yogurt
- 400g cooked beetroot in natural juices (not vinegar)
- 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)
For the frosting
How to make red velvet cake
- 200g full-fat soft cheese, at room temperature
- 250g butter, softened
- 400g icing sugar, sifted
- 2 tsp vanilla extract
- Heat oven to 180C/160C fan/gas 4.
- Make the first batch of sponges by greasing and lining 2 x 20cm round tins.
- Gently melt half the butter and chocolate together in a saucepan.
- Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl.
- Whizz one egg and half the yogurt and beetroot in a food processor or blender until fairly smooth. Put the kettle on.
- Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine.
- Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean.
- Leave the cakes on a wire rack to cool completely.
- Repeat Steps 1 and 2 to make 2 more sponges or if you're lucky enough to have 4 x 20cm sandwich tins you can bake in a big batch all at once.
To make the frosting,
- Briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla.
- Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like.
- Sit the cake somewhere cool (not the fridge) to set a little before serving.
Recipe from Good Food magazine, February 2012