- Red Velvet Valentine Layer Cake
By: Magenta de la Cruz, February 13
This is a really impressive caca milis and is perfect if you want to wow with a home cooked meal for Valentine’s Day.
It's incredibly luscious with four cakes layered and frosting to die for!
Ideally you’ll need 4 x 20cm tins, or you can half the quantities below and cook in two batches with 2 x 20cm tins.
For the Cake –
9oz butter
7oz milk chocolate broken into chunks
1lb plain flour
1lb golden caster sugar
2tbsp cocoa powder
1tsp bicarbonate of soda
½ tsp salt
2 large eggs
7oz natural yogurt
14oz cooked beetroot (cooked in natural juice and NOT pickled!)
4tsp of natural red food colouring
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Frosting
7oz full-fat sofrt cheese at room temperature
9oz unsalted butter softened
2tsp vanilla extract
14oz icing sugar
4 x 20cm tins
Preheat oven to 180°C / 160° Fan
Line the 4 tins with greaseproof paper
Melt the chocolate and butter together over a saucepan of simmering water.
Next mix together flour, sugar, cocoa and bicarbonate of soda in a large bowl.
Whizz the beetroot, eggs and yogurt in a food processor and mix until you have a smooth paste like consistency.
Mix the beetroot mixture with the dry ingredients and the melted chocolate and add 150mls of boiling water.
Stir to bring it together.
Divide the mixture between the 4 tins and bake for 25 mins
Leave to cool
For the frosting beat together the soft cheese, butter and icing sugar. Drop in the vanilla extract and mix until you have a thick but smooth consistency.
Once the cakes are cooled layer the frosting in between the four layers and then cover the rest of the cake with it.
Decorate as you wish, I added jelly hearts from M&S but be inventive and use anything you like to make it fun.
