Red Velvet Cake… By Lucy Simmons and a Vibrant Beetroot Chocolate Cake….
April 23, 2014
This is a recipe I decide to make for an Easter party, I added an Easter twist to this, however this can be used as an everyday cake recipe. The twist, adding tiny chocolate eggs around the top, you can theme this cake any way you like. Great for a party or celebration, ruby red chocolate cake, and Simon has created a different version " Beetroot chocolate cake" Huuuumh !!!! I thought i didn't like beetroot until i tried his yummy version of my ruby red velvet cake 😉
- Prep: 20 mins
- Cook: 25 mins
- Yields: 12
1) Preheat the oven to 190oc/gas mark 5. Grease and line two 23cm sandwich tins.
2) Place the butter, water and cocoa powder in a small sauce pan and heat gently (without boiling), stir until melted and smooth. Remove from the heat and leave to cool slightly.
3) Beat together the eggs, buttermilk, red food colouring and vanilla until frothy. Then beat into the butter mixture. Sift together the flour, cornflour and baking powder then stir quickly finally adding in the caster sugar.
4) Spoon the mixture into the prepared tins and bake in the oven for 25-30 minutes. Leave to cool in the tins for 3-4 minutes, then turn out onto a cooling rack to cool completely.
5) To make the frosting - beat together all the ingredients until smooth. Use about half of the frosting to sandwich the cakes together, then spread the remaindering over the top, swirling with a palette knife. Add the Easter twist..... just dot the eggs around the side. Enjoy!
Beetroot Chocolate Cake. One of beetroot best mates in baking, chocolate. If you haven't tried it before give it a go! Delicious, earthy flavour.
Boil the beets in water until tender, about 40-60 minutes. Drain and allow to cool, remove the skin and coarsley grate.
Preheat oven to 180c or 160c fan. Prepare two cake tins 20 cm in diameter by lightly buttering them and lining with baking parchment.
Beat the sugar, eggs and oil together until light and pale in colour. Add the grated beetroot and cocoa blending well see how the batter turns a deep colour of chocolate with flecks of vibrant reds and purples, finally add sifted flour and bicarb and combine, divide the mixture between the tins, smoothing down flat.
Bake for about 35 minutes, until the cakes feel springy to touch. Remove from the oven letting them stand for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the butter cream filling, sift icing sugar and cocoa together, beat in the softened butter adding a dash of milk, you want the filling to be smooth, and holding its shape.
Spread one side of cake with the filling and the other side with a good lashing of cherry jam, sandwich together, decorate with the reserved leaves from the beets and generously dust with icing sugar.
A truly moist chocolatey earthy cake that may intrigue your guests and a great use for a few leftover beet's