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Apparently a favourite of Benicio del Toro, this red velvety cake earned its title from the fact it is red and was made with real velvet in medieval times, until a series of deaths brought about a change of recipe to contain more edible ingredients. Very easy to make if you have a lot of time and enjoy difficult mathematical equations. My favourite cake on the menu.
- 250g butter
- 200g dark chocolate
- 500g plain flour
- 500g golden caster sugar
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 large egg
- red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- Cream Cheese Frosting
- 200g full-fat soft cheese, at room temperature
- 250g butter, softened
- 400g icing sugar, siftedr
Heat oven to 180C/160C fan/gas 4. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frostingCream Cheese Frosting
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.