Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frosting
- 175g soft butter, plus extra for greasing
- 225g white caster sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 tbsp red food colouring paste (we used Christmas red from Sugarflair)
- 200g plain flour
- 50g cocoa powder (we used Green & Black's)
- 1½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp salt
- 150g pot low-fat plain yogurt, loosened with 2 tbsp milk
- about 3 x 114g boxes white chocolate fingers (we found them in Tesco)
- 140g icing sugar
- 2 tsp milk
- small blob of red food colouring paste
- 100g soft butter
- 300g full-fat cream cheese, fridge cold (we used Philadelphia as it has the firmest texture)
- zest 1 orange (optional)
MethodFor the cake, grease 2 x 20cm sandwich tins and line the bases with baking parchment. Cream together the butter, sugar and vanilla, then add the eggs, one at a time, beating well after each egg, until fluffy and light. Beat in the colouring.
- few sweets to decorate, we used jelly hearts from a sweet shop (optional)
- 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)
- 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.
- 280g golden caster sugar
- 175g butter, softened
- 3 large eggs
- 280g self-raising flour
- 75g cocoa powder
- 150ml buttermilk
- 1 tsp white wine vinegar
- 85g full-fat cream cheese
- 75g puréed raspberry, sieved to remove seeds
- ¼ tsp red food gel
- 150g punnet raspberry, optional
- 200g icing sugar
- 50g butter, softened
- 140g cream cheese
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.
- 1 1/3 cups Diabetic Pastry Chef Cake Flour Blend (recipe below)
- 1tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup low-fat buttermilk
- 1/4 cup water
- 1 1/2 teaspoons red food coloring
- 3/4 cup Splenda® Sugar Blend
- 1/2 cup Smart Balance® 60% to 70% vegetable oil spread
- 1 egg
- 1 1/2 teaspoons white vinegar
- 1/2 teaspoon vanilla
- 2/3 cup Pillsbury® Reduced-Sugar Vanilla Frosting
- 20ounce (10 squares)vanilla-flavor candy coating, chopped
- 2tablespoons shortening
- 1/3 cupcake flour
- 1/3 cupKing Arthur® white whole wheat flour
- 1/3 cupalmond flour
- 3tablespoonsKing Arthur® cake enhancer
- Preheat oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan. In a medium bowl sift together cake flour blend, cocoa powder, baking soda, and 1/4 teaspoon salt; set aside.
- In a 1-cup liquid measure combine buttermilk, the water, and food coloring; set aside. In a large bowl combine sugar blend and vegetable oil spread; beat with an electric mixer on medium speed until well mixed. Add egg; beat well. Alternately add flour mixture and buttermilk mixture to egg mixture, beating after each addition until blended. Add vinegar and vanilla, beating until combined.
- Spread batter evenly in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Cut the warm cake into quarters. Remove one of the quarters from the pan; break it into two pieces and rub the pieces together over a large bowl to crumble cake. (Be sure to crumble any large pieces that fall. You may want to use a fork to do this.) Repeat with the remaining quarters of the cake. (The entire cake should be crumbled into fine pieces.)
- Add frosting to the crumbled cake; using the back of a large metal spoon, stir together until well mixed. (Mixture should be moist enough to roll into balls.) Using your clean hands, roll mixture into 1-inch balls; place balls on a waxed paper-lined baking sheet. (Balls will be more uniform if first scooped with a mini ice cream scoop or melon baller.) Cover balls with plastic wrap. Chill in the refrigerator for 3 to 4 hours or until firm. (Or, place in freezer about 15 minutes or until firm.)
- In a medium saucepan combine candy coating and shortening; cook over low heat until melted.* Using a fork, dip cake balls, one at a time, into the melted candy coating, turning to coat completely. Place coated cake balls on a sheet of waxed paper; let stand until coating is firm.
- In a small bowl combine cake flour, King Arthur® white whole wheat flour, almond flour, and King Arthur® cake enhancer.