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Red Velvet Cake - Recipe

A Chocolatey Cake with a Red Heart

Red Velvet Cake is a dense, chocolate cake made with beetroot which gives it a fantastic red colour and natural sweetness. The added beetroot merely lends its vivid redness and does not influence the chocolatey taste.

This cake has been made in a heart shaped tin (for that little romantic touch) and layered with cool and creamy Crème Fraiche.

Our Red Velvet cake is not too heavy and is the perfect dessert to share with your loved ones!

Ingredients:

- 50g/1¾oz Raw Choc Chick Raw Cacao Powder
- 150g/½oz Xylitol
- 150g/5½oz Unsalted Butter, softened
- 1 tsp Vanilla Extract
- 3 Free-range Eggs , lightly beaten
- 4 tbsp Greek-style Yoghurt
- 50g Pure Beetroot Powder
- 150g/5½oz Plain Light Flour
- 2 tsp Baking Powder
- 1 tbsp Semi-skimmed Milk

Method:

Pre heat the oven to 170C/325F/gas 3. Grease and line a deep, round 15cm/6in tin.

1) Beat the butter, sugar and vanilla together in a bowl until pale and fluffy. Add the eggs one at a time, beating after each addition (if the mixture looks curdled add a spoonful of the flour).

2) Mix the yoghurt with the beetroot powder - it will look very purple/red at this stage (the mixture will fade once cooked). Beat the coloured yoghurt into the cake mixture.

3) Fold in the remaining flour, baking powder and cacao powder, followed by the milk until well combined. Spoon the mixture into the cake tin and bake for 1 hour. Test whether the mixture has cooked by inserting a skewer into the cake and seeing whether it comes out clean.

4) Remove the cake from the tin and leave to cool for five minutes, and then place onto a cooling rack and set aside to cool completely.

5) Once cool, decorate with Crème Fraiche or a topping of your choice and serve!

NB. We divided our cake mixture into two small heart shape silicon moulds and a medium size cake tin. Feel free to divide into different sized cake tins and adjust cooking times accordingly. With our smaller cakes the cooking time was only around 30 minutes.



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