4oz / 125g butter
1/2 cup (4oz)/ 110ml canola oil (any vegetable oil)
1 3/4 cups / 375g sugar
2 heaped tblspns cocoa
2 oz / 56ml red food dye (2 x 1oz bottles)
1 cup / 175g self raising flour
1 cup / 175g plain (all purpose) flour
1 cup/ 225ml buttermilk
1 tspn baking soda
1 tblspn pale vinegar
8 oz / 225g cream cheese
2 oz / 56g butter
3 tblspns plain yoghurt
1 3/4 - 2 cups / 375g icing (confectioner's) sugar
1/2 tspn vanilla
time: 20minutes active,
35-40 minutes baking
you will need:
diablo, the devilish red velvet cake
I made this fella as an edible valentine, you needn't bother. You can bake him in regular pans instead of the heart shaped ones, and you can skip the molten chocolate layer in the middle...or add two. It's your choice!
There is some magic collision between the cake, the frosting and those cheeky little raspberries. So grab a punnet of fresh berries if you can, otherwise you could stir some frozen ones through the frosting.
I make my cream cheese frosting a little looser than others. You could add more whipped butter or icing sugar if you desire a stiffer frosting.
here we go:
pre heat the oven to 400f / 180c
put the (softened, not melted) butter in a mixing bowl with the sugar and beat with an electric beater until pale. You might need to add a little of the oil to 'cream' the sugar...in any case, add the oil and beat on high. this starts dissolving the sugar and gets some air into the batter. 30 seconds should do it.
add the eggs, one at a time and beat after each one. then add the cocoa, flours and food dye. beat to combine.
add the buttermilk and beat to combine.
then, have the vinegar in a small ramekin or bowl, hold it over the mixing bowl and sprinkle the baking soda onto it. this will foam. pour it into the cake batter and fold it in with a spoon. the beaters would knock the air out of the batter, causing to to rise less.
pour the batter into greased, floured pans and place them in the oven.
if baking in 2 x 9 inch round pans, lower the heat to 375f and bake for 30-35 mins
if baking in smaller heart shaped pans (6inch), then bake @400f for 20-25 mins
if baking cupcakes, then bake @ 400f for 15-20 mins.
follow the chocolate cake directions, but bake an extra 5 mins if you want the cake to be more set in the centre, so that it is fudgy, not oozey.
cream cheese frosting:
place the softened (but not melted) cream cheese and butter in a food processor (I leave both out to get to room temperature) and pulse to combine.
add the yoghurt through the feeder tube (I used a low-fat, plain yoghurt which was pourable. if your yoghurt is too firm, add a little milk) and pulse.
add the icing (confectioner's) sugar and vanilla through the tube and mix until everything is combined.
place the bottom layer on a serving plate
place the raspberries in a circle around the outside of the bottom layer
pour 1/4 - 1/3 cup of the frosting (more if you dare) into the centre and spread towards the ring of raspberries.
place the chocolate / second layer of cake on top of the bottom layer and repeat the circle of raspberries and the 1/4-1/3 cup of frosting.
place the top layer of the cake on top of the second. Pour a good dollop of frosting over it...let it run down the sides if you like...and add a ring of raspberries around the outside.
with my leftover batter and frosting, I made some cupcakes and smaller heart shaped cakes and laid them all on a platter. A scatter of leftover berries and some flowers...you've got a devilishly handsome dessert on your hands!