This is a scary version of an American favourite called red velvet cake.
(1 votes)
Cook: 1 Hour 35 Mins
Serves: 10
Price: 30p per serving
Nutritional Information
Each 87g serving contains
Energy
1424kj
340kcal
1424kj
340kcal
17%
Fat
17g
17g
Med
24%
24%
Saturates
10.3g
10.3g
Med
51%
51%
Sugars
30.1g
30.1g
High
33%
33%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1637kj/391kcal
Typical energy values per 100g:
1637kj/391kcal
Ingredients
150g plain flour
1 level tsp baking powder
1/4 level tsp bicarbonate of soda
1 level tsp cocoa powder
38ml bottle red food colouring
½ tsp vanilla extract
½ tsp cider vinegar
4 tbsp natural low-fat yogurt
100g butter, softened
150g caster sugar
2 large free-range eggs
200g white chocolate
Strawberry Jam from a squeezy bottle, to decorate
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 10 paper muffin cases in a muffin tray. Sift the flour, baking powder, bicarbonate of soda and cocoa powder together in a bowl.
2
Mix the red food colouring, vanilla extract, cider vinegar and natural yogurt in a different bowl.
3
Beat 50g of the butter with the sugar in a new bowl until creamy. Beat in 1 egg and 1 tbsp of the flour mixture until well mixed. Beat in the other egg with another 1 tbsp of the flour mixture. Add the rest of the flour and yogurt mixture and beat until evenly mixed.
4
Divide the cake mix into the muffin cases and bake for 20 minutes or until the tops spring back when pressed lightly. Cool on a wire rack.
5
Break the chocolate into squares and put in a heatproof bowl with the rest of the butter. Stand the bowl over a pan of simmering water, but make sure the base of the bowl doesn't touch the water. When the chocolate starts to melt, remove the bowl from the pan and stir until melted. Spread on top of the cakes.
6
Leave the chocolate to set, then make 2 small holes in the top of each and squeeze in a little jam.