Ingredients
For the cake
- 150g/5½oz unsalted butter, softened
- 150g/5½oz golden caster sugar
- 1 tsp vanilla extract
- 3 free-range eggs , lightly beaten
- 4 tbsp Greek-style yoghurt
- 1-2 drops red food colouring
- 150g/5½oz self-raising flour
- 50g/1¾oz cocoa powder
- 1 tbsp semi-skimmed milk
For the icing
- 100g/3½oz butter
- 200g/7oz cream cheese
- 500g/1lb 2oz icing sugar
- 1 tsp lemon juice
Method
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Pre heat the oven to 170C/325F/gas 3. Grease and line a deep, round 15cm/6in tin.
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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.)
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Mix the yogurt with the food colouring – it should look very, very red since the mixture will fade once cooked. Beat the yogurt into the cake mixture.
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Fold in the remaining flour and cocoa powder, followed by the milk until well combined. Spoon the mixture into the cake tin and bake for 1 hour 20 minutes or until well risen and golden-brown and a skewer inserted into the middle comes out clean.
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Remove the cake from the tin and leave to cool for five minutes, then place onto a cooling rack and set aside to cool completely.
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For the icing, mix the butter and cream cheese together in a bowl. Then beat in the icing sugar a little at a time. Once all the icing sugar has been added, add the lemon juice and beat the icing for five minutes or until paler in colour.
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Slice the cake into three equal layers and sandwich them together with the icing. Finish with a layer of icing on top.
Thank you very much for giving me the recipies.