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White Chocolate and Red Velvet Cake

This is delicious - by Barbara Northwood
  • 20 Oct 2016
Prep: 60 Minutes - Cook: 60 Minutes - Serves 2-14
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Can't go wrong with this classic!

Ingredients

250g unsalted butter, softened

2 cups caster sugar

3 eggs

2 cups buttermilk

1 tblsp red food colouring gel

3 cups self-raising flour

1/3 cup cocoa powder

White chocolate curls and edible gold dust, to decorate

 

WHITE CHOCOLATE FROSTING

100g unsalted butter, chopped

500g cream cheese, chopped

1½ cups icing sugar mixture

200g white chocolate, melted and cooled

Method

  1. Grease two 22cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

  2. Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Combine buttermilk and gel in a jug. Stir in combined sifted flour and cocoa with buttermilk mixture in two batches. Divide evenly between prepared pans. Smooth over tops.

  3. Cook in a moderate oven (180C) for about 1 hour, or until cooked when tested. Remove. Stand in pans for 15 minutes. Turn out onto wire racks to cool.

  4. To make frosting, beat butter in a large bowl of an electric mixer until fluffy. Gradually beat in cream cheese until combined. Beat in ½ cup sugar at a time until smooth. On low speed, beat in melted chocolate. Refrigerate, covered, for about 30 minutes, or until a thick, spreadable consistency.

  5. To assemble, trim tops of cakes to sit flat. Place one cake onto a cake stand. Spread with 1 cup frosting. Place remaining cake on top, cut-side down. Spread remaining frosting over top and side of cake. 

  6. Decorate with chocolate curls and sprinkle over gold dust.

Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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