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Baking: Red Velvet Brownie Cake

By Ninegrandstudent

This was just meant to be a Red Velvet cake, but it came out dense, fudge-y and very Brownie like – so it’s a Brownie cake. To be honest it’s not even particularly red (damn cheap food colouring!) so you could leave the ‘red’ part out and just make a delicious brownie cake…

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I found this recipe particularly easy to make up – no idea why as I’m usually a bit more cautious with baked goods. At dinner time I can happily throw in this, add a bit of that, and feel confident knowing that it won’t be (too) disgusting. To be honest baking scares me in that it is more of an exact science. But I managed this, it worked well, and whilst I won’t use red food colouring in it again, it makes a damn delicious cake. The frosting was pretty yummy too – fresher than normal buttercream, but still sweet and indulgent. The sugar hearts were my nod to Valentine’s – there’s absolutely no need for them, but even I’m impressed with how pretty my Valentine’s cake looks!

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Ingredients

  • 150g very soft butter
  • 150g sugar
  • 1 tsp vanilla extract (I used Nielsen-Massey)
  • 3 large eggs
  • 50ml yoghurt
  • Red food colouring (if you want a red cake!)
  • 150g self-raising flour (I used Allinson Flour)
  • 75g cocoa powder
  • A splash of milk
  • For the icing: 100g very soft butter, 200g cream cheese, 500g icing sugar, and a drop of vanilla extract

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Beat the butter until light, then add the sugar and vanilla extract. Keep beating until light and fluffy – I find beating the butter on it’s own first makes this a lot easier. Beat in the eggs a bit at a time.

Mix the food colouring with the yoghurt, and beat this into the cake mixture. Stir the flour in gradually, followed by the cocoa powder.

Pour into two (lined and greased – thanks W!) deep sandwich tins and bake at 175C for about 30 mins, or until a skewer comes out clean.

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Whilst the cake is cooling, make the icing. Beat the butter until light, then beat in the cream cheese. It’s really, really, really important to beat the butter first – I didn’t, and hence had little buttery lumps throughout the icing. Gradually beat in the icing sugar, and then the vanilla extract. Keep beating until frosting-like…then use it to sandwich your cooled cakes together, and decorate the top and sides.

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Add heart-shaped sprinkles if you wish! Then cut a big slab, make a cuppa, snuggle under a blanket, grab a book and enjoy. And remember, for a post-Valentine’s treat, there’s the Hungry House’s promotion currently running, whereby any takeaway order placed on hungryhouse of £15 or more will bag you a movie or TV show from CinemaNow. Me and W treated ourselves last friday (thanks Hungry House!) to a delicious curry followed by The Sex Tape – a hilarious and light-hearted film.

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Disclaimer: I was provided with some baking goods as part of the Baking Mad campaign, which I genuinely used in this recipe. All opinions are my own, as always, and no money exchanged hands. 

Have your ever made a Red Velvet cake? Baked anything recently? I’m on the lookout for healthier bakes so send me links!


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