More than a week I was trying to prepare “Red Velvet ” Cake and this weekend I found enough free time to do that .If you don’t like to use artificial colorings , this is your recipe , because red food dye here is replaced by red beets . Honestly I’m not a big fan of red beets , I had never used it for making sweets and if you also don’t like it , don’t worry as 200g chocolate doesn’t allow to feel its taste . It’s really delicious and it is not so difficult to prepare it !
WHAT YOU NEED :
250 g butter
200 g dark chocolate
500 g flour
500 g sugar
1 tablespoon cocoa powder
1 tablespoon bicarbonate of soda
1/2 teaspoon salt
2 big eggs
200 g yoghurt
400 g canned brewed red beets in natural juice, not vinegar
For the Glaze :
200 g mascarpone at room temperature
200 g butter at room temperature
400 g sifted castor sugar
chocolate with hazelnuts for decoration or what you like
WHAT YOU HAVE TO DO :
- Preheat oven to 180 degrees C . Brush with butter two round baking forms . Mix flour , sugar , salt , bicarbonate of soda , cocoa powder .
2. Melt the chocolate and butter in a water bath and them to the dry mixture together with 150 ml boiling water . Beat eggs , yoghurt and beetroot in a food processor to a smooth mixture and add to the dry mixture .
- Mix all with a mixer and divide the mixture into two greased with butter 28 cm forms . Bake 25 minutes or while stabbing with a toothpick it came out dry . Put on a wire rack to cool .
It’s time for the glaze : beat with a mixer butter and mascarpone , add castor sugar and vanilla and beat again . Blind cake with some of the cream and with the rest of it smear cake top and sides .