Red velvet cake

Method

1. Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.

2. Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until combined. Add the eggs one at a time whilst still mixing, until both the eggs are incorporated and the mixture is lighter and smooth.

3. Seive the cocoa powder into the mixture and add the vanilla extract.

4. Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half of the buttermilk. Mix well then add the other half of the flour and the last of the buttermilk, continuing to mix. 

5. Add two tablespoons of red food colouring gel to the mixture, making sure it is mixed in well.

6. In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined. This will foam so make sure your container is big enough.

7. Split the mixture between the two lined sandwich tins and place in the oven for approximately 30 minutes. Your cake is ready as soon as a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.

8. For the icing, place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for the final touch.