If violets are blue then roses must be red...oui?...Or is that the other way around? Whatever way round it is, sometimes you have to go all the way for your loved one, the full monty, pull out all the stops...the full shebang! So here's my red velvet 'cry me a chocolate river cake'...baby! (chief taster doesn't get called 'baby' often, just the once a year...)
This cake is over the top, its big and its messy, its running away with itself, but sometimes thats the way love is! Make this cake, and you'll be loved forever.
4 free range eggs
(weigh the eggs first of all; mine were 440g and then weigh the same amount of soft butter, caster sugar, self raising flour as below)
440g soft butter
440g caster sugar
400g self raising flour
40g cocoa powder
I full pot red gel food colouring
1 tsp vanilla extract
250g soft unsalted butter
500g icing sugar
1 tsp vanilla extract
You can use whipped fresh cream if you prefer!
Silver spoon milk chocolate cake covering or ordinary milk chocolate
Silver spoon white chocolate cake covering or ordinary white chocolate
Silver spoon dark chocolate heart spinkles
Red sugar paste to make hearts to decorate
1. Pre heat the oven to 180C fan. Cream the butter and sugar until pale and fluffy. Add the beaten eggs one at a time with a spoonful of flour at each addition. Fold in the remaining flour and cocoa. Add the small pot of red gel food colouring at the same time and mix to incorporate.
2. Put the mix into 4 sandwich tins, weigh them if you want to get really even layers in order to gauge the size. Bake in the oven for 25 to 30 minutes. While the cake is baking/cooling get on with the decorations for the top.
3. Wash and dry the strawberries and leave to one side. Melt the Silver Spoon white chocolate cake covering and dip each strawberry into this and roll to cover. Leave to cool and harden on greaseproof paper.
4. Make some different size heart shapes from red sugar paste and leave to dry.
5. Make the butter cream by beating the softened unsalted butter, icing sugar and vanilla together, add about a tablespoon of milk to soften.
6. Once the cake layers have cooled, sandwich with the buttercream. Leave somewhere cool to rest.
8. Decorate with all the goodies you have made and others you may have bought in any fashion you like, as, lets face it how the cake looks won't matter that much with the thought of the taste of that chocolate river.
You can make this cake with fresh creams the filling if you like, just add a tablespoon of sifted icing sugar to sweeten, much nicer if you intend to share it quickly with more than one special valentine and plan to devour it speedily too!
Happy Valentines Day xxxxx
Thanks to Baking Mad who supplied the Silver Spoon milk and white chocolate cake covering and heart shaped sprinkles mentioned above as part of a Bloggers Valentine competition, this is referred to in my last post, but please note this is not a post sponsored by Baking Mad or Silver Spoon.