BERRIES VELVET CAKE

Prep time 30 mins Cooking time 20 mins Serves 2

INGREDIENTS

FOR THE CAKE:

170g unsalted butter, at room temperature 1½ cups granulated sugar

2 eggs

7 tsp red food colouring

2 tbsp unsweetened cocoa

1 tsp salt

1 tsp vanilla extract

1 cup buttermilk

2¼ cups all-purpose flour (for every one cup of all-purpose flour, remove 2 tbsp and replace with corn flour)

1 tbsp white vinegar

1¼ tsp baking soda FROSTING:

350g cheese, at room temperature 200g unsalted butter, at room temperature 680g powdered sugar

1½ tsp vanilla essence

METHOD

To prepare the cake, preheat oven to 180°C. Grease and flour three cake tins, each 6 inches in diameter. Set aside. Cream together butter, sugar in a food processor until light and fluffy. Add eggs, one at a time, mixing just until they mix.

In a small bowl, whisk together the red food colouring, cocoa, salt and vanilla until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on medium-low until combined, scraping down the sides of the bowl as needed. Add 1/3 of the buttermilk and blend on low until incorporated. Next add 1/3 of the

flour and mix on low. Scrape down the sides of the bowl as needed.

Repeat by adding ½ of the remaining buttermilk and then ½ of the remaining flour, taking care not to over-beat after each addition. Blend on low just until incorporated. Repeat until all the buttermilk and flour are incorporated.

In a small cup stir together vinegar and baking soda. Using a rubber spatula, gently fold the vinegar mixture into the cake batter. Do not use a whisk. Divide the batter equally into the three cake pans and bake until a toothpick inserted in the centre comes out clean, about 20 mins.

To prepare the icing: Combine the cheese and butter; beat until blended. Add sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy. Spoon it in a piping bag. Stack the cakes, piping the frosting between the cakes. Decorate with berries and serve.