A variation on Red Velvet Cake … a la Jules , it is rich and decadent but just don’t divide this down ... it will spread the love around if you share ... giggle ... and really it is delicious
250g flour (2.5 cups)
½ teaspoon salt
2 tablespoons cocoa powder
½ cup butter (115 g)
1 ½ cups sugar (200g)
2 large eggs
1 teaspoon vanilla
1 tin granadilla pulp put in cup
In the cup, fill the cup with buttermilk
2 tablespoons red food colouring
1 teaspoon balsamic vinegar
1 teaspoon bicarb
Preheat oven to 180C
Grease two round cake pans
Sift together flour, salt and cocoa
Beat the butter in mixer until soft
Add sugar and beat until fluffy and creamy
Add the eggs one at a time
Add Vanilla
Whisk buttermilk, colouring and granadilla in a bowl
Alternate the buttermilk mix and flour mix ending with flour mix to incorporate all
In a cup mix the bicarb and balsamic, allow to fix and then add to the batter
Divide between the two pans
Bake for 25 – 35 minutes, cool in pans
Put in freezer for one hour
Ice with nice cream cheese icing or even a simple icing sugar and lemon juice drizzle
250g flour (2.5 cups)
½ teaspoon salt
2 tablespoons cocoa powder
½ cup butter (115 g)
1 ½ cups sugar (200g)
2 large eggs
1 teaspoon vanilla
1 tin granadilla pulp put in cup
In the cup, fill the cup with buttermilk
2 tablespoons red food colouring
1 teaspoon balsamic vinegar
1 teaspoon bicarb
Preheat oven to 180C
Grease two round cake pans
Sift together flour, salt and cocoa
Beat the butter in mixer until soft
Add sugar and beat until fluffy and creamy
Add the eggs one at a time
Add Vanilla
Whisk buttermilk, colouring and granadilla in a bowl
Alternate the buttermilk mix and flour mix ending with flour mix to incorporate all
In a cup mix the bicarb and balsamic, allow to fix and then add to the batter
Divide between the two pans
Bake for 25 – 35 minutes, cool in pans
Put in freezer for one hour
Ice with nice cream cheese icing or even a simple icing sugar and lemon juice drizzle
