Watch my video on IGTV to learn how to make this recipe and more on the fascinating history of this popular cake. If you want to make cupcakes the recipe is slightly different and you will find it on my website as well.
When I make this cake for kids I use natural beet colouring. It cannot imitate the synthetic colouring in the same way (see cake below) but it is a healthier option. I leave the choice to you.
Makes 2 8 inch round cakes
2.5 cups all purpose flour or Maida
2 tbsp good quality non-Dutch unsweetened cocoa powder (also called regular)
Pinch of salt
1.5 teaspoons baking soda stirred into a teaspoon of lime juice just before use
225 grams or 1 cup unsalted butter, softened
300 grams castor or fine granulated sugar
4 eggs at room temperature
1/4 cup fresh yogurt or sour cream mixed blended with 1/2 cup water
3 tbsp beetroot liquid concentrate or 2 tbsp of any food safe red colour
1 teaspoon vanilla extract
For boiled frosting refer recipe
Preheat oven to 350 degrees F and prepare middle rack. Grease both cake pans and line with wax paper.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Beat in eggs, one at a time. Add the cocoa and mix well.
Mix in yogurt, food color and vanilla. The batter should be bright red. If not add more color.
Combine lime juice and baking soda and add to mixture. Stir well.
Gradually beat in the sifted flour on low speed until just blended.
Do not over beat or you will have a dense cake.
Divide batter between 2 pans . Smack the pans against the counter to remove any air pockets in the batter and smooth tops with a spatula..
Bake 35-40 minutes or until toothpick inserted into cupcake comes out clean. Remove from oven. Place pan on a cool surface and cool in their pans 20 minutes. Turn the cakes over on a cooling rack. The cakes must be completely cool before you frost them.
You can frost this cake with cream cheese or the traditional boiled white frosting or cream cheese frosting-