Makes 2 8 inch round cakes
2.5 cups all purpose flour or Maida
1/4 cup good quality non-Dutch unsweetened cocoa powder
Pinch of salt
1 teaspoon baking soda
225 grams or 1 cup unsalted butter, softened
300 grams castor or fine granulated sugar
4 eggs at room temperature
1 cup fresh yogurt or sour cream mixed blended with 1/2 cup water
3 tbsp beetroot liquid concentrate or any natural red food color
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. Mix in yogurt beet color and vanilla. The batter should be red. If not add more beet color.
Gradually beat in the sifted flour mixture 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.