Recipe: Red Velvet Bomb

This is the perfect cake for ringing in the new year! This versatile red velvet recipe can be made as a layered cake, cupcakes, cake pops or a bomb – aka dome shaped. You could also use beetroot purée instead of red food colouring for a healthier option.

Ingredients:

For the cake:

• 250g plain flour
• 2 tbsp cocoa powder, sifted
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 100g unsalted butter, softened
• 200g caster sugar
• 1 heaped tbsp red food colouring
• 2 tsp vanilla extract
• 2 large eggs
• 175ml buttermilk
• 1 tsp cider vinegar
• 3 tbsp red wine (or water)

For the icing:

• 500g icing sugar
• 125g cream cheese
• 125g unsalted butter, softened
• 1 tsp cider vinegar (or lemon juice)
• 2 tbsp white chocolate chips

Method:

For the cake:

1. Preheat oven to 170°C and line two flat trays with baking paper and cooking spray.
2. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
3. In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture, beat in the food colouring and vanilla.
4. Add one spoonful of the dry ingredients, then one egg, followed by some more of the dry mixture, then the other egg, followed by the rest of the dry mixture.
5. Finally, beat in the buttermilk and vinegar, divide this mixture in the two lined trays and spread evenly.
6. Bake for about 13–14 minutes, or until the cake is cooked all the way through and has a light spring to the touch. Cool on a wire rack.

For the icing:

1. Put the icing sugar into a food processor and whizz to remove any lumps.
2. Add the cream cheese and butter and mix. Pour in the cider vinegar (or lemon juice) and mix again to make a smooth icing.

Assembling the bomb:

1. Line a medium-sized glass bowl with cling film (use extra cling film; this will make the bomb easier to remove later).
2. Slice one of the cakes into strips and start lining the bowl with it. Smash the cake with your fingers to evenly cover and line the bowl with the cake. Sprinkle over some red wine or water if you need to keep the cake moist.
3. Spoon in the icing mixture, sprinkle in the white chocolate chips and cover the top with the other sheet of cake.
4. Cut away the extra cake and gently press the cake top down with your hands. Thoroughly fold over the excess cling film. Place a few plates on top of the bowl and set in the fridge for at least three hours to firm up.
5. Take out the bowl and unfold the cling film from the top. Turn out onto a platter and remove the bowl. Slowly remove the cling film and dust the top with icing sugar.
6. Serve chilled. Enjoy!
   
   

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