For those of you who have just fallen in love, those who have loved their entire lives and those who are still searching, this cake is for you.
Let's just say that it's good to slip in something sweet today.
CHOCOLATE CAKE WITH BEET BUTTERCREAM FROSTING
1 1/2 cups unsweetened cocoa powder
3 cups flour
1 tbsp baking soda
2 tbsp baking powder
1 tsp salt
vanilla bean paste
1 1/2 cup plain yogurt
3/4 cup vegetable oil
1 1/2 cup hot water
3 cups powdered sugar
1/3 cup butter (softened)
1 tsp beet puree (or red food coloring)
syrup candied cherries
Preheat oven to180°C. Prepare several tiny cake pans with butter and dust with flour, tap out extra.
Shift and combine dry ingredients, cocoa, flour, baking soda, baking powder, salt and sugar, into a bowl. Beat in yogurt, vanilla bean paste, oil and eggs until smooth. While beating, slowly pour in the hot water and continue beating for a couple of minutes.
Pour batter into the pans and bake for 40-45 mins, depending on the size of the pan. The smaller the pan the less baking time is needed. Check if the cake is ready by inserting a toothpick in the center of the cake, if it comes out clean it is ready. Any leftover batter can be used for making cupcakes.
Let the cake cool completely on a rack before frosting. Top with syrup candied cherries.