Tiers of the Cake

A tasty slice of inspiration...

Hello foodies,

A huge warm welcome to Red Velvet Baking, the blog! I have been baking since I can remember and I have always wanted to share my experiences and tasty flair beyond the walls of my own home. In summer 2011 I launched this little blog. I blog as a celebration of my achievements and dedication to my culinary passion, alongside an overflow of my enthusiasm, with a few added delicious recipe ideas. Pictures and tips galore, sure enough to sink your teeth right into and to get your mouth watering. Delicious beautiful baking can put a smile on anyones face.

Summer 2013 saw me train for a month at Leiths, gaining a distinction in practical cookery and last summer I ran a culinary arts course in the USA, specialising in baking.

I am now back in the UK, writing for my blog from sunny Yorkshire. 2015 is going to be a big year for Red Velvet Baking, so keep posted!

Keep calm, enjoy and most importantly BAKE!



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Website - Undergoing a magical makeover!

Find the missing sprinkle...

Sunday, 11 September 2011

Red Velvet Beautiful Baking: Irresistible Recipes

Red Velvet Beautiful Baking: Irresistible Recipes: Rich, Moist Chocolate Yogurt Cake...

Just starting to get the hang of this blogging! Here's the recipe for one of my favourite cake recipes, courtesy of my Nan. I've never had a problem with the recipe - it's my fail safe chocolate sponge and it's one that always goes down a treat! This recipe delivers a beautifully risen sponge, with a dense traditional heavy cake texture. It is fantastically moist and will last for well over a week in a concealed tin - retaining its homemade deliciousness. Give this a try and wow your friends and family with such a simple recipe, boasting such wonderful results. This cake is perfect as a base cake for elaborate sugar paste decorations, as an afternoon tea cake and for simply scoffing! Eat up :)

Rich, Moist Chocolate Yogurt Cake
Serves 1 deep 8in round tin (30-40mins), 2 7in round cake tins (40-50mins) or 1 Large Heart Shaped tin (1hour+)
  • 5floz Vegetable Oil
  • 5floz Natural Yogurt
  • 4 Level tbsp Golden Syrup
  • 6oz Caster Sugar
  • 3 Medium Eggs
  • 8oz Self - raising Flour
  • 3 Rounded tbsp Cocoa Powder
  • 1/2 Level tsp bicarbonate of soda
  • 1/2 Level tsp Salt

  1. Prepare a 160deg.c oven, from cool and line/grease your chosen tin (base and sides).
  2. Place the oil, yogurt, syrup, caster sugar and eggs in a bowl and beat (with a wooden spoon) until a smooth, pale paste like consistency is formed.
  3. Next, sift the flour, cocoa powder, bi carb, and salt into the liquid mixture and combine until well mixed.
  4. Pour the mixture into the lined cake tin(s) and bake in the centre of the oven. Times for tins given above. In the latter half of the baking period, test the cake with your fingers by pressing lightly on the sponge - if the cake bounces straight back after the pressure is removed, it is done. Another method is to use a skewer - if it comes out clean, the cake has baked through.
  5. Leave the cake in the tin to cool, before turning it out onto a wire rack.
  6. Decorate the cake as you wish
Decoration Suggestions
  • Melted galaxy/green and blacks chocolate (and sprinkles/smarties/dragees)
  • Sugar-paste designs (flowers, animals etc)
  • Split in two to make a buttercream sandwich and also top with buttercream (flavours such as butterscotch, chocolate, vanilla, raspberry and coffee would work fantastically)
  • Or eat plain as a rich tea cake - this cake is quite dense and very moist due to the butter being replaced by the oil and yogurt. I believe this cake works just as well straight from the oven.
I have altered this recipe to make a golden syrup yogurt cake. By replacing the oz of cocoa with additional flour, you can remove the choclateyness of the cake and the cake will be flavoured by the syrup. This works particularly well as a tea cake also, but is equally as nice with a fresh cream and jam filling or with fresh fruit or even a syrup based buttercream!

Get Baking Chocoholics!

A list of all my recipes will be archived on my Irresistible Baking Page...feel free to explore.
Jess xo

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