Red Devilish Chocolate Cake #evenbetterbaking with Dr.Oetker


I love baking cakes and I love sharing my cakes with friends and family even more. Last week my good friend Abi had a little house warming to celebrate that she has bought her own little abode, and a select few friends were invited round for a few hours to toast her move and eat some homemade pizza and nibbles. Well, any excuse to bake a cake I say, so of course I offered to take a dessert because I know Abi shares my sweet tooth!
My yummy looking cake is inspired by one featured on the Dr.Oetker website , a site which is full of very tempting chocolate cakes and bakes and will cause you to drool as you look! Dr.Oetker is running a competition throughout March and if If you tweet a photo of a homemade chocolate bake that you have made, and include the hashtag #evenbetterbaking to @DrOetkerBakes, then you could win one of their luxury chocolate hampers.

So back to my Red Devilish Chocolate Cake, I made a few changes to the original recipe posted by Dr.Oetker, by adding red food colouring to the cake batter, I mean a devilish cake is crying out to contain a red velvet sponge.



I also self raising flour instead of plain flour and  baking powder, and used less sugar in the sponge.

Making this cake meant that it was the first time I have ever attempted an Italian meringue frosting , and a first for using powdered egg whites. However, it turned out really well and tasted amazing and is definately something I will make and use again! I would never have attempted it before as it scared me, but thanks to this challenge I have a new frosting I can add to my cake making repertoire 🙂




Here is my version of this delicious chocolate cake

Red Devilish Chocolate Cake
Serves 12
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  2. 75g Cocoa Powder
  3. 175g Margarine or unsalted butter
  4. 300g Caster Sugar
  5. 3 Eggs
  6. 250g self raising flour
  7. 1 tube of Dr. Oetker red liquid gel food colouring
  8. 350ml water
  10. 450g caster sugar
  11. 20ml or 4 tsp of Dr. Oetker Liquid Glucose
  12. 3 x Dr. Oetker Free Range Egg White Powder Sachets (or 3 egg whites)
  13. 1 tsp Dr. Oetker Cream of Tartar Sachet
  14. 1 tsp Dr. Oetker Madagascan Vanilla Extract
  15. 115ml Water
  16. cocoa powder for dusting (about 1-2 tsp)
  2. Preheat the oven to 180°C/ 160°C (fan)
  3. Grease and line 2 x 8inch sandwich tins
  4. Sift 75g cocoa into a bowl and whisk in the water and the food colouring
  5. Beat the margarine with the sugar until pale and creamy
  6. Whisk in the eggs and the liquid cocoa mixture.
  7. Sift the flour and carefully fold into the other ingredients to form a thick batter.
  8. Divide the mixture between the tins and bake in the oven for about 20 minutes until risen and just firm to the touch. Turn out on to a wire rack to cool completely.
  10. Place the sugar, Liquid Glucose and the water into a saucepan.
  11. Heat gently, stirring, until the sugar dissolves. Bring to the boil and boil until the temperature reaches 115°C on a sugar thermometer. Remove from the heat.
  12. In a large heatproof bowl, whisk the egg whites with the Cream of Tartar until very stiff – as if making meringue.
  13. While still whisking, carefully pour the sugar syrup on to the egg whites
  14. Add the Vanilla Extract and continue whisking for 4-5 minutes until glossy and stiff.
  16. Slice each sponge in half to make 4 sponges
  17. Use some of the frosting to sandwich the cakes together and put on a serving plate.
  18. Generously spread the remaining frosting all over the cake to cover.
  19. Then decorate by dusting it with a little extra cocoa powder before serving.
  20. Keep in a cool place
Mummy Mishaps







This cake was sooooo scrummy and my friends were very excited to be eating it – they were all so nice about it before it had even been cut!! I think sharing cake with friends is always fun, I like to eat mine with tea but my friends had theirs with wine last Thursday night 



I was sent a hamper of Dr.Oetker goodies and a voucher to make this cake 

Tasty Tuesdays on

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