For the Cake

1. Grease and line a round cake tin. Preheat oven to 160 C (if using convection oven, reduce the temperature to 140 or 150 C)
2. Beat together the butter and sugar for 2-3 minutes or until the mixture is smooth and creamy.
3. Add some cream, yogurt and vanilla extract and mix well.
4. Add milk, edible red food coloring and mix well.
5. Sift in flour, cocoa powder, baking powder, baking soda and mix gently until you have a smooth, lump-free batter. Do not over-mix or you’ll end up with a bread-like consistency.
6. Pour the batter onto a greased and lined pan. Tap the pan to even out the batter.
7. Bake at 160 C for 30 minutes or until it is fully cooked through. Let the cake cool completely.

Note – additional cake / cupcake for “crumbs”

1. If you want to decorate the sides and top of the cake with red crumbs, add 2-3 Tablespoons of to a lined cupcake mold and bake separately. You can make it into crumbs separately instead of cutting off from the cake

Make the frosting – cream cheese or buttercream

1. Beat together the butter / cream cheese with sugar and vanilla extract for 5-7 minutes to make a creamy mixture. Keep it chilled until you need to use it.

Final step

1. Remove the cake. Cut the cake into 2 or 3 layers evenly.
2. Apply frosting to each layer, add the next layer and continue
3. Cover the entire cake including the sides with frosting
4. Cover the sides with red cake crumbs. Also add some on top to decorate as you like
5. Chill for at least 30 minutes – 1 hour.
6. Slice and serve.
7. You can store it in the refrigerator for 1 or 2 days.

Notes

1. You cake bake this batter in cupcake molds or any other shape you like
2. Use around 2-3 tablespoons of the batter to bake a cupcake to use for “crumbs”