AMIEs Chocolate Velvet Cake

• 250 grams cake flour
• 125 grams softened butter
• 2 eggs
• 125 grams vanilla yogurt
• 2 tbsp unsweetened cocoa powder
• 180 grams sifted white sugar
• 2 tbsp baking powder
• 2 ml vanilla extract (1 teaspoon)
• 5 tbsp raspberry juice from blended fresh raspberry
• 1 tsp white vinegar
• 250 grams cream cheese (Philadelphia)
• 500 grams icing sugar
• 50 grams softened butter
• 2 ml vanilla extract

1. Heat the oven to 180AC fan.
2. Grease and base line a 22cm round cake.
3. Beat together the butter and sugar with pinch of salt in a mixing bowl until light.
4. Beat in the eggs one at a time, adding 2 ml.
5. of vanilla with the last one.
6. Sift the flour, cocoa powder and baking powder together.
7. Gently fold into the butter and egg mixture, alternate with yogurt until thick.
8. Gradually add the vinegar and raspberry juice, until well mixed.
9. Transfer the mixture to the prepared tin and spread evenly.
10. Bake for 50 minutes, until a skewer comes out clean when inserted into the center.
11. Leave to cool.
12. Remove from the tin and cut into two layers horizontally.
13. To make the frosting, mix together the butter, cream cheese, vanilla and the icing sugar.
14. Use half the icing to spread into one layer.
15. Stack the layers together.
16. Spread the remaining icing over the top and sides of the cake.
17. Decorate with fresh berries.
18. Serve, share and ENJOY!

cake flour, butter, eggs, vanilla yogurt, cocoa, white sugar, baking powder, vanilla, raspberry juice, white vinegar, cream cheese, icing sugar, butter, vanilla

Taken from cookpad.com/us/recipes/359949-amies-chocolate-velvet-cake (may not work)