A cake for Valentine’s

Emily Wadsworth's cake for valentine's Day. Photo: SG050214-112NG
Emily Wadsworth's cake for valentine's Day. Photo: SG050214-112NG
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Emily Wadsworth at The Cakery has come up with an exotic cake for Valentine’s Day.

It’s called Valentine’s Red Velvet Chilli Passion Cake and should add something special to the celebrations.

you will need

180g softened butter

450g caster sugar

3 eggs

1 tsp of finely chopped red chilli

60g cocoa powder

80ml red food colouring

1½tsp of Vanilla Extract

360ml buttermilk

450g plain flour

3tsp bicarbonate of soda

4½tsp white vinegar


100g white chocolate

50ml double cream

2 passion fruit


Grease an 8in cake pan with butter and line with greaseproof paper. Heat the oven to 1700C or Gas 3.

Cream the butter and sugar together in a food mixer for a few minutes until fluffy and pale yellow in colour.

Add the eggs one by one, beating well after each addition.

In a separate bowl mix the cocoa powder, vanilla extract and the food colouring together until they form a stiff paste.

Add this dark mixture to the butter, sugar and eggs and mix for a few minutes until the colour is evenly distributed.

Add half of the buttermilk and mix well on a low speed until it is all incorporated and then add half of the flour and mix until all this is beaten into the mixture.

Repeat this process with the remaining half of the buttermilk and then the remaining half of the flour

Beat the mixture on a high speed until it becomes smooth.

Add the bicarbonate of soda to one side of the bowl and the vinegar to the other and then mix well on a low speed for a few minutes.

Transfer the mixture to the tin and bake for 1 hour or until a skewer comes out dry from the centre of the cake.

For the filling, melt the white chocolate in a bowl over a simmering pan of hot water. Once melted, stir in the cream and whisk until smooth and thick. Chill in the fridge for at least an hour. Scoop the flesh from the passion fruit and stir through the white chocolate ganache.

Cut the cake in half horizontally and fill with the white chocolate and passion fruit ganache. Replace the top and decorate with the remaining ganache and chocolate dipped strawberries.