Ingredients

• 150g/5½oz unsalted butter
• softened
• 150g/5½oz golden caster sugar
• 1 tsp vanilla extract
• 3 free-range eggs
• lightly beaten
• 4 tbsp Greek-style yoghurt
• 1-2 drops red food colouring gel
• 150g/5½oz self-raising flour
• 50g/1¾oz cocoa powder
• 1 tbsp semi-skimmed milk
• 100g/3½oz butter
• 200g/7oz cream cheese
• 500g/1lb 2oz icing sugar
• 1 tsp lemon juice

Directions

• Pre heat the oven to 170C/150C Fan/gas 3. Grease and line a deep
• round 15cm/6in tin.
• Beat the butter
• sugar and vanilla together in a bowl until pale and fluffy. Add the eggs one at a time
• beating after each addition (if the mixture looks curdled add a spoonful of the flour.)
• Mix the yogurt with the food colouring - it should look very
• very red since the mixture will fade once cooked. Beat the yogurt into the cake mixture.
• Fold in the remaining flour and cocoa powder
• followed by the milk until well combined. Spoon the mixture into the cake tin and bake for 1 hour 20 minutes or until well risen and golden-brown and a skewer inserted into the middle comes out clean.
• Remove the cake from the tin and leave to cool for five minutes
• then place onto a cooling rack and set aside to cool completely.
• For the icing
• mix the butter and cream cheese together in a bowl. Then beat in the icing sugar a little at a time. Once all the icing sugar has been added
• add the lemon juice and beat the icing for five minutes or until paler in colour.
• Slice the cake into three equal layers and sandwich them together with the icing. Finish with a layer of icing on top.