Ingredients
few sweets to decorate, we used jelly hearts from a sweet shop (optional)
For the sponges
250g butter, plus extra for greasing
200g dark chocolate, broken into chunks
500g plain flour
500g golden caster sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
2 large eggs
200g natural yogurt
400g cooked beetroot in natural juices (not vinegar)
4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)
For the frosting
200g full-fat soft cheese, at room temperature
250g butter, softened
400g icing sugar, sifted
2 tsp vanilla extract
