Melt the butter and chocolate slowly in a small pot. Add the food colouring. Combine everything together and fold gently until you have a red velvet consistency. Put the mixture into a 10” cake ...
Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces ...
If you’ve always been unsure about what exactly a red velvet cake should taste like ... this on a smaller scale if you’ve made a chocolate cake with natural (not Dutch process) cocoa ...