Red velvet valentine cake by Big Green Egg

Ingredients

Cake

• • 1 vanilla pod
  • 170 g butter, at room temperature, plus extra to grease
  • 385 g sugar
  • 3 eggs (size L)
  • 330 ml buttermilk, at room temperature
  • 400 g flour + extra for dusting
  • 25g cocoa powder
  • 1½ tbsp baking powder
  • 1 tbsp vinegar
  • Red food colouring

Frosting

• 1 vanilla pod
• 250 g butter, at room temperature
• 200 g icing sugar
• 400 g cream cheese, at room temperature

Serve with

• Edible roses and/or decoration of your choice, such as rose water crackers

Prepare

1. Light the charcoal in the Big Green Egg. Using the convEGGtor and the Stainless Steel Grid, bring it to a temperature of 200°C.
2. Meanwhile, cut open the vanilla pod lengthwise and scrape out the seeds. Add it to a bowl along with the butter and sugar and beat until fluffy.
3. Beat the eggs into the butter mixture, one at a time, followed by the buttermilk. Sift the flour and cocoa powder and fold into the batter with the baking powder and vinegar. Add red food colouring to the batter as needed.
4. Grease a 2-litre capacity cake tin with butter. Dust with flour and tap out the excess. Pour the batter in the tin and spread evenly.

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