Instructions for the base:

1. Mix Damco croûte powder and cocoa powder and mix in thoroughly with the butter until homogeneous.
2. When it has been mixed thoroughly, add the water.
3. Once the dough has been formed, stop the machine and allow the dough to cool for 24 hours.
4. After 24 hours mix for a short time and roll out to approx. 2 mm.
5. Cover 2 greased 60 x 40 cm baking trays with silicone paper.

Instructions for the Red velvet cake:

1. First mix Damco muffin/cupcake mix with cocoa powder.
2. Then mix this with the oil, whole egg and buttermilk for about 2 minutes using the paddle attachment.
3. Colour with Arlico bright red, as desired.
4. Divide the batter in equal portions over the 2 baking trays, spread evenly and place in the oven.

Final steps:

1. After baking, cool the Red Velvet cake, cover the top with a thin layer of Chocuise souplesse white.
2. Dab with a glazing knife so the surface becomes slightly rough.
3. As a finishing touch, sprinkle the Red Velvet cake lightly with coloured Damcosnow.
4. Freeze the cake before cutting and divide into 5 x 8 cm pieces.