Freaky finger red velvet cake

Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frosting.

Ingredients

For the red velvet cake

175g soft butter, plus extra for greasing

225g white caster sugar

1 tsp vanilla extract

3 large eggs, at room temperature

1 tbsp red food colouring paste

200g plain flour

50g cocoa powder

1½ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

150g pot low-fat plain yogurt, loosened with 2 tbsp milk

For the fingers and frosting

about 3 x 114g boxes white chocolate fingers (Tesco)

140g icing sugar

2 tsp milk

small blob of red food colouring paste

100g soft butter

300g full-fat cream cheese, fridge cold (use Philadelphia as it has the firmest texture)

zest 1 orange (optional)