Chocolate Lettuce Cake


225g (8oz) Butter
225g (8oz) Golden caster sugar
4 Large eggs
200g (7oz) Self raising flour
60g (2 oz) Dark Cocoa powder (Green and Blacks)
125 ml ( ½ cup ) yogurt
For the one half of batter: 1 cup of lettuce finely chopped
60g (2 oz)  Dark chocolate bar  cut into small chunks or chocolate chips
For the other half:  few drops of red food colouring and 2 tbsp milk
Icing 1 for cake
60g (2oz) Butter
225g (8oz) Icing sugar
25g (1oz) Cocoa powder
Chocolate Sprinkles
Icing 2 for cupcakes
60g (2oz) Butter
225g (8oz) Icing sugar
60g (2oz) cream cheese
Cherry Jam - 6 tsps- Morello Cherry works well
Chocolate Lips to decorate
Preheat oven 150c/130c Fan/300F/Gas Mark 2.

Grease and line a sandwich cake tin (20cm/ 8 inches). Place 6 large cupcake liners into tin.

Cream the sugar and butter together. Whisk in the eggs one at a time. Beat in the cocoa powder . Fold in the flour and add yogurt. Divide batter into 2. In one half add the chopped lettuce and chocolate chips. Put into a lined sandwich tin and then into the oven for 30 mins until done. Allow to cool and decorate with simple chocolate buttercream ( whisk softened butter and icing sugar together with cocoa powder mixed into 2 tbsps of hot water) and sprinkles.
For the remaining batter add 2 tbsps of milk and a few drops of red food colouring. Place into cupcake cases in tin and cook for 20 mins or until done. Allow to cool and then cut out top with teaspoon. Place a tsp of cherry jam/ jelly into centre and replace cake piece on top. Make cream cheese frosting; combine butter and icing sugar first and then add cream cheese. Beat until light and fluffy. Pipe onto cupcakes and add decoration, I used chocolate lips. My sweet cherry lips ! no lettuce.