Why do red colored or any color batter turns brown and leaves its colour after baked. It's not just outer part. The cake turns brown from inside as well.
First I used red powder color, the cake wasn't red at all after baked.
Then I made beetroot puree and used thinking being natural color this will retain its color and the cake will be red, but got the same result, the cake turned brown from inside.
What recipe is used? How much chocolate is used? How much red added? We need more info