|
In a medium bowl, combine flour, salt and cocoa
powder. Set aside. In a bowl of a stand mixer,
combine the butter and sugar until light and
fluffy. Add the eggs, vanilla and red food
colouring and combine until mixed. Scrape the
sides of the bowl and the paddle as needed to
ensure that all of the ingredients are
incorporated. Add half of the flour mixture into
the butter mixture, mix briefly, add half of the
buttermilk, mix. Repeat with remaining flour
mixture and buttermilk. In a small bowl, combine
baking soda and vinegar, and quickly add it to the
cake batter while it is still bubbling. Mix it for
about 10-20 seconds. This helps the cake to be
light and fluffy.
|
|
Grease two 9inch round cake pans, or one 9x13 inch
cake pan and bake at 350F for 30 to 35 or until a
toothpick inserted into the centre comes out
clean. Allow to cool in the pan for 5 to 10
minutes, remove from pan, and cool completely on a
wire wrack. Frost as desired.
|
