RED VEVET CHOCOLATE CAKE
•Unsalted butter, for cake pans.
•2 1/2 Cups cake flour, not self-rising.
•1 Tsp. salt.
•1/4 Cup cocoa powder.
•1 1/2 Cups sugar.
•1 1/2 Cups canola oil.
•2 Large eggs.
•1/4 Cup red food coloring.
•1 Tsp. pure vanilla extract.
•1 Cup buttermilk.
•1 1/2 Tsps. baking soda.
•2 Tsps. white vinegar.
•Seven-Minute Frosting for Red Velvet Chocolate Cake.
-Heat oven to 350°F. Generously butter two 9 by 2inch round cake pans…Sprinkle with flour,and tap out the excess. set aside. In a medium bowl, whisk cake flour, salt, and cocoa. set aside.
-In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
-In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10Seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30-35Mins. Transfer to a wire rack to cool in the pans for 5Mins. Remove from the pans, and return to the rack to cool completely.
-Spread 1-1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6Hours. Bring to room temperature before serving.