◾️Preheat the oven to 180.
◾️Grease two 8” round cake tin with butter and line with parchment and keep it ready.
◾️In a deep bowl, sift together all purpose flour, cocoa powder, baking soda and salt.
◾️In another bowl, combine together buttermilk and vinegar and keep it ready.
◾️In another bowl, cream together butter and sugar till creamy.
◾️To this add vanilla essence and eggs (one at a time) and beat till combined, scraping the sides of the bowl occasionally.
◾️Add the cream to this mixture and combine well.
◾️Add the flour mixture and buttermilk to this mixture little by little and stir till combined.
◾️Now add the red food colour and combine evenly.
◾️Pour this batter in the prepared cake tin and bake for about 35 – 40 minutes or till done
(check by inserting a tooth pick at the center of the cake, if it comes out clean, the cake is done.)
◾️Remove it from the oven and cool it at room temperature for about 20 minutes.
◾️Remove the cakes from the cake tin carefully and cool it over a wire rack.
◾️Cut the cakes on top to get neat layers (reserve it to garnish the cake).
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