Red Velvet Chocolate Cake

Ingredients

Cake:
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs
• 1/4 cup red food coloring
• 1 1/2 cups canola oil
• 1/4 cup cocoa powder
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar
Frosting:
• 100g Unsalted Butter
• 600g Icing Sugar
• 250g Full Fat Cream Cheese

Directions

1. 1. Heat oven to 350 degrees. Generously butter two 9-by-2-inch 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.
2. 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.
3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
Frosting:
4. place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth).
Assemble:
5. Cover one layer of the cake with icing, then sandwich the two pieces of cake together.
6. 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 6 hours. Bring to room temperature before serving.