°300 g of sugar.
°300g of flour.
°35 cl of oil.
°25 cl buttermilk (if you don’t have buttermilk, add 1 tablespoon(s) of vinegar to 25 cl of milk and leave to stand for 10 min.).
°1 teaspoon(s) of vanilla.
°3 cl of red food coloring
°1 tablespoon of cocoa.
°1 teaspoon(s) of salt.
°1 teaspoon(s) baking soda.
°1 teaspoon(s) of vinegar
+For the topping
°225g philadelphia cream cheese.
°115g unsalted butter
°450 g icing sugar.
°1 teaspoon vanilla
1.Prepare 2 round molds lined with lightly buttered and floured parchment paper.
2.Preheat the oven to 175°C.
3. Sift together the flour, cocoa and salt.
4.Mix buttermilk, vanilla and red food coloring.
5.In a food processor, beat the sugar, oil, eggs one by one, half the flour, add the very red buttermilk and the other half of the flour.
6.In a separate container, quickly mix the vinegar and baking soda and add it to the dough at the last moment.
7.Finally, divide the dough into the two molds and bake.
8.After half an hour, push a toothpick into the cake, it should come out with crumbs.
9. Leave to cool for 5 minutes and unmold.
1.In a food processor, beat the butter, add the vanilla and the cream cheese.
2.When it is very soft, add the icing sugar until the mixture is very light and very white.
3. Cover the first cake with a third of the topping, place the other cake on top and cover the entire cake with the rest of the topping.
4.Refrigerate for a few hours.