-
1
CAKE:
-
2
Preheat oven to 350 degrees F. Place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.
-
3
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
-
4
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
-
5
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
-
6
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
-
7
Working quickly, divide the batter evenly between the two prepared pans, smooth the tops. Bake in the preheated oven for 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Remove cakes form pans after 10 minutes. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour.
-
8
CREAM CHEESE FROSTING:
-
9
With a hand mixer, beat cream cheese and mascarpone cheese until smooth. Add vanilla & confectioners sugar. Blend until smooth.
-
10
Whip the cream in a separate bowl until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
