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1
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
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2
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
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3
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy.
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4
Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.
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5
Beat in the vanilla, vinegar and food coloring.
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6
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.
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7
Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
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8
Cool on a baking rack for 15 minutes before removing the cake from the pans.
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9
Let cool completely before frosting.
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10
Slice each cake into 2 layers and frost.
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11
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.
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12
Remove the vanilla bean and discard.
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13
Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.
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14
Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
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15
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
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16
Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
