A scrumptious treat.
- 2 cups self-raising flour flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened cocoa powder
- 1 ½ cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 tsp. red paste food colouring
- 1/2 cup plain hot coffee prepared (don't skip this ingredient)
- 1 Tbsp. red wine vinegar
For the cream cheese frosting:
- 250g mascarpone cheese (chilled)
- 1 cup icing sugar
- 1 cup whipping cream (chilled)
- Preheat oven to 160C. Gas mark 3.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla, red food colouring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools down.
- Let the cake with tins on, cool down on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Place the mascarpone in a bowl, whisk on medium speed. Add vanilla followed by the icing sugar. Continue whisking until light and fluffy.
- With the whisk running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
- Spread onto completely cool down cakes. This frosting also holds its shape incredibly well, so it's easy to pipe.