All purpose flour – 1 1/4 cupSalt -1/4 tspCocoa Powder – 1 tbspUnsalted butter – 57 gramsSugar – 3/4 cupEgg -1Vanilla essence -1/2 tspRed liquid food color -1 tbspButter milk – 1/2 cupWhite vinegar – 1/2 tspBaking soda -1/2 tsp PreparationSift or sieve together flour, salt and cocoa powder. Keep aside. Pre heat the oven. Grease the baking tray with butter and dust it with flour or line it with parchment paper. Mix red food color with buttermilk nicely and keep it aside. Method Beat butter until soft. Add sugar and beat until light and fluffy. Add eggs and beat until well combined. Mix in vanilla essence. Then fold in flour and buttermilk alternatively to the above mixture,adding little by little beginning with flour and ending with flour. Now mix vinegar with baking soda in a small cup. The mixture will start bubbling, quickly add it to the above prepared batter, mix well and pour it into the prepared baking pan. Bake in a preheated oven, until a toothpick inserted in the center of the cake comes out clean. Let it remain in the tray for a few minutes.Then invert it on a wire rack and leave it to cool. Wrap it in a plastic sheet and refrigerate for an hour before frosting. With a serrated knife, cut the cake into half horizontally. You will have 2 pieces now. Now the cake is ready for frosting. Look at the picture below. Method Beat cream cheese until smooth. Note – Original recipe calls for two-9 inch round cake pans but since I have halved the recipe, I used a small round pan half its size. Have a wonderful Valentine’s Day!! Read More
