Ingredients
125 gr. of butter
275 gr. of sugar
2 Eggs
280 gr. of Pastry flour (or common sifted flour).
15 gr. of cocoa powder
1 tsp. of Baking Powder
1 tsp. of Sodium Bicarbonate
¼ of cdta. of salt
240 gr. of Buttermilk
2 tbsp of red coloring
1 tsp. of white vinegar
1 tsp. of Vanilla Extract
Preparation
Preheat the oven to 170 ºC.
Sift and reserve in a bowl the Flour, the Cocoa in Dust, the Baking Powder, the Bicarbonate and the Salt.
Mix the Buttermilk with the red coloring, the Vanilla Extract, the Vinegar and reserve.
Beat the butter with the sugar until it has bleached and get a spongy mixture.
Add the eggs, one by one (do not add the next one until the previous one is fully incorporated). Beat 1 minute after each Egg.
Add to this mixture the dry ingredients that are reserved in three parts and the liquids in two parts, beginning and ending with the dry ones.
Empty the mixture in the greased mold.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the molds to cool on a rack for about 15 minutes.
After this time, remove the cake from the mold and let it cool for at least 45 minutes.
When it is completely cold, wrap the film in paper and let it rest in the refrigerator overnight.
The next day, be more settled the taste and texture of the cake.
You can also present them in individual molds, using circular cutters and filled with a cream cheese glaze.
For the Frosting, beat 50 gr. of Butter at room temperature with 300 gr. of Sugar to date well combined. Then add 125 gr. of cold cream cheese and cream until cream.
