1 1/2 t baking soda
15 g unsweetened cocoa powder
3/4 t salt
6 egg whites, room temp
6 egg yolks, room temp
3/4 C butter, room temp
600 g sugar
1 1/2 C vegetable oil
4 1/2 t vanilla
1 1/2 t white vinegar
1 1/2 C buttermilk, room temp
liquid or gel red food coloring
Preheat oven to 350.
Cake release three 9-inch rounds or line with parchment.
Whisk together flour, baking soda, cocoa, and salt.
In a stand mixer, beat egg whites until fluffy peaks form (not too long).
Remove beaten whites, set aside, and wipe bowl dry.
In the stand mixer, beat butter and sugar on medium high for 1 min.
Add oil, egg yolks, vanilla, and vinegar, and beat on high for 2 mins.
On low speed, alternate dry ingredients and buttermilk.
Add enough food coloring to dye batter bright red.
Gently fold in egg whites.
Divide into cake pans and bake 24 mins or until done.
Pairs well with ermine buttercream or cream cheese frosting.
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