Red Velvet Cake

• 2 c. plain flour
• 1 tsp. of baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tbsps. unsweetened cocoa powder
• 2 c. sugar
• 1 c. vegetable oil
• 2 eggs
• 1 c. buttermilk
• 2 tsps. vanilla extract
• 1-2 oz. red food coloring (or 2 1/4 tsp gel food coloring)
• 1 tsp. distilled white vinegar
• 1/2 c of prepared plain hot coffee
• Preheat oven to 350.
• Ingredients for the cream cheese frosting:
• 1.7 oz whipping cream or double cream
• 1 1/2 c. cream cheese
• 1 c. confectioners sugar
• Note: The fat content of cream differs from country to country. To remedy runny icing: Whip soft room temperature butter (about 1/4 c.) and add in the icing a little.

1. Grease and flour two 9" cake pans. I lined the pans with baking paper. Since it is a moist cake, it sticks a bit so prepare the pans well.
2. In a mixing bowl, whisk the flour, baking powder, baking soda, cocoa powder and salt.
3. Mix the sugar and vegetable oil in another bowl. If using gel food colouring, add it in at this stage. You might want to temper the colour (mine's too red, I think). Add in the eggs, buttermilk, vanilla and food colouring. Stir before adding the coffee and vinegar. Blend everything together.
4. Use a large mixing bowl to combine all the ingredients together. Put about a quarter of the dry ingredients in the mixing bowl. Add the wet ingredients gradually, alternating with the dry ingredients, mixing after each addition just until combined. The batter will quite liquid. Divide the mixture equally between the two prepared pans. Bake for 30-40 minutes or when a cake tester comes out clean. Do not over bake. Invert on cooling racks. When the pans are just warm, run a knife around the edges to loosen the cakes. Invert onto the cooling racks, peel the lining paper off and leave to cool completely.
5. Prepare the chocolate ganache/ frosting.
6. Ingredients for the chocolate ganache:
7. 1/2 c. heavy cream
8. 1/4 cup of plain chocolate chips or chopped plain chocolate
9. Heat the double cream in a saucepan or in a microwave. It needs to become hot but does not need to boil. Take off the heat and add in the chocolate. Stir until smooth. Refrigerate to cool and thicken. When it is of spreading consistency, it is ready for use. I used both cake layers upside down to make a more level cake. Spread half of the ganache on each cake layer and refrigerate to set before frosting.

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Taken from www.epicurious.com/recipes/member/views/red-velvet-cake-52872481 (may not work)