Crushed Velvet Cake

• The Cake
• 2 1/2 cups AP flour
• 1 teaspoon baking soda
• 2 tablespoons dark cocoa powder (dutch processed)
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon white vinegar
• 2 teaspoons vanilla
• zest from 1 orange
• 1 cup buttermilk
• 1 1/2 cups olive oil (I used a fairly light extra virgin one)
• Icing and Assembly
• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup creme fraiche
• 1 cup powdered sugar
• 3 tablespoons honey
• 2 generous spoonfuls orange marmalade

1. Butter and flour or spray (I spray, it's easier) 3 9" cake pans. Heat the oven to 350.
2. Sift the flour, cocoa and baking soda together. Beat the sugar and eggs in a large bowl until they are light and fluffy. Add in the zest, vinegar and olive oil and beat until smooth. Now add 1/3 of the flour mixture and beat it just in, then 1/2 the buttermilk, 1/3 flour, other half buttermilk and finally the rest of the flour. Mix until just smooth.
3. Put 1/3 of the batter into each pan and tap to flatten and remove bubbles. Bake them for 20-25 minutes until a toothpick test comes out clean. Remove and allow them to cool.
4. Beat the cream cheese, creme fraiche and butter together. Beat in the honey and then, starting slowly so it doesn't poof all over the kitchen, beat in the sugar. Keep beating until the icing is smooth and fluffy.
5. Put one cake layer on your cake plate. Smooth a spoonful of marmalade on it, then spread a layer of icing. Repeat with the next layer, then ice the rest of the cake. I am not the best at this but I used a flat spatula and it looked OK. Too bad my photo sucks. That's it - you're done! Store it in the fridge is you aren't serving right away, but let it come to room temp again to serve.

flour, baking soda, cocoa, sugar, eggs, white vinegar, vanilla, zest from, buttermilk, olive oil, icing, cream cheese, unsalted butter, creme fraiche, powdered sugar, honey, generous spoonfuls orange marmalade

Taken from food52.com/recipes/34287-crushed-velvet-cake (may not work)