1) Preheat the oven to 170ºC.
2) Sift and reserve the flour, xacao powder, baking powder, baking soda and salt in a bowl.
3) Mix the buttermilk or milk cream (but not the pastry cream), with the red coloring, vanilla extract, vinegar and set aside.
4) Beat the butter with the sugar until it has whitened and we get a fluffy mixture.
5) Add the eggs, one by one (do not add the next one until the previous one is completely incorporated). Continue beating 1 minute after each egg.
6) Add to this mixture the dry ingredients that we had reserved in three times and the liquids in two times, starting and ending with the dry ones.
7) Pour the mixture into the previously greased mold.
😎 Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
9) Let the molds cool on a rack for about 15 minutes.
10) After this time, remove the cake from the mold and let it cool for at least 45 minutes.
11) When it is completely cold, wrap it in plastic wrap and let it rest in the refrigerator overnight.
12) The next day, the flavor and texture of the cake will be more established.
13) You can also present them in individual molds, using circular cutters and filled with Cream Cheese frosting.
🔸For the frosting
Beat 50g room temperature butter with 300g powdered sugar until well combined. Then add 125 g of cold cream cheese and beat until creamy.
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