Red Velour Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.

2. 2

   In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

3. 3

   In another bowl, combine the cocoa powder, vinegar, vanilla and food colouring.

4. 4

   In a large bowl, cream the butter, sugar and red cocoa mixture with an electric mixer. Beat in the eggs, one at a time, until smooth. With the mixer at low speed, stir in the dry ingredients alternately with the buttermilk. Divide the batter equally between the prepared pans.

5. 5

   Bake for 35 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool completely on

6. 6

   a wire rack. Unmould.

7. 7

   Cut off the rounded tops of each cake and finely crumble onto a parchment-lined baking sheet. Spread the crumbs evenly. Bake for 15 minutes. Let cool completely.

8. 8

   In a food processor, pulse the crumbs to the size of bread crumbs. Press through a sieve to obtain even finer crumbs. Set aside. Discard any larger crumbs that remain in the sieve.