The Cake Base: The first step in preparing this delicious cake is to take care of the dry ingredients. In a bowl, carefully mix the flour, salt, and cocoa powder, ensuring there are no lumps. This mixture will provide a solid and flavorful base for the layers. In another, larger bowl, beat the room temperature butter for 1-2 minutes until it becomes creamy and fluffy. Then, add the sugar and continue mixing for another 2-3 minutes until the mixture is homogeneous and fluffy. Now, it's time to add the eggs, one at a time, making sure to incorporate them well at each stage. The vanilla flavor will perfectly complement the taste, so feel free to add it now.
In another container, mix the buttermilk with the food coloring to achieve a vibrant hue. Add this mixture, alternating with the dry ingredients, into the butter mixture. Start and end with the flour to achieve an even texture. Once you are done, extinguish the baking soda with vinegar and gently incorporate it into the batter. Now it's time to prepare the pans. Grease two 23 cm pans with butter and line them with parchment paper. If you want a larger base, you can use a 28 cm pan, as I did.
Pour the mixture into the pans and bake in the preheated oven at 175 degrees Celsius for 25-30 minutes. Check with a toothpick to see if they are baked, keeping in mind that, in my case, I left the base in the oven for 35-40 minutes due to thickness. After baking, let the layers cool on a rack and then wrap them in cling film, leaving them in the freezer for 1-2 hours, which will facilitate later cutting.
The Cream: To prepare the cream, start by mixing the cream cheese with the mascarpone until you have a homogeneous mixture. Add the vanilla and powdered sugar, continuing to mix. In another bowl, whip the cream until it becomes firm. Using a wide spatula, gradually fold the whipped cream into the cheese mixture, being careful not to break it down. If the cream does not have the desired consistency, leave it in the refrigerator for about an hour to thicken.
Once the layers have cooled and the cream is ready, cut the layers in half (or into three, if you prefer). Place a layer of cake, followed by a layer of cream, continuing with cake, then cream, until you finish the ingredients. Don't forget to save some cream to frost the cake. Finally, decorate the cake with coconut flakes, which will not only add an inviting appearance but also a note of crunchy texture. Enjoy this dessert with pleasure!
In another container, mix the buttermilk with the food coloring to achieve a vibrant hue. Add this mixture, alternating with the dry ingredients, into the butter mixture. Start and end with the flour to achieve an even texture. Once you are done, extinguish the baking soda with vinegar and gently incorporate it into the batter. Now it's time to prepare the pans. Grease two 23 cm pans with butter and line them with parchment paper. If you want a larger base, you can use a 28 cm pan, as I did.
Pour the mixture into the pans and bake in the preheated oven at 175 degrees Celsius for 25-30 minutes. Check with a toothpick to see if they are baked, keeping in mind that, in my case, I left the base in the oven for 35-40 minutes due to thickness. After baking, let the layers cool on a rack and then wrap them in cling film, leaving them in the freezer for 1-2 hours, which will facilitate later cutting.
The Cream: To prepare the cream, start by mixing the cream cheese with the mascarpone until you have a homogeneous mixture. Add the vanilla and powdered sugar, continuing to mix. In another bowl, whip the cream until it becomes firm. Using a wide spatula, gradually fold the whipped cream into the cheese mixture, being careful not to break it down. If the cream does not have the desired consistency, leave it in the refrigerator for about an hour to thicken.
Once the layers have cooled and the cream is ready, cut the layers in half (or into three, if you prefer). Place a layer of cake, followed by a layer of cream, continuing with cake, then cream, until you finish the ingredients. Don't forget to save some cream to frost the cake. Finally, decorate the cake with coconut flakes, which will not only add an inviting appearance but also a note of crunchy texture. Enjoy this dessert with pleasure!
Ingredients
Ingredients for the base: -250 g flour -1/2 tsp salt -15 cocoa -113 g butter at room temperature -300 g sugar -2 eggs -1 tsp vanilla essence -240 ml buttermilk -red dye -1 tbsp vinegar -1 tbsp baking soda Ingredients for the cream -360 ml whipped cream -227 g cream cheese -227 g mascarpone -3/4 tbsp vanilla essence -115 g powdered sugar Coconut for decoration.