250g plain flour, 1 teaspoon of baking soda.
1 teaspoon of baking powder, 1 teaspoon of salt, 2 tablespoons of unsweetened cocoa powder, 400g sugar, 240ml vegetable oil, 2 eggs, 240ml buttermilk, 2 teaspoons of vanilla extract, red gel food colouring,1 teaspoon of white distilled vinegar,120ml of prepared plain hot coffee.
Cream cheese frosting
225g full fat cream cheese, softened,115g butter, softened,2 teaspoons vanilla extract, 500g icing sugar.
Preheat oven to 325.F, 170C, Gas 3.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring (enough to make a pretty red colour) until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round 23cm cake tins.
Pour the batter evenly into each pan.
Bake in the centre of the oven for 30-40 minutes, or until a toothpick comes out clean. Do not over-bake, as cake will continue to cook as it cools.
Let cool on a cooling rack until the tins are warm to the touch.
Slide a knife around the inside of the tins to loosen the cake..
Remove the cakes from the tins and let them cool.
While the cakes cool, make the frosting.
Put softened cream cheese into large bowl.
Pour in milk, butter and vanilla extract.
Mix until well combined.
Pour in half of the icing sugar.
Mix until combined. Add the remaining powdered sugar.
Mix until smooth and fluffy. If too stiff add milk a few drops at a time.
Frost the cake with cream cheese frosting when the cakes have cooled completely, sandwiching the cakes together and covering the top.