How to make
For the layers, prepare a bowl and put the dry ingredients in it - the sifted flour, baking powder, vanilla, cocoa, salt and red food coloring. In a separate bowl, beat the eggs well with the sugar.
Gradually add the oil, buttermilk (which you can substitute with milk to which you've added a few drops of lemon juice) and the espresso. Add the baking soda extinguished in the vinegar.
Finally, add 2 dry vanillas as well. Begin combining the liquid and dry ingredients, alternating between them and beating with a mixer. Distribute the mixture into 2 or 3 deep cake forms, 8″ (20 cm) in diameter, that have been buttered and had baking paper placed on their bottoms.
Bake the layers in a preheated 340°F (170 °C) over for about half an hour. They will remain moist even after baking, which guarantees a juicy cake texture. Cool the ready layers on a cooking grid and get to work on the cream.
The cream itself is a traditional, soft and very airy cream made from liquid cream, with powdered sugar added, if it's not a sweetened one. To the beaten cream, add the cream cheese. Smear this cream between the layers and all over the entire cake.
Prepare the ganache by adding the crumbled chocolate to the heated cream and stirring until it melts completely. Pour it over the cake and decorate as desired, using your imagination. I used fresh raspberries. And since I had some left over, I regretted not having put any in the cream itself. I think it would have turned out even more delicious if I had.
Bon appetit!
