240 ml vegetable oil .
250 gm plain flour, sifted.
30 gm cocoa powder, sifted . 300 ml soured cream .
2 eggs plus a yolk .
1 tsp salt.
1 tsp bicarbonate of soda.
300 gms caster sugar .
3/4 tsp white wine vinegar .
2 tsp vanilla extract .
1 tube Pro Gel red food colouring .
Handful of chocolate sprinkles.
For the icing
350 gms cream cheese .
85 gms unsalted butter .
1 tsp vanilla extract .
300 gms icing sugar .
Pinch of salt.
Put all the ingredients in a bowl and whisk together until smooth.
Taste as you go along.
Oil and line four layer cake tins
In a medium-sized bowl, consolidate the flour, cocoa powder, salt, bicarbonate of pop and set aside
In a bigger bowl, whisk together the oil, sugar, vanilla concentrate, soured cream, eggs and egg yolk, white wine vinegar and food shading gel
Gradually include the flour combo and whisk together scratching down the sides as you come.
Ensure that your hitter is smooth.
Split between the four tins, and make for 15 minutes on 180.
Eliminate and pass on to cool before you brighten. To get the overabundance cake to chip on top, simply cut a gnawed off each cake to even out them up, and afterward disintegrate before you design.
A couple of chocolate sprinkles on top, completes the task!