Ingredients

• 2 cups of flour
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 tablespoons of cocoa powder (unsweetened)
• 2 cups of granulated sugar
• 1 cup (2 sticks) of butter
• 2 egg(s)
• 1 cup of buttermilk
• 2 teaspoons of vanilla extract
• food coloring
• 1/2 cup of coffee
• 1 teaspoon of balsamic vinegar
• 4 8 oz blocks of cream cheese
• 4 cups of powdered sugar

Instructions

1. Preheat Preheat the oven to 325°F (163°C). Grease and flour two 9 inch round springform pans or line with parchment paper.

2. Whisk In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.

3. Beat Beat sugar and butter for several minutes (up to 10) until very light and fluffy - scraping the sides and bottom of the bowl often

4. Add Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.

5. Stir in the coffee and vinegar.

6. Add dry ingredients One tablespoon at a time, mix in dry ingredients until well combined.

7. Pour Pour batter evenly into the two pans, ensuring equal amounts divided between the two pans.

8. Bake Bake in the middle rack for 30-40 minutes or until a skewer or toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake, the cake will firm up once cooled.

9. Cool Let pans cool on a cooling rack until the pans are slightly warm to the touch.

10. Gently slide a knife or spatula around the inside of the pans to loosen the cake from the pan.

11. The cakes will be delicate while still warm, very gently remove from the pans and place on cooling rack to let them finish cooling. Make the frosting *Note the cakes must be completely cooled and ready to be frosted. If making the frosting in advance, beat again before frosting the cake other wise it may become runny.

12. Beat In a large bowl cream together cream cheese and butter for several minutes until light and fluffy.

13. Mix in vanilla extract.

14. Gradually mix in powdered sugar a tablespoon at a time until all incorporated.

15. *Makes enough to frost a 3 layer cake. If using some for piping, allow to chill in the piping bag before decorating.