1 1/2 cup (375 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa, sifted

1 1/2 teaspoons (7.5 ml) baking powder

1/2 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

0,1/8 teaspoon (5 ml) red gel coloring (optional)

2 eggs

1 cup (250 ml) milk

With the rack in middle position, preheat oven to 180 °C (350 °F). Line a 43 cm x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting the paper hang over 2 opposites sides. Butter the other sides.

In a bowl, combine the flour, cocoa, baking powder and salt. Set aside.

In another bowl, cream the butter with the sugar, vanilla and food coloring using an electric mixer. Add the eggs, one at a time, beating constantly until the mixture is smooth. With the mixer at low speed, add the dry ingredients alternating with the milk. Spread the batter on the baking sheet. Bake approximately 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely. Unmold and put the parchment paper back on the baking sheet. Set aside.

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