2 1/4 cups (340 g) unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp cocoa powder, sifted

1 tbsp (15 ml) vinegar

2 tsp (10 ml) vanilla extract

1 1/2 tsp (7.5 ml) red gel food colouring

1/2 cup (115 g) unsalted butter, softened

1 1/2 cups (315 g) sugar

2 eggs

1 cup (250 ml) buttermilk

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another bowl, combine the cocoa powder, vinegar, vanilla and food colouring.

In a large bowl, cream the butter, sugar and red cocoa mixture with an electric mixer. Beat in the eggs, one at a time, until smooth. With the mixer at low speed, stir in the dry ingredients alternately with the buttermilk. Divide the batter equally between the prepared pans.

Bake for 35 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool completely on a wire rack. Unmould.

Cut off the rounded tops of each cake and finely crumble onto a parchment-lined baking sheet. Spread the crumbs evenly. Bake for 15 minutes. Let cool completely.

In a food processor, pulse the crumbs to the size of bread crumbs. Press through a sieve to obtain even finer crumbs. Set aside. Discard any larger crumbs that remain in the sieve.

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