The base: egg, 1/2 tsp salt, 1/2 tsp baking soda, 140 g caster sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon distilled white vinegar, 200 ml buttermilk, 180 g plain flower, 60 g coconut oil and 1 tablespoon red food dye.
The cream: 100 g cream cheese, 80 g butter, 70 g icing sugar, 2 tablespoons buttermilk and 1 tablespoon vanilla extract.
The preparation: place egg, salt, baking soda and sugar in a big bowl and mix it very well with the eggbeater. Afterwards add cocoa and distilled white vinegar. Melt the coconut oil and leave it beside for a couple of moments. To the already made cream add buttermilk and 100 g of the sifted flour, mix it, add the coconut oil, sift the rest of the flour and finish the base with the red food dye.
Use a round cake mould for the baking that takes approximately 18 minutes on 200°C. The oven should be previously heated.
In the meantime prepare the cream since it should stay for an hour in the fridge before serving. Use the moderate heat to melt all the ingredients together and leave it to get thicker on cold.
After the cake is baked and left to get cold, place it on a plate and cut the very upper layer of it. Rub it between your hands to get the crumbs which will be used as an extra decoration on the cream (as shown on the photograph).
Tip 1: for the natural red colour, use the beet juice.
Tip 2: for the more intensive red colour, reduce the amount of cocoa.