Step 1

Sift flour, cocoa and salt in a bowl. In another bowl mix butter and sugar until a frothy mixture is obtained;

Step 2

Add the eggs one at a time, continuing to mix, then add the buttermilk and the food coloring or the beetroot extract;

Step 3

Combine the two mixes, stirring everything from bottom to top so that the buttery mixture won't lose its foaminess;

Step 4

Pour the baking soda into a glass bowl, add the white and the apple vinegar and beat well then add quickly to the mixture, stirring constantly to mix;

Step 5

Bake for 40 minutes in an oven already hot, inside a buttered pan, and cook at 170°C. Remove from the oven and cool.

Step 6

Prepare the frosting by whisking all the ingredients together;

Step 7

Once the cake has cooled completely cut it horizontally into three parts and fill with the cream between one layer and another without overdoing. With the remaining cream cover the outside of the cake leveling with a spatula.

Step 8

Put to rest at room temperature then keep refrigerated for at least 15 minutes before serving.