• IMPORTANT NOTE: The most important thing to remember is not to overmix or over beat the cake batter. When adding the eggs, only mix them until they are just incorporated into the batter. When adding the dry ingredients and buttermilk mix on medium-low until just incorporated. Overmixing the batter will result in a compact, dense cake.

For the Cake

• Place the beaters and the bowl for the heavy cream in the refrigerator
• Preheat the oven to 350 degrees F. Butter and flour two round 9-inch cake pans and place parchment paper on the bottom of each pan.
• Place the cake flour, cocoa, baking powder, baking soda, and kosher salt in a bowl and whisk to combine.
• In the bowl of a stand mixer beat the butter and the sugar with the paddle attachment on medium-high speed until it is pale and fluffy, about 3 minutes. Add the vanilla and beat on medium speed for about 20 seconds. Scrape the bottom and sides of the bowl.
• Add the eggs one at a time, beating on medium speed until well combined, about 20 seconds. Scrape the sides and bottom of the bowl and beat for another 30 seconds.
• Add 1/3 of the flour mixture and mix on low speed just until incorporated. Add 1/2 of the buttermilk. Continue to alternate the flour and the buttermilk. Scrape the bottom and sides of the bowl. Add 3-5 squirts of red food color gel paste and the vinegar and mix on medium speed until the food gel and vinegar are well combined into the batter. Scrape the bottom of the bowl one more time and mix on low speed until the batter is the same color throughout.
• For the whipping cream, remove the bowl and the beaters from the refrigerator. Beat the heavy cream until soft peaks form. Stir about 1/4 of the whipped cream into the cake batter. Then gently fold the rest of the whipped cream into the batter.
• Divide the batter evenly between the two pans, approximately 590 grams per pan. Smooth the top of the batter with an offset spatula to even out the layer. Bake until a toothpick or cake tester inserted in the center comes out clean, about 25-30 minutes.  
• Remove the cakes from the oven and cool the cakes for 10 minutes on a wire rack. Spray the wire racks with nonstick spray or lightly brush them with oil. The oil will make it easier to remove the cake from the wire racks once they are cooled. Invert the cakes onto the wire racks and let them cool completely on the wire racks, for at least 1 hour.
• The cakes can be stored at room temperature wrapped in plastic for about 24 hours or frozen for up to 1 month. If freezing the cake layers, wrap each layer in two layers of plastic wrap, then place each cake in a freezer storage bag.

Mascarpone Buttercream

• This recipe makes about 4-3/4 cups of buttercream.   
• Combine the mascarpone, butter, and kosher salt in the bowl of a stand mixer, and with the whisk attachment beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat on medium-high for 30 seconds.  Add the powdered sugar and mix on low until the sugar is combined. Increase the speed to medium-high and beat for until fluffy and smooth, about 2 minutes.

Chocolate Ganache (Optional)

• Place the chopped chocolate or the chocolate chips in a small bowl. Measure the cream into a measuring cup and heat it in the microwave until it starts to bubble around the edges. Pour the hot cream over the chocolate. Let it sit for 20 seconds and then stir with a small spatula until the mixture is smooth all one color.
• If decoration as seen in recipe mixtures, let the ganache cool to 75 degrees F. Place it in a small pastry bag with a #5 Wilton tip and then decorate the top of the cake.

Assembling the Cake

• Place 1 cake layer on a plate or cake board. Spread 1 cup of buttercream evenly over the first layer. Add the second layer and crumb coat the sides and top of the cake with a thin layer of buttercream.
• Add 1 to 1-1/4 cups of buttercream to the top and spread evenly to the edges. the top to the edge of the cake. If decorating the cake in the naked style, spread another thin layer of buttercream around the sides of the cake.
• If decorating with the chocolate ganache, spoon the cooled ganache into a pastry bag. Snip off the tip of the bag and decorate the top of the cake with a cross-hatch pattern, swirls, or squiggles. Use the remaining buttercream for decorations.