Ingredients

• 2.5 cups all-purpose flour , sifted
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• 0.5 cups vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1.5 cups white sugar
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 2 tablespoons water

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
2. 2 Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
3. 3 Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
4. 4 While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
5. 5 Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.

Nutrition per serving