2-Layer Red Velvet Cake Recipe

Ingredients
For the cake:
2 1/2 cups cake flour
1 1/2 cup superfine sugar
1/2 tsp baking powder
1 tsp each baking soda and salt
1 1/2 cup buttermilk
1 cup canola oil
2 large eggs plus 2 large egg yolks
3 tbsp liquid red food coloring
2 tsp distilled white vinegar and vanilla extract
1.5 cup bittersweet chocolate chips

For the meringue frosting:
8 large egg whites, at room temperature
1/2 tsp cream of tartar
1 tsp vanilla extract
1 1/3 cup superfine sugar

Directions
For the cake layers:
1) Heat oven to 350 degrees F. Grease cake pan. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.

2) To the large bowl of a stand mixer (or in a bowl with a hand mixer), add the buttermilk, oil, egg, and egg yolk, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.

3) With mixer on low speed, slowly beat in half of the flour mixture until blended, Stir in 1/2 cup of the chocolate chips.

4) Split the batter amongst 2 cake pans. Fill two-thirds full; sprinkle top of cakes with chocolate chips.

5) Bake 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in a pan on a wire rack 10 minutes; remove from pan and cool completely on rack.

For the frosting:
1) In the large bowl of a stand mixer with whisk attachment (or in a bowl with a hand mixer), beat egg whites and cream of tartar on high, abotu 45 seconds, until frothy.

2) Add vanilla and 1 tbsp of the sugar 1 tbsp at a time, until the whites form stiff peaks.

3) Frost the first layer and place the second layer atop. Frost the top of the cake and then spread the frosting around the entire cake to cover. If you want to go all-out, use a small hangheld butane torch to lightly brown the frosting (aim the torch at just the top).

4) Serve or store cake in a container in refrigerator up to 2 days. Bring to room temperature before serving.