Recipes..CLASSIC RED VELVET CAKE

INGREDIENTS
red velvet cake:

3 eggs
1 cup sugar
1 teaspoon salt
1 cup olive oil
1 teaspoon vanilla extract
2/3 cup buttermilk
2 teaspoons baking soda
2 and 1/2 teaspoons vinegar

1 and 3/4 cups all-purpose flour
1 and 1/2 tablespoons cocoa powder
1 and 1/2 tablespoons red food coloring
cream cheese frosting inside the cake:
1 and 1/2 cups powdered sugar, sifted
1 (8-ounce) package cream cheese, at room temperature
1 (8-ounce) package mascarpone, at room temperature
1 cup cold heavy whipping cream
1 tablespoon vanilla extract
icing to coat the cake:
2 cups whole milk
2 and 1/2 tablespoons flour
1 tablespoon cornstarch
4 tablespoons sugar
1 teaspoon vanilla extract
1 cup cold heavy whipping cream
1 and 1/2 cups pink chocolate shavings for coating, optional
INSTRUCTIONS

Preheat the oven to 350F (180C). Butter an 8-inch round cake pan and line it with parchment paper.
Whisk eggs and sugar in a large bowl.
Add in olive oil and continue whisking until completely combined. Add in the vanilla extract and stir.
In a separate bowl, mix buttermilk, baking soda and vinegar. It should bubble and then fade.
Combine flour, cocoa powder and salt in another bowl.
Sift 1/3 of the flour mixture into the egg mixture and mix. Then pour half of the buttermilk mixture and mix. Then sift the half of the remaining flour mixture, mix and then the rest of the buttermilk mixture and mix. Finally add the rest of the flour mixture and mix until combined.
Add in the food coloring and stir until incorporated. Transfer the batter into the cake pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool it for 15 minutes and then remove from the pan to cool completely.
Make the icing to coat the cake. Mix the cornstarch, flour and milk in a small pot over medium heat. Cook until thickened, stirring continually. Make sure you don�t boil it. Add in vanilla extract and sugar and mix until it melts. Let it cool. Add in heavy whipping cream when it cools completely and whisk until thickens. Set aside.
Make the cream cheese frosting inside the cake now. Whisk the whipping cream until stiff.
In another bowl, beat mascarpone, cream cheese, powdered sugar and vanilla until combined. Gradually add in the whipped cream and beat until combined. Chill for 15 minutes.
Cut the cake horizontally into two halves. Using a spatula, spread the cream cheese frosting on one layer of the cake and place the other half upside down on the top. Spread 1/3 of the icing on the top and all over the cake. Chill for 30 minutes. Spread the remaining icing all over the cake. Coat with pink chocolate shavings

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