Preheat oven to 175°c. Grease a 30x30x3 (i used 10×10″) baking sheet or pan and line the bottom with parchment. Sift flour, cocoa, baking powder and baking soda in a bowl.
In a bowl mix milk, colour and vinegar together
Place butter and sugar in bowl and beat at medium speed until well-blended/sugar dissolved. With machine on low, add in eggs and flour mixture alternately and continue to whisk till well blended.. very slowly add in the milk mixture. Scrape down bowl and mix it just long enough to combine.
Pour batter onto the baking sheet. Place in oven and bake until a cake tester comes out clean, 15 to 20 mins. Let cool in pans for a few minutes. Remove the cake from the pan by flipping it over and peel off the parchment. Trim of the sides if necessary and divide the cake into two. Cool completely.
Cream cheese icing:
In the bowl of your electric stand mixer or with a hand mixer, at medium speed beat the cream cheese until smooth. I blend my paneer in a mixer as hand blender doesnt blend the paneer to a ver smooth consistency.now transfer the smooth cream to a bowl. Add in the vanilla and sifted icing sugar and beat until smooth. Using the whisk attachment, gradually add in the heavy cream and whip at increasing speed until the frosting is thick enough to spread. Be careful not to overwhip or you’ll end up with butter.( i overwhipped once and ended up wit sweet butter :)) If necessary, add more sugar or cream as needed to get the right consistency. Chill to thicken before using.
To assemble the cake.. Spread a thin layer of frosting in between two layers.. spread over the entire cake with a crumb coat* and freeze uncovered for 45 minutes to an hour. Repeat with a second crumb coat if necessary before frosting the final coating. If ur frosting is still a little runny.. do chill it for a little longer.
I have plated it up with mini meringues and chocolate shavings.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/turquoise-velvet-cake/