1. Pre-heat the oven to 180C. Buttera round 23cm tin and line with a parchment paper. You could also use 2 tins so as to bake the cake in two separate pieces.
2. Sift the flour, cocoa and salt together in one bowl and set aside.
3. In a separate bowl, beat the butter until soft then the sugar and beat until fluffy(about 2minutes)
4. Add the egg, one at a time, and thoroughly mixing one before adding the second one. Mix in the vanilla extract.
5. In a measuring jug, add the food color to t

Add the food color and vinegar to the butter milk and stir till fully mixed.
6. Add the flour and buttermilk mixture in 3 batches starting and ending with the flour to the butter mixture. Make sure you mix the flour fully before adding the alternating batches of flour and buttermilk.

Bake for 45 minutes, checking for how well done the cake is with a fork knife after time is up the. If clean, its well done. If batter sticks to the prongs, not well done. Bake for few more minutes (recheck baking temperature, leave on for 3-5 more minutes. Cool once done and decorate with your favourite decoration.