Green Velvet Cake

Ingredients:

Cake

• 2.5 cups premium flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 and 1/4 cups of sour milk or kefir (shake well)
• 1 tbsp liquid green food coloring
• 2 tsp vanilla extract
• 2 cups granulated sugar
• 220 g unsalted butter at room temperature
• 3 large eggs, lightly beaten

Cream

• 1.5 cups of milk
• 330 g unsalted butter at room temperature
• 1.5 cups granulated sugar
• 4 tsp vanilla extract
• A pinch of fine salt
• Green liquid or gel food coloring
• Green candies and decorative sugar, for decoration

Preparation:

1. Cake:
   
   Preheat oven to 190°C (375°F). Grease three 8-inch round cake pans, line them with parchment paper, and grease the parchment paper; set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a measuring cup with a spout, whisk together the buttermilk, food coloring, and vanilla extract; set aside.
2. Beat the butter and sugar with a mixer on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. While continuing to beat, gradually add the eggs and beat until fully incorporated. Reduce the mixer speed to low and add a third of the flour mixture, then half of the milk mixture, then half of the remaining flour, the remaining milk mixture, and then the remaining flour. Scrape down the sides of the bowl and beat until smooth.
3. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let cool in the pans for 15 minutes, then invert to cool completely.
4. Cream:
   
   Place the flour in a small saucepan. Vigorously whisk in about 1/2 cup of milk until you have a smooth, thick paste. This step prevents the flour from clumping. Slowly whisk in the remaining milk. Heat over medium heat, whisking constantly, until the mixture becomes very thick, about 5 minutes. Towards the end of the process, it will turn into a thick paste; it may appear to be lumping, but continue whisking vigorously, and the lumps will disappear. Transfer the custard to a bowl, cover the surface with plastic wrap, and refrigerate until completely cool, about 45 minutes.
5. Using a mixer fitted with the paddle attachment (or a hand mixer), beat the butter and sugar at medium speed until light and fluffy, about 5 minutes. Gradually add the chilled cream until smooth. Fit the whisk attachment on the mixer and whisk in the vanilla, salt, and 3-5 drops of food coloring, if using, until very light and fluffy, like heavy whipping cream, about 10 minutes with a stand mixer or 12 minutes with a hand mixer.
6. Assembly:
   
   Place one cake layer on a plate, spread frosting on top, and repeat with the remaining two layers. Frost the sides of the cake with frosting and decorate with candies and decorative sugar, if using.