3 1/2 c. cake flour
1/2 c. unsweetened cocoa
1 1/2 t. salt
1 3/4 c. canola oil
2 c. sugar
1/2 bottle red food coloring
1 1/2 t. vanilla
1 1/4 c. buttermilk
2 t. baking soda
2 t. white vinegar
Preheat oven to 350º. Line 3 round 9-inch pans with parchment, then grease.
Whisk the flour, cocoa and salt in a bowl. Set aside.
With an electric mixer, combine the oil and sugar. Beat at medium speed. Add eggs one at a time. On low, slowly add the food coloring. Add the vanilla. Alternating with the buttermilk, add the flour mixture in two batches. Scrape down the bowl and beat just long enough to combine.
Place the baking soda in a small dish and stir in the vinegar. Mix into the batter.
Divide the batter among the pans. Place in the oven and bake until the tester comes out clean, about 40 minutes. Cool on a wire rack for 10 minutes, then remove from the pans.
n.b. I halved the recipe (and the frosting recipe) to make approximately four dozen mini muffins.