1 1/4 cups cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
3/4 cup sugar
3/4 cup vegetable oil
1 large egg
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
3/4 teaspoon baking soda
1 teaspoon white vinegar
100 grams white chocolate chips, melted - 65 grams whipping cream, microwaved until hot
400 grams white chocolate chips, melted (or red candy melts) - red oil-based food coloring (can be omitted if using red candy melts)
1/2 cup strawberry jelly
Brown food coloring
Buttercream or icing
Make the cake: In a small bowl, whisk together the cake flour, salt and cocoa powder. Set aside.
Combine the sugar and oil with an electric mixer, beating until well combined. Add the egg and mix well. Add the food coloring and vanilla extract and mix until combined. Add the flour mixture in 2 additions, alternating with the buttermilk.
In a small bowl, combine the baking soda and vinegar, then add to the batter and mix to combine. Pour into a greased and flour loaf pan and bake at 350F for 40-50 minutes. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
Weigh out 425 grams of cake and break it into fine crumbs. Combine the melted 100 grams white chocolate and whipping cream and stir to combine. Add to the cake crumbs and mix until fully combined.
Shape the cake into meatballs, then place on a plate lined with plastic wrap. Freeze for 15 minutes, or until firm. Combine the melted 400 grams white chocolate chips and red oil-based food coloring and coat each meatball in the chocolate. Return to the plate, then place in the freezer for 10 minutes for the chocolate to set.
Divide the strawberry jelly in half and add a drop of brown food coloring to one bowl. Brush the pink strawberry jelly onto the surface of the meatballs, then repeat with the brown strawberry jelly.
Serve on top of some buttercream noodles and enjoy!