Chocolate Red Velvet Cake

If I'm going to put chocolate into a cake, I'd better well be able to taste it. There are no 2 measly tablespoons here my friend. This cake calls for a 1 cup of cocoa powder. If you are squeamish about using red food coloring, you can substitute 2 tablespoons beet juice or red wine vinegar instead.
Cook's Notes- I served this cake to a friend who grew up in New Orleans and she gave it 2 thumbs up!

2 sticks butter
1/2 cup water
1 cup cocoa powder
3 extra- large eggs
1 tablespoon vanilla
1 cup buttermilk
1 oz bottle of red food coloring
2 teaspoons baking soda
2 1/2 cup all purpose flour
1/2 cup cake flour
1/2 cup corn starch
2 cups sugar
Cream Cheese Frosting
8 oz of cream cheese and mascarpone cheese softened
2 cups unsweetened heavy cream whipped
1 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat the oven to 325 and grease 2 9 inch round cake pans
Melt butter in a small saucepan. Remove from heat and add water and cocoa powder. Allow mixture to cool
In a standing mixer, beat eggs, add buttermilk, vanilla, baking soda and food coloring and mix well. In a separate bowl, stir together the flours, corn starch and sugar. With mixer running, alternately add the flour mixture and the melted butter mixture to the egg mixture. Pour batter into prepared pans. Bake until toothpick inserted into the center of cake comes out clean about 20-25 minutes. Cool cakes and remove from pans.
Ice with cream cheese frosting below.
Cream Cheese Frosting
In a standing mixer, whip the cheeses. Add the powdered sugar and vanilla. Whip until blended. By hand, fold the whipped cream into the cheese mixture. Frost cake. Refrigerate frosted cake.