Ingredients

Use 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the cake

215 g (1⅓ cups) All purpose flour

10 g (1½ tbsp) Cocoa powder

¾ tsp Baking soda

1½ tsp Baking powder

½ tsp Salt

200 g  (1 cup) White sugar

180 g (¾ cup) Buttermilk or milk

1 tbsp Vinegar (white or apple cider vinegar)

150 g (1¼ sticks) Softened butter

3 Eggs

Red food coloring

2 tsp Vanilla extract

For the cream cheese frosting

600 g (21 oz) Cold Philadelphia cream cheese

115 g  (1 stick) Softened butter

300 g (2½ cups) Powdered sugar

2 tbsp Vanilla extract

For the ganache drip

125 g  (¾ cup) White chocolate

40 g  (¼ cup) Milk chocolate

60 g  (¼ cup) Heavy cream

Red food coloring

Method

For the cake

In a bowl, cream together the butter, sugar and vanilla extract.

Add the eggs one at a time, mixing after each addition, and the food coloring.

Add the dry ingredients and buttermilk, and mix until just combined.

Pour the cake batter in two 7inch (18cm) or 8 inch (20cm) pans, greased and lined with parchment paper.

Bake the cakes in a pre-heated oven at 180 °C (350 °F) for around 20 - 25 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the cream cheese frosting

In a bowl, mix together the cold cream cheese, vanilla and powdered sugar. 

Add the butter, and mix.

For the ganache drip

Combine the melted chocolate and hot cream, and stir to combine.

Add the food coloring, and stir until you get an even color.

To assemble

Frost the cake with the cream cheese frosting, and then add the drip (see the video for details of the technique).