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

1 tbsp Vinegar - white or apple cider vinegar

150 g (1¼ sticks) Softened butter

3 Eggs

Burgundy food coloring

2 tsp Vanilla extract

For the white chocolate cream cheese frosting

600 g (21 oz) Cold Philadelphia cream cheese

115 g (1 stick) Softened butter

300 g (11 oz) White chocolate

2 tbsp Butter

250 g (2 cups) Powdered sugar

2 tsp Vanilla extract

¼ tsp Salt

For the pomegranate bath

60 g (¼ cup) Pomegranate juice

2 tbsp Sugar

For the ganache drip

125 g (4.5 oz) White chocolate

40 g (1.5 oz) Milk chocolate

60 g (¼ cup) Heavy cream

Burgundy 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 three 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 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the white chocolate cream cheese frosting

Melt the white chocolate with 2 tbsp of butter. Allow to cool.

Whip the softened butter and add the melted white chocolate. Add the powdered sugar.

In another bowl cream the cold heavy cream just for 15 seconds.

Combine the two mixtures together.

For the pomegranate bath

Bring pomegranate juice and sugar to a gentle simmer.

Once the sugar has melted, take the mixture off the heat.

Allow to cool completely.

For the ganache drip

Melt heavy cream and chocolate together. Add food coloring.