Ingredients (serves 10)

• 185g Butter (room temperature)
• 3/4 cup Caster Sugar
• 2 Eggs
• 3/4 cup Self-Raising Flour (sifted)
• 1/4 cup Plain Flour (sifted)
• 2 tbsp Cocoa Powder
• 1/4 tsp Bicarbonate of Soda
• 125mL Buttermilk
• 2 tbsp Red Food Colouring
• 250g Cream Cheese (room temperature)
• 1/3 cup Caster Sugar
• 2 tbsp Fresh Lemon Juice
• 2 tbsp Warm Water
• 1 1/2 tsp Gelatine Powder
• 300mL Thickened Cream
• 250g Cream Cheese (room temperature)
• 60g Butter (room temperature)
• 1/2 cup Icing Sugar (sifted)
• 1/4 tsp Vanilla Extract

Method

1. Preheat oven to 180 degrees. Brush a round 22cm cake pan with melted butter. Line the base with non-stick baking paper.
2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
3. Cut cake in half horizontally. Trim the top.
4. To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until gelatine dissolves. Add to the filling and beat until combined. Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture.
5. Brush a round 22cm cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap, and place in refrigerator overnight to chill.
6. To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
7. Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls.

Notes

To save on time, you can always use a packet red velvet cake mix rather than making it from scratch.