Red Velvet Sponge: – 4 eggs – 3/4 cup superfine sugar – 1 tablespoon vegetable oil – 2 tablespoons buttermilk – 1 teaspoon vinegar – 1 teaspoon vanilla extract – 1 ounce 2 tablespoons red food coloring – 3/4 cup cake flour sifted – 1/4 cup cocoa powder – 1 teaspoon baking powder – 1/2 teaspoon salt

Whipped Filling: – 2 cups heavy whipping cream – 4 oz. cream cheese softened – 1/3 cup granulated sugar Assembly: – 6 gold chocolate buttons or other metallic dragees – 6 squares of quality chocolate such as Godiva Vosges or Lindor/Lindt

Red velvet sponge – Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. – Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. – Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.

– Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin. – Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center. – Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.

Whipped Filling – Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. – Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed. – Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated

Assembly – Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling.  Top with second cake round. Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with star tip.

– Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.