Preheat your oven to 350°F (175°C) and grease a jelly roll pan with shortening, lining with parchment paper and greasing it again.

In a stand mixer, whisk 4 eggs at high speed for about 5 minutes, gradually adding ¾ cup superfine sugar and 1 tablespoon vegetable oil.

Blend in 2 tablespoons buttermilk, 1 teaspoon vinegar, 1 teaspoon vanilla extract, and 1 ounce red food coloring.

Sift together ¾ cup sifted cake flour, ¼ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt, then gradually add to wet ingredients.

Pour the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when touched.

Cool the cake in the pan for about 10 minutes, then cut out 12 rounds using a 3-inch cutter.

Whip 4 oz softened cream cheese until fluffy, then add 2 cups heavy whipping cream and ⅓ cup granulated sugar until stiff peaks form.

Assemble by placing one cake round in a ring mold or on a flat surface, spooning ¼ cup of filling on top, and topping with another cake round.

Repeat for all rounds and chill for 2 hours.

Pipe any leftover filling on top and add a gold button and a square of chocolate for decoration.