Grease two 16 cm springform pans, line with parchment paper and grease the paper as well. Pre-heat the oven to 180C.
In a small bowl, mix together flour, cocoa powder, baking powder and salt. In a separate bowl, mix the oil with food coloring and vanilla extract.
Using an electric mixer, beat the butter with sugar until you get a white, fluffy mixture. Pour in the oil and coloring mixture while whisking slowly and gently, until well combined. While beating, add in eggs and yolks, one at a time. When it’s mixed well together, mix in 1/3 of the dry products, pour in ½ of the buttermilk and mix, add the 2nd 1/3 of the dry products, then rest of the buttermilk and finish with the remaining dry products.
Divide batter among two pans and place them on the middle shelf of the oven for about 30 minutes. Once baked, let the cakes cool for 20-30 minutes. Remove them from the pans and let cool completely.
Once they are cooled, slice the cakes in half horizontally. You’ll get four sheets. It’s not a must, but I wanted to make a four-layer cake. To make the slicing easier, leave the cakes in a freezer for about 30 minutes.
Beat the room temperature cream cheese until you get even mass (1-2 minutes). Add sugar, vanilla extract, mascarpone and heavy cream and beat slowly until well combined. Increase the speed of the mixer and beat it for 1-2 minutes, until the mass is thick, but creamy.
Spread each layer of the cake with cream. Decorate as you like. Enjoy!
Notes: I prefer not to decorate, unless I really think it’s necessary. I decorated the cake with sugared cranberries. You can buy those at the store or make yourself at home.