Step 1

Preheat the oven to 350F (180C). Grease with butter two 8-inch (20 cm) springform pans and line them with parchment paper.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt and whisk to combine.

Step 3

In another bowl mix butter with sugar until combined. Incorporate the egg. Mix in the oil, buttermilk, vinegar and vanilla extract. Incorporate the flour mixture until well combined.

Step 4

Gradually add red food coloring until the desired color is reached.

Step 5

Pour the batter evenly into the prepared pans.

Step 6

Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

Step 7

Let cool completely.

Step 8

Place white chocolate and the ¼ cup (60g) of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.

Step 9

In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.

Step 10

Add the whipping cream and continue mixing until stiff peaks form.

Step 11

Place the first red velvet cake on a serving platter and place a cake ring around the cake lined with an acetate sheet.

Step 12

Pour two-thirds of the cream cheese filling over the cake and smooth the top.

Step 13

Very gently, add the second layer of red velvet cake.

Step 14

Spread the remaining cream cheese filling and smooth the top.

Step 15

Refrigerate for at least 4-6 hours or overnight to set.

Step 16

Decorate the cake with Raffaello truffles, red currans, cranberries and star anise.

Step 17

Dust with powdered sugar and enjoy!