White Chocolate and Red Velvet Cake

Grease two 22cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Combine buttermilk and gel in a jug. Stir in combined sifted flour and cocoa with buttermilk mixture in two batches. Divide evenly between prepared pans. Smooth over tops.

Cook in a moderate oven (180C) for about 1 hour, or until cooked when tested. Remove. Stand in pans for 15 minutes. Turn out onto wire racks to cool.

To make frosting, beat butter in a large bowl of an electric mixer until fluffy. Gradually beat in cream cheese until combined. Beat in ½ cup sugar at a time until smooth. On low speed, beat in melted chocolate. Refrigerate, covered, for about 30 minutes, or until a thick, spreadable consistency.

To assemble, trim tops of cakes to sit flat. Place one cake onto a cake stand. Spread with 1 cup frosting. Place remaining cake on top, cut-side down. Spread remaining frosting over top and side of cake. 

Decorate with chocolate curls and sprinkle over gold dust.