For the Cake:

1. Preheat oven to 180°C (350°F).
2. Grease and line two 18 cm (7-inch) round cake pans.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, sift flour, cocoa, baking powder, and bicarbonate of soda.
6. In a jug, mix milk and vinegar.
7. Add dry ingredients to the butter mixture, alternating with the milk mixture.
8. Stir in food colouring and vanilla. Mix until smooth.
9. Divide batter between cake pans and bake for 25–30 minutes, until the centre springs back when lightly pressed.
10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. Beat butter and cream cheese until smooth and fluffy.
2. Gradually add icing sugar, then vanilla, and beat until creamy.
3. Chill frosting in the fridge for 20 minutes before decorating.

To Assemble:

1. Place one cake layer (bottom side up) on a serving plate. Spread with frosting.
2. Add the second layer on top and frost the top and sides.

Decorate with toasted almonds, chocolate curls, sprinkles, or a dusting of icing sugar.