Preheat the oven to 160C (320F) and line the bottom and sides of three 6" (15cm) cake pans with parchment paper.

In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.

In a cup, add the milk and lemon juice, then stir. Then add the food coloring and stir until it’s fully dissolved and colored the milk.

In the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer), add the granulated sugar, butter, and vanilla. Beat for 5 minutes on medium-high until the mixture becomes pale and fluffy. Scrape the sides and the bottom of the bowl a few times during the process.

Then, add the oil and beat until fully incorporated. After, add the melted chocolate and beat again.

Add eggs one at a time and beat until the mixture looks homogenous and emulsified.

Add the dry ingredients in three parts – alternating with the milk mixture, starting and ending with the dry ingredients – while beating on low until a homogenous and silky consistency is reached. The pattern should look like this: dry/milk/dry/milk/dry.

Divide the batter evenly between the pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool down in the pans until safe to handle. Then, place the cakes upside down onto a cooling rack to cool down completely. If you want to assemble the cake the next day, wrap cooled-down cake layers in plastic wrap and refrigerate overnight.

Place all the ingredients in a stand mixer fitted with a whisk attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium to a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.

Mix the frosting with a rubber spatula to remove air bubbles. Use right away or store the cream, covered with plastic wrap so it touches the cream, in the fridge until needed.

Place the butter, vanilla, and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer and a bowl) and whip until fluffy and white.

Then, add the cream cheese in two parts and whip it to combine. Scrape the sides of the bowl and whip on medium-high until stable and fluffy. Store the cream, covered with plastic wrap so it touches the cream, in the fridge until needed.

Place the first cake layer on a plate and add ⅓ of the filling on top. Spread evenly and place the second layer on top. Repeat the process.

Place the last cake layer and spread the last ⅓ of the filling on the top and sides of the cake as a crumb coat. Then, wrap the cake in plastic wrap and refrigerate for 2-4 hours or overnight.

When well chilled, apply the final frosting and decorate to your taste (I colored a small amount of the frosting with red food coloring and created a thick border on the bottom of the cake. I also used different sprinkles to decorate the cake). Refrigerate for one hour and serve.