Preheat the oven and grease the baking dish. Beat ingredients other than heavy cream and vanilla extracts. Add them later and while beating the eggs, add one at a time. Keep mixing.

Add mixture to the pan and bake it (50 min). Take it out and cool it for 1 hr. Freeze it overnight.

Preheat the oven and grease the pan. Flour the bottom of the pan. Beat cream, butter and sugar. Add eggs and mix.

Mix cocoa powder, vanilla extract and red food colour, and make a paste. Add this to the prepared batter. Mix well to get the colour. Slowly add the buttermilk and half of the flour. Mix until combined well. Add buttermilk and leftover flour. Beat at high speed to get a smooth mixture. Reduce mixing speed and add vinegar, a pinch of salt and baking soda. High the speed and mix until smooth texture appears.

Pour in the baking pan and bake (30 min). Cooling time is 10 min and, then take cakes out of the pan and let them cool properly.

Add butter, sugar, vanilla extracts and a pinch of salt and beat well at low speed. Increase speed and add cream cheese pieces one at a time. Keep mixing until a smooth texture appears.