1. Preheat oven to 180C/350F.

2. Grease and dust with flour a 25cm bundt cake tin.

3. Sift and mix the dry ingredients together, flour, cocoa powder, baking soda and salt, and set aside.

4. In a large bowl, whisk together the oil, butter and sugar for 2 minutes on medium speed until well combined.

5. Whisk in the eggs and then the buttermilk, vanilla and vinegar. Finally, mix in the food colouring.

6. Add half of the dry ingredients and mix to combine, then add the remaining half until combined.

7. Pour batter into prepared cake tin and bake for 50-60 minutes or until a skewer is inserted in the middle and comes out clean.

8. Let it rest for about 15 minutes, then turn over onto a cooling rack to cool completely before covering with the cream cheese glaze.

Cream Cheese Glaze:

1. Mix together the icing sugar and philadelphia cheese until smooth, then add the vanilla essence and milk.

2. If too thick add a little more milk and if too thin add a little more icing sugar.

3. Pour over bundt cake and decorate as desired. Store covered in the refrigerator for up to 5 days.