Start by pre-heating your oven to 180c. Also grease a 9 inch square cake tin or dish, leave this aside.

In a large bowl, add the softened butter, oil, sugar and vanilla. Beat these together for 5 minutes.

Add 2 of your eggs into this and mix. Then add in the remaining 2 eggs, the buttermilk and some red food colouring, mix all this together.

Now add the flour and cocoa powder. Whisk just until you get a smooth batter.

In a small separate bowl, add the baking soda and then pour the vinegar over it. This will start bubbling, just give it a quick mix, then pour it into your cake batter and whisk this in.

Pour this batter into your greased tin and bake for around 40 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave aside to cool down for 20 minutes.

Meanwhile, get the milk mixture ready.

Mix the three milks together, then leave aside until ready to use.

Once your cake has baked and cooled down for 20 minutes, poke some holes into it using a knife or skewer.

Pour the milk mixture over this. DON'T ADD IT ALL AT ONCE, just add a bit, let this soak, then add more. Keep repeating until you have added all of the milk.

Leave this aside to soak whiles we make the whipped cream.

In a large bowl, add all the ingredients for the whipped cream. Whip all of this together until you get soft peaks.

Add this on top of your cake and spread it out. I also added some cake crumbs that I had leftover from a different cake, but this is not needed.

Leave your cake in your fridge to chill and fully soak overnight.

Once chilled, cut it into slices and enjoy!