Preheat your oven to 180°C (160°C for fan ovens) and line two 20cm sandwich tins with parchment paper.

Melt 140g of unsalted butter in a saucepan over low heat. Combine with 100ml grapeseed oil, 200ml milk, 3 tbsp yogurt, 1 tsp vanilla extract, and 2 room-temperature eggs.

In a large bowl, whisk together 250g plain flour, 250g light muscovado sugar, 50g cocoa powder, 3 tsp baking powder, and a pinch of salt.

Pour the melted butter mixture into the dry ingredients and gently mix until smooth.

Divide the batter between the two cake tins and bake for 25-30 minutes, checking with a skewer for doneness.

Allow the cakes to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.

Make the buttercream by beating 300g softened butter until creamy, then gradually mixing in 600g sifted icing sugar and adding red food coloring.

Level the tops of the cakes and slice each in half horizontally for layering.

Layer the cakes by spreading strawberry jam followed by buttercream, stacking each layer.

Roll out 1.25kg fondant and drape it over the cake, smoothing it out.

Create slashes in the fondant and drizzle red buttercream mixed with boiling water into the slashes for a bloody effect.