Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
Allow cake to cool in the pan.

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated

you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.