Preheat oven to 350F.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Stir in extracts.

With the mixer running, add in the eggs one at a time, mixing well after each addition. Sprinkle the salt, baking powder and baking soda over the top and stir in.

Add half the flour and stir, then add half the milk and mix until evenly incorporated. Repeat with remaining flour and milk.

Scoop out half of the batter into a separate bowl. Add 1½- 2 teaspoons red food coloring to achieve desired red color and mix until even.

Prepare the pan by spraying with commercial baking spray or brushing with pan release. Using a small cookie scoop, drop spoonfuls of batter into prepared pan, alternating colors as depicted in the video above.

Bake in preheated oven for 45 to 55 minutes, or until a toothpick comes out clean after being inserted. Allow to cool in pan for 10 to 15 minutes, then carefully turn out the cake on her wire cooling rack and cool completely.

Microwave the cream for 90 seconds or until hot. Pour in the chocolate chips and still until chocolate is completely melted. Pour over cake and allow to set before serving.