Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.

Divide the batter between 3 greased and floured 9-inch round cake pans. Bake at 350F for 40 minutes, or until a skewer inserted into the cakes come out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix until combined.

Add the powdered sugar 1 cup at a time, beating well with each addition.

Make the blood filling by combining the raspberry jam and pomegranate juice in a bowl. Set aside.

Flatten the surfaces of the cakes with a serrated knife. Spread some buttercream onto the top of one cake, then place another cake on top. Carve a circle out of the center of the cake, remove the circle, then spread buttercream onto all walls of the center cavity. Place the cake in the fridge until the buttercream stiffens, about 20 minutes.

Pour the blood filling into the cavity, making sure to leave some space between the filling and the top of the cake. Spread some buttercream along the top of the cake, then place the remaining cake on top.

Coat the entire cake in an even layer of buttercream, then place in the fridge to chill for 20 minutes.

Place the cake on your desired serving platter. Spoon the bloody drip onto the top edges of the cake, allowing it to drip off the sides. It may drip off the platter, so either have a sheet of parchment paper underneath to catch the dripping, or place it on your serving table and pour the blood onto the cake as guests arrive. They’ll see the blood dripping onto the table! Then spread the blood drip over the top surface of the cake. Gently stick the chocolate knives into the cake. Enjoy!