Chocolate

Preheat the oven to 160ºC and prepare two 15-cm round moulds with baking paper at the bottom. Grease them and dust with a little flour.

In a large bowl mix the flour, cocoa, salt and sugar. In a separate bowl mix the eggs, yoghurt, oil and vanilla.

Pour the liquid mixture over the dry ingredients and mix with a whisk. Once the mix is smooth, add the warm water. Mix and pour the mixture into the moulds. Bake for 1 hour or until a toothpick comes out clean when inserted in the centre.

Meanwhile, prepare the frosting by beating the cream cheese and soft butter for 4 minutes in a stand mixer , until light and airy. Add the sifted icing sugar and vanilla and mix until fully mixed.

Once the cakes are cold, set them up in the serving dish. Use half the frosting between the cakes and half on top.

To make the dark spots, mix cocoa with milk, dip a brush and splatter the cake to create the illusion of “freckles”. Finally, add the chocolate eggs.