Mona de Pascua



220 g of GALLO cake flour

100 g of powdered cocoa

1 teaspoon of salt

2 teaspoons of baking soda

1 teaspoon of a leavening agent

450 g of white sugar

2 large eggs

1 teaspoon of vanilla

200 g of natural yoghurt

100 g of sunflower oil

225 g of warm water

To decorate:

Coloured chocolate eggs

150 g of cream cheese

150 g of butter, soft

100 g of icing sugar

1 teaspoon of vanilla

1 teaspoon of powdered cocoa

A few drops of milk or water


Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

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