Start by lining the base of 2 round cake tins. It is important that they DO NOT have a spring bottom and this cake batter is very runny. In a bowl, mix together all the dry ingredients for the cake batter. In a jug, mix together the oil, milk, vanilla and eggs then mix this into the dry ingredients, beating for 2minutes. Finally, mix in the hot coffee. Divide the batter between the 2 cake tins and bake in the oven at 180°C for 25-30 minutes or until cooked through.

Meanwhile, frosting. Mix the cocoa powder with 4 tbsp. hot water to form a paste and allow to cool. Beat together the butter and vanilla till light and fluffy then mix in the icing sugar and beat till light. Finally, mix in the cream cheese and cocoa paste. To assemble, sandwich the cakes together using the chocolate frosting, then use the remaining to cover the sides and top of the cake and smooth it out perfectly using a scraper and palette knife. Allow to set in the fridge for 30 minutes. When ready, place the chocolate and hazelnut spread in the microwave and warm for 20-30 seconds till runny. Place into a piping bag and drip all down the sides of the cake. Allow to set before decorating the top with fresh flowers, leaves and mini chocolate eggs.