Easter Hot Cross Bun Cake

1. Preheat the oven to 170C on fan bake. Line 2 x 22cm square or round cake pans with baking paper.
2. To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanillas until pale, light and fluffy.
3. Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.
4. In a large bowl, combine the flour, ground almonds, salt, spices and baking powder.
5. In 2 parts, fold in the dry ingredients and mix until just combined.
6. Finally fold through the yogurt followed by the candied orange peel, currants, sultanas and chocolate. Be very careful not to overmix.
7. Evenly divide the batter between the 2 pans and spread out to the sides.
8. Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
9. Allow the cakes to cool for about 10 minutes in the pans before turning out onto a cooling rack.
10. Meanwhile, make the icing. First melt the chocolate and set aside to cool. In the bowl of a stand mixer, cream the butter, icing sugar and vanillas until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth.
11. Place about 4 tbsp of the white icing in a piping bag and set aside.
12. Fold the melted chocolate through the remaining icing.
13. When the cakes are fully cooled, spread some chocolate icing onto one layer using an offset palette knife. Place the other layer on top of this and neatly ice the top.
14. Pipe a cross with the white icing on top and decorate as desired.

Refrigerate in an airtight container for up to 3 days.