Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm sandwich tins with parchment paper.

Cream together the butter and sugar until light and fluffy, then add vanilla and eggs one at a time.

Add red food coloring to the mixture, ensuring it is well combined.

Sift dry ingredients together and fold into the wet mixture alternately with the yogurt.

Divide the batter between the tins and bake for about 25 minutes, then cool for 10 minutes in the tins before transferring to a wire rack.

Prepare the chocolate fingers by cutting the ends for decoration.

Make the red icing by mixing icing sugar with milk and red food coloring.

Beat cream cheese until smooth, add optional zest and icing sugar, then chill slightly.

Assemble the cake with cream cheese frosting between layers and around the sides.

Decorate with chocolate fingers and use the red icing to secure them in place.

Chill the cake to set the frosting and serve at room temperature.