Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Coat the baking pan with oil and dust with cocoa. If you got any excess cocoa tap it out the tin.
Place a baking sheet on the bottom of your baking tin.
Cook the water and let it slightly cool down for 10 minutes.
Break 1 egg and take the egg yolk and put it in a bowl. The egg white can be discarded.
Weigh and measure all ingredients.
Take the cream cheese out of the refrigerator.
In a bowl mix the dry ingredients: cocoa, flour, sugar, baking powder, baking soda and salt.
Turn the mixer on to the lowest speed, then add one by one the eggs. After that add the egg yolk, warm water, vanilla extract and oil. Add the next ingredient only as the previous one is incorporated.
Mix a total of five minutes on low speed so everything is nice airy.
Pour the batter into the cake tin and put in the oven.
Bake 70 minutes or until done. Take the cake out of the oven and let it cool for 5 minutes. You can check if the cake is done by sticking a skewer in the middle of the cake. It should come out dry. If not add 5 minutes to the baking time and check again.
Loosen the cake from the tin and let it cool further onto a wire rack until it's reached room temperature.
Turn the cake upside down. The bottom is nice and even and this looks batter after adding the topping
Cream cheese Topping
Add the cream cheese, confectioners sugar,lemon juice and food coloring and mix well for at least 5 minutes.
Then add tablespoon by tablespoon the milk until it reaches the desired thickness (yogurt thickness).
Pour the topping on the cake and level with a spatula. Pull some drips on the sides with a stick for a nice effect.
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