Preheat your oven to 175c and line two loose bottom cake tins with parchment paper. (18cm)
In a mixing bowl, cream together the sugar and olive oil to fully combine.
Beat in both of your eggs, greek yoghurt and lemon extract.
Fold through the dry ingredients to create a smooth batter. Then, divide this evenly between your two tins and pop into the oven for around 20-25 minutes. Allow to cool on a wire wrack.
For your buttercream, beat the butter until pale, then gradually incoorporate your icing sugar. Mix through the blue spirulina and then add the chopped chocolate to create that speckled effect.
Once your cake has fully cooled, add a layer of jam to one of the cakes and a layer of frosting to the other. Sandwich these together and wipe away any overspill of jam and frosting.
Lightly frost the entire cake to create a crumb coating. Then evenly spread over the remaining icing. Decorate with easter eggs and fresh berries!