Chocolate Easter nest cake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm springform cake tin with nonstick baking paper.
2. Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little.
3. Whisk eggs and sugar together for about 10 mins until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa.
4. Pour into the tin and bake for 40 mins. Leave in the tin for 10 mins, then remove and cool on a wire rack.
5. Melt the white chocolate cake covering in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Pour into a small, clean tub and chill until set.
6. Melt the white chocolate in the same way. Cool a little. Beat the butter and icing sugar in a bowl until soft and creamy. Beat in the milk using a wooden spoon, then fold in the cooled white chocolate.
7. Cut the chocolate cake through the middle horizontally and spread a third of the buttercream over the base. Replace the top and use the remaining icing to cover the top evenly.
8. Use a vegetable peeler to make curls from the set white chocolate cake covering. Sprinkle them around the cake edge and decorate the middle with mini eggs.

• Top tip: This cake freezes well. Once it's cool, wrap well in clingfilm and freeze for up to a month. Cool overnight at room temperature before serving.

• See more Easter recipes