This impressive cake will take centre stage on your Easter table and is not only lovely to look at but delicious to eat.
1. For the cake, preheat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line 3 x 18cm round cake tins. Using an electric whisk, cream together the butter and sugar until light and fluffy.
2. Beating continuously, add the eggs one at a time. Sift over the flour and cocoa powder, folding in to combine to form a stiff mixture, then slowly whisk in enough milk to loosen to a thick dropping consistency. Stir through the melted chocolate followed by the chocolate chips.
3. Divide the mixture between the 3 tins and bake for 40 minutes. Cool in the tin for 10 minutes, then remove and leave to cool completely on a wire rack.
4. Meanwhile, prepare the nest. Mix the Malt Wheaties with the melted chocolate and press round the inside of a small mixing bowl. Nestle in a smaller bowl to keep the shape and chill until set.
5. For the chocolate fudge frosting, add the butter, icing sugar, cocoa and sour cream mixture to a food processor and blitz to combine. Add the melted chocolate and pulse until smooth. Set aside until required.
6. Use some of the frosting mix to sandwich the three cakes together, ensuring the flattest sponge is on top. Crumb coat the cake by adding a thin layer of frosting to the exterior. This thin layer of frosting traps stray cake crumbs and gives you a smooth surface. Leave to chill for 15 minutes, then use the remaining frosting to spread a second layer over the sides and top of the cake.
7. Reserve a large handful of mini eggs and roughly chop the rest, sticking these (including any crumbs) and the white chocolate chips around the base of the cake for decoration.
8. Ease the nest out of the bowl using a palette knife and place on top of the cake. Decorate with the remaining mini eggs and Kinder egg. Top with the hen to finish.