Chocolate Easter nest cake!

This delicious chocolate nest cake is a perfect Easter treat! Takes approx. 1.5 hours to make.

Ingredients:

For the sponge:
175g butter
175g caster sugar
3 x eggs
140g gluten free self-raising flour
30g cocoa powder
(Optional) 1 x desert spoon milk

For the icing:
80g dark chocolate
40g butter
4 x desert spoons water
250g icing sugar

For the decoration:
3 x Cadbury's flakes, broken into small chunks
9 x mini eggs

Method:
- Pre-heat the oven to 180°C

- Blend the butter and sugar together until they form a thick paste

- Whisk the 3 eggs, then gradually add the eggs and flour to the sugar and butter mixture, blending as you go

- If you used large eggs and find the batter isn't quite at dropping consistency, add a splash of milk

- Once the mixture reaches dropping consistency, evenly separate it between two cake tins and pop them in the oven for 25 mins

- While the sponges bake, place a glass bowl over a pan of boiling water and melt the butter and dark chocolate together, whilst gradually stirring in the 4 desert spoons of water

- Remove the butter and chocolate from the heat and gradually add the icing sugar, tablespoonfuls at a time, stirring as you go until it forms a thick paste

- When the sponge is cooked, remove from the oven and leave to cool for approx. five mins

- Cut a large hole, angling your knife inwards, in the centre of the top layer of sponge

- Cut the removed circle of sponge into even strips and, using the icing, stick these onto the top of the doughnut layer, as shown in the photo

- The, stick the doughnut-shaped sponge on top of the bottom layer

- Using a palette knife, cover all of the sponge with icing, including the centre, dipping the knife into boiling water whenever the icing starts to dry out

- Stick the chunks of flake all over the cake and add the mini eggs (we also had some fake baby birds) to the middle of the nest

Happy Easter!