Ingredients

For the sponges:

• 200g golden caster sugar
• 200g margarine or spreadable butter, plus extra for the tins
• 4 medium free-range eggs
• 175g self-raising flour
• 35g cocoa powder, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk

• 225g very soft unsalted butter
• 450g sifted icing sugar
• 2 tsp vanilla extract or paste
• 60g cocoa powder
• 2-3 tbsp recently boiled water

• 4 shredded wheat biscuits
• 180g dark chocolate
• 70g butter
• 35g golden syrup
• Mini eggs of your choice

Tools

• kMix Special Edition Rose Gold
• 2 x 8 inch round tins, base and sidelined
• Stand mixer with the paddle attachment (or bowls and wooden spoons)
• Microwave safe bowls (or bain marie)

Method

To make the sponges:

1. Preheat the oven to 170c. Beat the margarine/spread and sugar until really pale and fluffy, and creamy.
2. Add the eggs one at a time, beating well between each addition.
3. Combine the flour, cocoa powder, sugar and salt and add this into the wet mix, then add the milk and beat on slow until the batter is smooth.
4. Pour evenly into the tins, bake for about 16-20 mins, and cook through. Leave in the tins for 5 mins, then turn out onto a rack, remove the paper and allow to cool completely.

To make the nest decoration:

1. Break up the shredded wheat biscuits and melt the nest ingredients together until runny and smooth.
2. Pour the melted mix over the broken shredded wheat biscuits and stir well to combine. Set aside to begin cooling, but don't let it set (if it does, set a little blast in a microwave for a few seconds or gently heat on a bain marie)

To make the buttercream:

1. Beat the butter and sugar until really pale and fluffy. Mix the cocoa powder with hot water until it makes a thick paste, then add this to the buttercream. Add extra water if you need to make it a little looser. It should be soft and spreadable but not runny.

To assemble:

1. On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Add the cooled chocolate nest mixture in a tall ring around the edge of the cake, then fill with the rest into the centre. Pop into the fridge to set til firm, then fill with eggs, cute chicks optional. Enjoy!
2. This cake will last for up to 5 days if kept in an airtight container, or it can also be frozen for a month.

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