Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Large Eggs
  • 225g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 200g Unsalted Butter, softened
  • 400g Icing Sugar, sifted
  • 100g Dark Chocolate, melted and cooled slightly
  • 2 tbsp Milk
  • 150g Mini Chocolate Easter Eggs

Instructions:

  1. Grease and flour the cake tins, or line the bases with parchment paper.
  2. Cream the softened butter and caster sugar together until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gently fold in the self-raising flour and salt until just combined. Avoid overmixing.
  5. Divide the batter evenly between the prepared cake tins. Bake at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  6. Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Beat the softened butter until light and fluffy. Gradually add the sifted icing sugar, beating until smooth.
  8. Beat in the cooled melted chocolate and milk until well combined.
  9. Level the top of one cake layer. Place the first cake layer on a serving plate. Spread a generous layer of buttercream over the top.
  10. Place the second cake layer on top.
  11. Pipe a thick ring of buttercream around the top edge of the cake, creating a 'nest' shape.
  12. Fill the centre of the buttercream nest with mini chocolate Easter eggs.
  13. Sprinkle with chocolate shavings or edible glitter for extra flair.
  14. Chill the cake for 30 minutes to firm up the buttercream before serving.