Chocolate Easter Egg Nest Cake Recipe

Preheat oven to 160C (fan forced). Grease and line two 18cm round cake pans.

Combine flour, bicarb soda, cocoa and brown sugar in a bowl, and stir in coffee, yoghurt, vanilla bean paste, eggs and melted butter. Divide the mixture evenly between the two pans and smooth the top. Bake for 1 hour and 10 minutes, or until a skewer inserted comes out clean. Remove from oven and set aside to cool completely.

While the cakes are cooling, make the nest. Break up the vermicelli noodles into small pieces and place in a bowl. Melt the chocolate in the microwave in short bursts then pour over the vermicelli noodles and mix till well combined. Take the chocolate coated noodles, and press into a small bowl lined with cling film. Place a smaller bowl on top and place in the fridge to harden.

Remove the cakes from the tins, and using a serated bread knife held horizontally, evenly cut the tops of the cakes to level.

To make the filling, break up 200g meringue into pieces and set aside. Place cream in a bowl and whip with a hand mixer until soft peaks form. Add the sugar to the bowl and whip again till soft peaks form. Stir in the meringue filling and vanilla bean paste then sandwich the filling between the two cakes.

To make the ganache, melt the butter and chocolate together in the microwave in short bursts, stirring until completely combined and pour over the top of the cake. Remove the nest from the fridge, and take it out of the bowl mold. Place it on top of the cake over the ganache and fill it with the chocolate eggs. Serve immediately.