Chocolate mini egg cake

Preheat the oven to 180oC, gas mark 4; lightly grease the base and sides of 2 x 18cm loose-bottomed shallow round cake tins and line with baking parchment. In a bowl, combine the our, cocoa, baking powder and salt. In a large mixing bowl, use electric beaters to cream the butter and sugar for 2-3 minutes until light and fluffy. Beat in the eggs, 1⁄3 at a time, then fold in the dry ingredients until just combined. Finally, fold through the milk.

Divide evenly between the prepared cake tins, level the tops and bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Cool briefly in the tins, then carefully transfer to a wire rack to cool completely.

Beat the icing in a bowl with a wooden spoon to loosen, then transfer to a piping bag. Cut a hole measuring about 1.5cm at the bottom. Put one of the cakes on a stand or plate and hold the bag vertically with the nozzle close to the surface. Squeeze a little icing out to make a dot, then lift up sharply. Continue to do this all over the cake, then top with the second cake and repeat. Arrange the Mini Eggs over the top and serve immediately.