INGREDIENTS:
•50 grams cocoa
•6 tablespoons boiling water
•3 eggs
•4 tablespoons milk
•175 grams self raising flour
•1 rounded teaspoon baking powder
•100 grams soft butter
•275 grams natural caster sugar

For the icing and filling
•150 grams dark chocolate, broken into small pieces
•145 ml pouring double cream
•3 tablespoons apricot jam

METHOD:
•Pre-heat the oven to 180°C and grease two 8" sandwich tins and base line with baking parchment.
•First measure the cocoa and boiling water into a large bowl, then mix well. Add the remaining ingredients and beat again until combined. This can also be made in a processor but be careful not to over mix.
•Divide the cake mixture between the prepared tins. Bake for about 25 to 30 minutes until well risen and shrinking away from the sides of the tin.
•For the icing and filling measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for approx 10 minutes until melted, stirring from time to time. Set aside and allow the icing to become cold and almost set.
•When baked, remove the cakes and allow to cool completely. Spread the tops of each cake with apricot jam. Fill the cakes with half the icing and spread the remainder on top. Take a small palette knife and draw large "S" shapes to give a swirl effect.
•Decorate with mini eggs with a crumbled flake bar as nest, and little toy chickens.

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