Whether you're heading to the in-laws for dinner or hosting something special at home, you can't go wrong with a chocolate dessert on Easter Sunday.
We asked
Stork to share the recipe for this decadent cake, which is much easier to make than it looks.
List of ingredients
Cake
- 140g Stork tub
- 250g caster sugar
- 2 eggs, large
- 1 tsp vanilla extract
- 220g plain flour
- ¾ tsp bicarbonate of soda
- 60g cocoa powder
- 200ml soured cream
- 100g milk chocolate melted
Nest
- 95g milk chocolate, melted
- 65g cornflakes
Filling
- Selection of chocolate eggs (white, milk and dark) – 125 g
- 125g continental chocolates
- 20g white chocolate curls
How to make it:
- Grease and line the base of an 8” deep sided cake tin.
- In a large bowl beat together all the cake ingredients until evenly combined; Stork, sugar, eggs, vanilla, plain flour, cocoa powder and soured cream.
- Transfer the mixture to the prepared tin, roughly level with the back of a spoon and bake in the oven (180c/160c (fan)/Gas Mark 4) for 40-45 minutes until a skewer when inserted comes away clean.
- Transfer to a wire rack and allow to cool completely.
- Place the cake on a serving plate and top with 100g of melted milk chocolate allowing it to drizzle down the sides of the cake. Allow the chocolate to set.
- Mix together the cornflakes and 95g melted milk chocolate, spoon around the top of the cake to form the nest.
- Fill the centre with chocolate eggs and continental chocolates.
- Scatter over the white chocolate curls and serve.
Serves 12 
