2 packets Cadbury's Mini Eggs or small chocolate egg equivalent
Instructions
***For the Cakes***
Preheat the oven to 180°C(160°C fan assisted) and line & line 3 9-inch circular cake tins.
In a large bowl. beat together the carrot, sugar, oil and eggs until well combined.
Combine the dry ingredients separately and gradually beat into the wet mix. Continue to mix until blended.
Divide evenly between the prepared tins and place in the pre-heated oven. Bake for 25-30 minutes or until a tooth pick inserted comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack.
Once cool prepare the frosting.
***For the Frosting***
Melt the chocolate, either in the microwave or in a heatproof bowl over boiling water insuring the water doesn't touch the base of the bowl.
Beat half of the sugar, with the butter until smooth. Add the rest of the sugar gradually along with the milk, chocolate and vanilla and beat until smooth.
Construct the cake by spreading a layer of frosting on top of two of the cakes and layering.
Before you add any more icing, cut out the circular hole from the top layer (approx 4 inches diameter) and make sure you only go through the top layer. Eat whatever you cut out (I took mine as a snack up a mountain).
Using a palette knife "dirty" ice the cake, covering it all over and smoothing as much as possible.
Allow to set in a fridge for at least an hour.
With the remaining frosting add a second layer and smooth all over the cake.
***For the Nest***
Melt the chocolate, either in the microwave or in a heatproof bowl over boiling water insuring the water doesn't touch the base of the bowl.
Mix in the crushed shredded weather.
Layer over the top of the cake and inside the hole. If you've decided to make extra, cover the whole cake.
Cover the bottom of the whole with a few mini eggs and add the others once the whole thing has set.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/chocolate-carrot-nest-cake/