Step One

Preheat oven to 165°C.

Combine flour, sugar, cocoa, salt and baking powder in a large bowl, whisk to combine well In a separate bowl add the butter, eggs, vanilla and milk and mix well

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Step Two

Butter the bottom of a 20 cm cake tin and line it with baking paper, then butter and flour the sides of the cake tin

Combine the two mixes - the wet and dry together and pour into the cake tin and then put the cake in the oven

Step Three

Bake for 45 minutes or until a skewer comes out clean

Transfer to a wire rack to cool.

Step Four

To make the Ganache icing for the top of the cake. In a small saucepan add the cream, remaining Easter eggs and cocoa powder.

Place on a low to medium heat for 5-10 minutes, mixing and stirring as it warms up. Then remove from the heat as soon as it is all incorporated.

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Step 5

Remove the now cool cake from the tin

Spread the ganache over the top of the cake and garnish with broken Easter eggs and serve with thickened cream on the side