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Preheat the oven to 180°C/160°C fan/gas mark 4. Grease 2 x 18cm sandwich tins and line with baking parchment.
Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time, adding a little flour with each addition to prevent it curdling. Sift in the flour and cocoa powder and mix on a low-speed until well combined. Add the milk and beat until smooth.
Pour the mixture into the prepared tins and level the tops. Bake in the preheated oven for 20 minutes until well risen and a thin skewer inserted into the cake comes out clean. Leave to cool in the tins.
Meanwhile, make the chocolate frosting: put all the ingredients in a small food processor or chopper and blend until smooth. Alternatively, beat with a hand-held electric whisk.
Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover with the other cake and spread the rest of the frosting over the top.
Make the chocolate nest: melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt in a microwave in 30-second bursts, stirring in between. Off the heat, stir in the shredded wheat until it’s well coated.
Grease a 6cm bowl and line with cling film. Put the chocolate mixture in the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a ‘nest’. Chill in the fridge for 1 hour or until set hard.
Peel off the cling film and place the nest on top of the cake. Fill with the Mini Eggs and serve. Store the cake in an airtight container and keep in the fridge for up to 3 days.