1
Preheat the oven to 180 °C/160 °C fan/gas 4. Grease and line two 20 cm round cake tins with baking paper. Add flour, cocoa powder, baking powder, soda, sugar and a pinch of salt to a bowl. Whisk, breaking up the large sugar lumps with your fingers until you get a fine, sandy mixture.
2
Whisk the oil with the milk in a jug. Add vanilla extract and eggs, then pour the wet ingredients into the dry ones and mix until no flour streaks remain. Divide the batter between the tins and bake for 25 min. Test doneness with a skewer; if wet batter sticks, return the cakes to the oven for another 5 min and test again. Let the cakes cool in the tins for 15 min, then transfer to wire racks to cool completely.
3
Next, prepare the nest. Clean one tin and line it with buttered parchment. Place the marshmallows and butter in a heat‑proof bowl and melt in the microwave on high for 1 min, stirring halfway (or gently heat on the stove). Continue heating in short 20‑second bursts until the mixture becomes liquid. Add cocoa powder, the crushed salty pretzels and crushed wheat grain biscuits, mix well. Pour the mixture into the prepared tin and shape a nest with the back of a spoon. Let it cool at room temperature for several hours or refrigerate to set faster.
4
For the glaze, beat soft salted butter, cocoa powder, powdered sugar and milk until smooth, adding more milk if the mixture is too thick. Assemble the cake by stacking the layers, spreading glaze between them, then add more glaze on top and the nest. Fill the nest with as many chocolate eggs as will fit and serve. You can simplify by removing the nest, slicing the cake and serving it with the cake.

Source: bbcgoodfood.com

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