It would not be an Easter series if I didn’t do a bake involving mini eggs. There is something so addictive about them that I take full advantage of every Easter. This year it went a step further – it has taken a lot of willpower to resist buying these mini egg inspired nail varnishes and I doubt I’m out of the woods yet. So to celebrate the best Easter treat, this cake was made.I have been meaning to bake this cake for several Easters now but every time I never quite got round to it and spent the week after Easter looking at it and realising what a fool I had been. A chocolate cake, topped with chocolate cream, and finished with chocolate decorations? What is not to love.I’m so pleased I finally got round to making this. It was more than worth the wait and looks like it may well become a new favourite! The flourless chocolate cake base is dense, truffle like and rich. The chocolate cream on top is surprisingly light despite the hefty layer and tastes just like chocolate mousse. It goes without saying that the mini eggs were delicious, but this cake doesn’t need to be confined to Easter – swapping the mini eggs for raspberries and strawberries would lighten the cake (a tad) and be amazing for a summer birthday cake. My tips for this cake would be to drastically under whip the cream – until it is only just beginning to hold its shape – because folding in the chocolate and spreading it over the cake continues to firm it up. I’ve also submitted this cake to April’s Love Cake event, where the theme is Springing into Easter. You can find the recipe here – enjoy!