Pre-heat oven to 350F / 180C, grease and flour or spray two - 9 inch cake pans.
FOR THE CHOCOLATE CAKE
In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt then add the eggs, milk, oil and vanilla beat for 2 minutes on medium speed, then add the boiling water and stir to combine (do not beat, batter will be thin). Pour into the prepared cake pans and bake for approximately 30-35 minutes. Remove from oven and let cool 10 - 15 minutes in cake pans then remove to a wire rack to cool completely before frosting.
FOR THE CREAM CHEESE FROSTING
In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add the salt, half and half and vanilla and beat until fluffy, about 3 minutes.
To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting. Cover cake with sprinkles. Top with the nest and fill with mini chocolate eggs. Enjoy!
FOR THE CHOCOLATE NEST
Mix bran cereal, broken pretzels or dried chow mein noodles with melted chocolate.
Line a small bowl with parchment paper, and pour chocolate mixture into bowl, form into a nest shape and freeze, check after 10-15 minutes and reform if necessary, refreeze until firm.
Notes
For room temperature remove from the fridge 45-60 minutes before using.You can melt chocolate in the microwave in short bursts, stirring between each, to avoid burning the chocolate. You can also use the bain marie method by placing chocolate in a large glass bowl placed on top of a pot of shallow boiling water (make sure the glass bowl doesn’t touch the water), and heat until chocolate is melted.Tip: I recommend placing the cake in the refrigerator after frosting, for about 5-10 minutes to stiffen up the frosting some before applying the sprinkles. This way the frosting isn’t too soft and getting on your hands when applying the sprinkles. Then, press the sprinkles into the sides and top of the frosting.You can make the cake layers and frosting separately and store until ready to assemble. Cake layers can be stored at room temperature for up to 2 days in an airtight container. Frosting can be made and stored in the refrigerator for up to a week or two. Since this chocolate Easter egg cake is made with a cream cheese frosting it needs to be stored in the refrigerator. Store covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture.It is best to freeze the cake layers before decorating them. Cool completely then wrap the sponge cakes in plastic wrap then aluminum foil. Store frozen for up to three months. Thaw covered in the refrigerator then decorate as you wish.