• Preheat the oven to 180°C / 160°C fan / 350°F / gas 4. Line the bottom of a 5 inch tall baking tin and grease the sides.
• Cream the butter and the sugar together (I like to use and electric mixer such as a Kitchen Aid). Beat the eggs together, adding them to the butter and sugar mixture a bit at a time and continue to whisk together.
• Sieve the flour and cocoa powder into the bowl and fold into the mixture.
• Add 1 tbsp of milk and mix.
• Transfer to the baking tin, place into the oven and bake for 30-40 minutes (depending on your oven).

Milk chocolate frosting

• Melt the chocolate in a bowl suspended over a pan of simmering water. Allow to cool slightly.
• Whisk the butter to a cream.
• Sieve in the icing sugar and whisk them together.
• Then add the melted chocolate and mix it all together.

Assemble the cake

• Take the cooled cake and carefully slice the domed top off of the cake to provide a flat surface. Slice the cake in half and place the bottom section onto a board, using a small dollop of frosting to secure it in place.
• On top of the bottom half add a generous helping of the frosting and smooth down with the palette knife.
• Place the top half on and proceed to spread the frosting all over the cake, covering it entirely.
• Now add the chocolate fingers. Work your way round the cake, pressing them lightly into the frosting to hold them in place.
• Lastly add the mini eggs. Working from the outside in, place the eggs in alternating colours so that you create rings.
• Decorate with a yellow ribbon and serve.