For the sponge:
- Preheat the oven to 180°C.
- Place the butter in a heat proof bowl and melt in the microwave. Allow to cool.
- In a large bowl, use the Dualit Hand Mixer with the flat beater attachments to mix the sugar, eggs and vanilla essence until pale and fluffy.
- When the butter has cooled, slowly pour into the sugar, eggs and vanilla mixture whilst whisking continuously.
- Sift in the flour and baking powder, adding gradually until fully combined.
- Grease and cover a traybake tin (11 inches x 9 inches) with parchment paper. Push the paper into the edges, being sure to keep straight lines along the tin.
- Take two thirds of the vanilla mixture and spread inside the edges of the tin and set aside.
- If you're using chocolate, break into small pieces and melt over a bowl of hot water. Set aside and allow to cool to room temperature. Once cooled, combine with the remaining vanilla batter and gently beat in.
- If using cocoa powder, make a paste with the cocoa by adding hot water and combine with the batter.
- Take the chocolate batter and pour along the centre and on top of the vanilla base in the tin.
- Use a palette knife or spatula to 'swirl' the chocolate mix into the vanilla mix. Going from one end to the other, create a marble effect within the mixture. Be sure not to over swirl as you may lose the marble effect.
- Place the sponge mix into the middle of the pre-heated oven and bake for 20-30 minutes. Check the sponge with a skewer, it should come out clean when fully baked. Once baked, set aside and allow to cool.
For the chocolate ganache glaze:
- Gently heat 75ml of double cream in a pan until small bubbles appear around the edge. Take care not to burn the cream.
- Remove from the heat and add 100g chopped dark chocolate, continue to stir until all chocolate has dissolved and allow to thicken a little. Once fully combined, allow to cool to room temperature.
- When cooled, spread over the top of the cooked traybake.
For the white chocolate buttercream nests:
- Break the white chocolate into small pieces and melt over a bowl of hot water. Once melted, allow to cool to room temperature.
- Cream the butter until soft and pale and add the melted white chocolate. Whisk with the Dualit Hand Mixer until mousse like.
- Add the icing sugar and whisk in until combined - this is optional for preference.
- Place into a piping bag with a fluted nozzle.
- When the ganache has set on top of the traybake, cut into 12 identical squares. Pipe small circles of the buttercream onto the centre of each square to form nests.
- Sprinkle chocolate vermicelli strands over the white chocolate and fill the nests with mini chocolate eggs and your pre-made mini marzipan eggs.
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