- Place the stork in a heat proof bowl and melt in the microwave.
Allow to cool.
- In a large bowl, use the Dualit Handmixer with flat beater
attachments to mix the sugar, eggs and vanilla essence until the
batter turns pale and fluffy.
- When the butter has cooled, slowly pour into the vanilla,
butter and sugar mixture, whisking continously.
- Sift the flour and baking powder and add to the batter and mix
a table spoon at a time until all combined.
- Grease and cover a traybake tin (11'x9'' oblong) with parchment
paper being careful to push into the edges to keep straight
- Take two thirds of the vanilla mixture and spread inside the
edges of the tin and set aside
- Break up the chocolate into small pieces and melt over a bowl
of hot water allow to cool to room temperature, then pour into the
bowl with the remaining vanilla batter and gently beat in.
- If using cocoa powder, make a paste with the cocoa and hot
water and pour in to the batter.
- Take the chocolate batter and pour on top and along the centre
of the vanilla base in the tin.
- Use a pallate knife or spatula to "swirl" the chocolate mix
into the vanilla mix going along one end to the other creating a
marble effect. (try not to over swirl as you will lose the marble
- Place the cake mix into the middle of the oven and bake for
- Check the bake with a skewer which should come out clean when
fully baked. Allow to cool.
For the chocolate ganache glaze....
- Gently heat 75ml of double cream in a pan until small bubbles
appear around the edge.(be careful not to burn the cream).
- Take away from the heat and add the 100g chopped dark
chocolate, continue to stir until all chocolate has dissolved and
allow to thicken a little and cool to room temperature.
- When cooled pour and spread over the top of the cooked
For the White chocolate buttercream nests..
- Break the white chocolate into small pieces and melt over a
bowl of hot water, allow to cool to room temperature.
- Cream the butter until soft and pale and add the melted white
chocolate, whisk 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 and use pipe small circles onto the centre top of
each square to form nests.
- Sprinkle Chocolate vermicelli/strands over the white chocolate
and fill the nests with mini chocolate eggs and mini marzipan
Weigh eggs in their shells first to determine all
ingredients...ie if 4 eggs weigh 300g, then the flour, butter and
sugar must also weigh the same, this creates the perfect light
Make mini meringue nests to place on top of the traybake squares
and fill with mini eggs see our basic meringue recipe.
The ganache glaze is optional.
Dark chocolate fudge can be piped to make the nests if
Add a little colour by using sugar coated yellow and blue mini
eggs and colouring the marzipan.
Use liquorice rainbow shoelaces to make mini nests for