1. Place the stork in a heat proof bowl and melt in the microwave. Allow to cool.
2. 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.
3. When the butter has cooled, slowly pour into the vanilla, butter and sugar mixture, whisking continously.
4. Sift the flour and baking powder and add to the batter and mix a table spoon at a time until all combined.
5. Grease and cover a traybake tin (11'x9'' oblong) with parchment paper being careful to push into the edges to keep straight lines.
6. Take two thirds of the vanilla mixture and spread inside the edges of the tin and set aside
7. 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.
8. If using cocoa powder, make a paste with the cocoa and hot water and pour in to the batter.
9. Take the chocolate batter and pour on top and along the centre of the vanilla base in the tin.
10. 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 effect).
11. Place the cake mix into the middle of the oven and bake for 20-30 minutes.
12. Check the bake with a skewer which should come out clean when fully baked. Allow to cool.

For the chocolate ganache glaze....

1. Gently heat 75ml of double cream in a pan until small bubbles appear around the edge.(be careful not to burn the cream).
2. 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.
3. When cooled pour and spread over the top of the cooked traybake.

For the White chocolate buttercream nests..

1. Break the white chocolate into small pieces and melt over a bowl of hot water, allow to cool to room temperature.
2. Cream the butter until soft and pale and add the melted white chocolate, whisk until mousse like.
3. Add the icing sugar, and whisk in until combined, this is optional for preference.
4. Place into a piping bag with a fluted nozzle.
5. 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.
6. Sprinkle Chocolate vermicelli/strands over the white chocolate and fill the nests with mini chocolate eggs and mini marzipan eggs.

Top Tips....

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 sponge mix.

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 preferred.

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 children