For the sponge:

1. Preheat the oven to 180°C.
2. Place the butter in a heat proof bowl and melt in the microwave. Allow to cool.
3. 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.
4. When the butter has cooled, slowly pour into the sugar, eggs and vanilla mixture whilst whisking continuously.
5. Sift in the flour and baking powder, adding gradually until fully combined.
6. 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.
7. Take two thirds of the vanilla mixture and spread inside the edges of the tin and set aside.
8. 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.
9. If using cocoa powder, make a paste with the cocoa by adding hot water and combine with the batter.
10. Take the chocolate batter and pour along the centre and on top of the vanilla base in the tin.
11. 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.
12. 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:

1. Gently heat 75ml of double cream in a pan until small bubbles appear around the edge. Take care not to burn the cream.
2. 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.
3. When cooled, 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. Once melted, allow to cool to room temperature.
2. Cream the butter until soft and pale and add the melted white chocolate. Whisk with the Dualit Hand Mixer 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. Pipe small circles of the buttercream onto the centre of each square to form nests.
6. Sprinkle chocolate vermicelli strands over the white chocolate and fill the nests with mini chocolate eggs and your pre-made mini marzipan eggs.

Top Tips

• Make cupcakes by spooning the sponge batter into cupcake cases and topping each with a buttercream nest.

• For an extra chocolatey taste, swap out the vermicelli for a crushed chocolate flake!

• For a perfectly light sponge, weigh the eggs in their shells first to determine the weight of all the ingredients. For example - if 4 eggs weigh 300g, then the flour, butter and sugar must also weigh 300g.
• Make mini meringue nests to place on top of the traybake squares and fill with mini eggs. See our basic meringue recipe for the instructions.
• Don't have a super sweet tooth? The ganache glaze is optional.
• Dark chocolate fudge can be piped to make the nests if preferred.
• Want to get colourful? Use sugar coated yellow and blue mini eggs and use food colouring in the marzipan. You could also use liquorice rainbow shoelaces to make mini nests for children.