Kinder Cake

Preheat the oven to 180C/gas 160C/gas 4 and grease a 20cm cake tin and line the bottom with greaseproof paper. Beat the butter and sugar together, and then, one at a time add the eggs and mix thoroughly. Fold in the flour(sifted) milk and vanilla extract until the mixture is smooth.

Spilt the mixture in half and add the cocoa powder to one half and the white chocolate chunks AND powder to the other half. Split the nuts between the two mixtures.

Take 2 spoons and add the chocolate and white chocolate cake mixes into the tin alternately. Tap the bottom of the tin to get rid of air bubbles then take a skewer and swirl it around the mixture to create a marbled effect.

Bake for around 55 minutes until a skewer comes out clean from the cake. Cool.

When cool, cut the cake in half horizontally. Spread a layer of hazelnut chocolate spread on it.

To make the butter cream for the middle, mix the egg, icing sugar and butter untill thick and creamy. This can then be spread onto of the chocolate spread. Sandwich the top half of the cake on the top.

Make the chocolate butter cream by adding all of the ingredients together, and spread onto and around the sides, untill all the cake is covered. To decorate, spilt the Kinder eggs in half, and break the kinder chocolat and bueno into pieces and arrange however you want.