Prepare the Cake:

• Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan.

• In a large bowl, mix together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.

• In a separate bowl, whisk together the wet ingredients: buttermilk, oil, eggs, and vanilla extract.

• Gradually add the wet ingredients to the dry ingredients and stir until just combined.

• Stir in the hot coffee (or water), mixing until smooth.

• Pour the batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.

• Allow the cake to cool completely before proceeding.

Make the Ganache:

• Heat the heavy cream in a small saucepan until it begins to simmer (do not let it boil).

• Pour the hot cream over the chopped dark chocolate and stir until fully melted and smooth.

• Stir in the butter for a glossy finish. Set aside to cool slightly.

Assemble the Cake:

• Once the cake has cooled, pour the ganache over the top, spreading it evenly with a spatula.

• Allow the ganache to set for about 10–15 minutes.

Create the Nest:

• Melt the dark chocolate for the nest.

• Using a piping bag or a spoon, pipe overlapping lines of chocolate onto a piece of parchment paper to form a nest shape.

• Chill the nest in the refrigerator until firm (about 20–30 minutes).

Finish the Cake:

• Once the chocolate nest has hardened, gently lift it off the parchment paper and place it on top of the ganached cake.

• Fill the nest with mini Easter eggs. Optionally, dust with cocoa powder or decorate with extra chocolate decorations.