Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.

To a large jug or bowl, add the milk, oil, coffee, and butter and whisk to combine.

To a separate bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine.

Add the wet ingredients along with the eggs to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl. Add the boiling water and mix to combine.

Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.

Add the butter, salt and vanilla extract to a large mixing bowl. Use an electric hand mixer to beat until pale and creamy, about 5 minutes.

Add the powdered sugar and cocoa powder and mix on low speed until no dry ingredients are showing, then turn to high speed and beat for 5 minutes. Stop the mixer and scrape down the bowl. Add the melted chocolate and beat until well combined.

Add a dab of frosting on your serving plate or cake board and spread around a little. Add the first layer of cake and press down to stick. Pipe a ring of frosting around the first layer of cake. Fill with more frosting and use a spatula to smoothen and flatten out evenly.

Add the next layer of cake and repeat with the 3rd layer of cake. Cover the cake in the remaining frosting as show in the video. Then top with selected easter eggs and candy/lollies.