Preheat the oven to 180C. Stir together the milk and lemon juice and set aside
Grease 3 x 20cm round cake tins, lining the bottom with baking paper
Place in a mixing bowl the dry ingredients (cocoa powder, flour, sugar, baking powder, baking soda and salt) and whisk together. In a separate bowl beat the eggs and add the oil, milk, vanilla extract and hot water and mix together
Add the wet and the dry together and mix until well combined
Divide the mixture evenly between the 3 tins and bake for 20 minutes (until toothpick inserted in the centre of the cake comes out clean)
Set aside to cool for 10 minutes before transferring each fluffy cake to a wire rack to cool completely
For the frosting, melt ¾ of the Terry’s Chocolate Orange ball chocolate in a heatproof bowl set over a pan of simmering water
Whip the double cream until stiff peaks start to form, then add the mascarpone and whip for few more minutes. Fold in the melted chocolate. Cover and chill for 1 hour
Using a 8cm cookie cutter, cut the centre of one of the cakes (crumble this up and set aside for later, it’s important!)
Build your cake, starting with a whole layer. Spread some of the chocolate frosting around (avoiding the centre) and top with the cut-out cake. Fill the centre with mini eggs and spread the frosting around the edge before topping with the final layer
Frost whole of the cake and decorate with the remaining frosting, cake crumble, mini eggs and Terry’s Chocolate Orange ball segments, ready to reveal your sneaky surprise inside
