Easter Egg Cake

Ingredients

• For the cake:
• 2 round layer cakes such as this Yellow Birthday Cake from Flour by Joanne Chang, or your favorite boxed cake mix
• For the chocolate frosting:
• 20 tablespoons unsalted butter, slightly softened
• 12 ounces confectioner's sugar
• 12 ounces 72% cacao chocolate, melted in a double boiler or microwave-safe bowl
• 1 bag of Easter M & Ms

Directions

1. Prepare the Yellow Birthday Cake or your preferred boxed cake mix as 2 (8-inch) round cakes.
2. For the frosting, use an electric stand mixer to beat the butter and sugar on medium speed until blended, stopping to scrape the bowl when needed. Pour in the melted chocolate and beat until fully incorporated. Keep mixing until the frosting is soft enough to spread, then set it aside.
3. To build the cake, take a sharp knife and slice the cooled cake layers horizontally so you end up with 4 complete layers. Stack those layers, then cut through them about 3/4 inch away from the center, making 4 larger pieces and 4 smaller pieces.
4. Spread frosting between the layers, using enough to help them stick, then arrange the pieces upright on a large platter with the cut sides facing down. The 4 larger pieces go in the middle of the cake, with 2 smaller pieces on each side. Save the 2 small domed top pieces for the outside ends.
5. Once everything is positioned, use a sharp knife to trim the outer edges into a more egg-like outline. If you want to refine the shape, attach any trimmed pieces with frosting where they help, such as at the tip for a rounder look.
6. Cover the outside of the cake with the remaining frosting, then decorate with M&Ms in any pattern you like. For a striped egg effect, sort the M&Ms by color first, then press them onto the cake in thick stripes.