Instructions:

Prep the Cake:

• Preheat oven to 180°C (350°F).
• Spray two round cake tins with non-stick spray and line with baking paper.

Mix the Dry Ingredients:

• In a large mixing bowl, sift together cake flour, sugar, and bicarbonate of soda.
  

Heat the Wet Ingredients:

• In a small saucepan, heat butter, oil, water, and cocoa powder until it comes to a gentle boil.
  
• Remove from heat and let it cool slightly before adding it to the flour mixture.
  

Combine the Eggs and Buttermilk:

• In a separate bowl, whisk together eggs and buttermilk.
  
• Gently fold this mixture into the cake batter until well combined.
  

Bake the Cake:

• Divide the batter evenly between the two tins, using a scale if necessary for equal portions.
• Bake for 25 minutes, or until a cake tester inserted in the centre comes out clean.
  
• Let the cakes cool completely before icing.
  

Icing Instructions:

• Beat the butter in a large bowl until soft and creamy.
  
• Gradually add in the sifted icing sugar and beat well.
  
• Add Nutella and continue beating until smooth and fluffy.
  

Assembling the Cake:

• Spread half of the icing on the first cake layer.
  
• Place the second cake layer on top and spread the remaining icing over the top of the cake.
• Decorate with crushed speckled eggs.
  
• Tip: Place the eggs in a plastic bag and use a rolling pin to gently crush them before sprinkling on the cake.