Begin by greasing a bundt tin and pre-heating the oven to gas mark 4.
Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
Whisk the eggs then pour them into the well along with the milk, oil and golden syrup.
Using an electric whisk beat until smooth and frothy!
Pour the mixture into the bundt tin and bake in the centre of your oven for 30-35mins or until spring-y and a skewer comes out of the centre clean.
All the cake to cool completely before decorating.
Place the dark chocolate into the freezer this will help you grate it later.
To make the icing, mix the butter and icing until smooth.
Melt the chocolate and leave to cool down.
When the chocolate is cool but still runny add it slowly to the butter icing and mix until smooth and chocolate-y! If the icing is too stiff to spread/pipe, add a splash of milk.
Spoon the buttercream into a disposable piping bag.
Pipe a thin ring of icing on to your cake board and use it to secure the bundt cake to the board.
Arrange the flakes around the bundt cake, breaking some in half, to create a branch effect around the base of the cake. Use more piped buttercream to secure the flakes in place.
Take the dark chocolate out of the freezer and grate into a cold bowl.
Next, pipe the buttercream on to the bundt and use a spatular to spead on the top of the cake.
Sprinkle the grated chocolate and sprinkles over the cake to give it texture.
Finally, pipe the remaining buttercream into the centre of the bundt and begin stacking the creme eggs in the centre. Why not cut one or two in half to show the ozzing fondant centre,