To make the buttercream, beat together the butter and icing sugar until pale and creamy.
Add the Nutella and beat until combined.
If the buttercream is too stiff to spread and pipe, add a little milk and beat again.
Stack the three sponge cake layers with a thin layer of the buttercream.
Cover the cake in a crumb coat before finishing with a smooth layer of buttercream.
Make sure you save some buttercream for piping the nest.
Take some chopped nuts in your hand and gently press into the base of the cake.
Repeat until you have chopped nuts around the whole cake.
Place the iced cake in the fridge while you make the ganache.
To make the ganache finely chop the dark chocolate and place to one side.
Gently heat the cream until not quite bubbling.
Pour the hot cream over the chocolate and stir.
Keep stirring until all of the chocolate has melted.
Remove the cake from the fridge and, using a spoon, drizzle the ganache around the top edge of the cake creating the drip effect.
Cover the top of the cake with the remaining ganache.
Using the leftover buttercream, pipe a nest on top of the cake.
Add a little sprinkling of nuts and the praline eggs.