Place the butter and sugar into the Thermomix and mix on speed 3 for 3 minutes to allow the butter to beat into the sugar.

Add the vanilla and the milk and mix for another 2 minutes on speed 3. Then add the flour and mix on the same time and level again. Then use a spatula to scrape down the edges and get rid of any of the excess.

Crack in the eggs, add the water and olive oil and mix at speed 3 for 1 minute.

Add in your Easter egg and mix at speed 6 for 30 seconds.

Then pour the mixture between two silicone rounds and cover both in foil.

Add 2 cups/480ml of water into the instant pot, add the trivet and add one of the foil covered cake pans, add the lid, set the valve to sealing and pressure cook for 45 minutes followed by a quick pressure release. Rinse and repeat for the second cake. Then allow the cakes to cool before removing the silicone.

Whilst the instant pot pressure cooks the chocolate cakes make the Thermomix buttercream. Add a few drops of green food colouring until you have your preferred level of green.

Then when the cakes are cool, add a little buttercream to the bottom of your cake board as this will help keep the cake in place. Then add the bottom cake, follow this up with a layer of buttercream and then sandwich the other cake on top. Then cover the top and sides with buttercream. Then finish by decorating the cake with mini eggs and other easter chocolates. Allow to set in the fridge for an hour or two for the buttercream to fully set before slicing and serving.