Grease and dredge with cocoa a 23 cm Bundt tin.
Beat together the sugar and butter until fluffy.
Add the eggs gradually, beating after each addition.
Mix together the flour and cocoa and sift into the batter.
Fold the flour into the mixture carefully with a metal spoon before spooning into the cake tin.
Bake at 180 C for 25-30 minutes until a skewer comes out clean.
Leave to cool in the tin for 5 minutes then turn onto a wire rack.
Chop the chocolate into small pieces and place in a bowl.
Heat the cream until just under boiling point and then pour over the chocolate.
Leave the mixture for 10 minutes then whisk to combine.
Pour the mixture over the cake and decorate with chocolate eggs.
Leave to set for about 2 hours at room temperature.