Preheat oven to 350°.

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.

Prepare Frosting: In a large mixing bowl, combine cream cheese, 3 tablespoons butter, and vanilla; beat at medium-high speed for two minutes. 

Gradually add powdered sugar, beating at low speed until smooth. 

Gradually add hot water; beat until smooth. 

Add melted chocolate; beat just until smooth. 

Reserve 2 ¾ cups (900 grams) chocolate mixture for frosting; cover and chill 2 hours. 

Prepare Cake Batter: Add 5 tablespoons butter to remaining chocolate frosting in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). 

Add eggs, 1 at a time, beating well after each addition.

In a small mixing bowl, combine 1 ¾ cups flour, malted milk powder, baking powder, and salt, stirring well with a whisk. 

With the mixer on low speed, add the one-third of the flour mixture to the chocolate egg mixture, then add ⅓ cup of milk, add half of the remaining flour mixture and the remaining ⅓ cup of milk, then add the remaining flour mixture.  

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. 

Bake at 350° for 25 minutes or until the top bounces back when lightly pressed. 

Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with ½ cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Shave your chocolate for the nest, arrange in the center of cake leaving an indentation in center for the Whopper Robin Eggs. Place eggs in the center. (Alternatively, sprinkle the top of cake with chopped malted-milk balls.) 

Chill 1 hour. Store cake loosely covered in refrigerator.