For the cake:

• In a bowl or large measuring cup, place milk, heavy cream, oil, eggs, vanilla, and almond extract, whisk well, and set aside.
• Place mini chocolate chips in a bowl and add a tablespoon or two of all-purpose flour and toss the chips around to coat in flour, and set aside.
• Place flour, salt, baking powder, and sugar in a mixer bowl and mix on low for about 10 seconds to quickly blend. 
• Add butter in slices, blend on medium until mixture appears sandlike.
• With the mixer on low speed slowly add 2/3 of the milk mixture.
• Once 2/3 of the milk mixture is added and mixed a little, turn the mixer speed to medium-high and beat for 2 minutes. ( the batter will lighten up a few shades)
• After 2 minutes, turn the mixer down to low speed and slowly add the rest of the milk mixture. Blend on medium for another minute. 
• Add mini chocolate chips that have been coated in the flour and mix well to incorporate chips all through the cake batter evenly.
• Pour batter in the 2 prepared 9″ baking pans. (see notes below)
• Bake in the oven at 350 degrees for 35-40 minutes.
• The cake is done when a toothpick inserted in the center comes out clean.

For the frosting:

• Place room temperature butter and cream cheese in a mixer and blend on low for a few minutes to cream them smoothly and remove any lumps.
• Add vanilla, heavy cream, and cocoa powder, blending well. Slowly add the confectioner’s sugar in small amounts until the frosting is at the desired consistency. 
• Add half of the chilled chocolate shavings and mix well.
• Once the cake is baked and cooled, spread the frosting evenly over the cake. 
• Top with additional shavings around the cake and add the rest to the top creating a nest. 
• Add speckled eggs to the center of the nest.
• Serve immediately or refrigerate in an airtight container for up to a few days.