Description
Delectable chocolate easter egg nest cake brings together rich cocoa layers nestled with delicate chocolate eggs. Sweet chocolate crumbles and creamy frosting create a festive dessert perfect for spring celebrations you’ll cherish.
Ingredients
Scale
Primary Ingredients:
- 2 cups (400g) granulated sugar
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot water or coffee
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) vegetable oil
Decorative and Finishing Ingredients:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) dark chocolate, chopped
- 6 ounces (170g) dark chocolate, melted
- 1 tablespoon unsalted butter
- mini chocolate eggs or candy-coated Easter eggs for decoration
Instructions
- Prepare the chocolate cake: Preheat the oven to 350F (175C). Coat a 9-inch round cake pan with butter and line with parchment paper. Combine dry ingredients in a mixing bowl, whisking flour, cocoa powder, sugar, baking powder, baking soda, and salt together. Incorporate wet ingredients by adding buttermilk, vegetable oil, eggs, and vanilla extract, mixing until smooth. Gradually blend in hot water or coffee, creating a thin, silky batter.
- Bake the cake: Transfer batter to the prepared pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Craft the chocolate ganache: Gently heat heavy cream in a saucepan until it reaches a soft simmer, avoiding boiling. Pour hot cream over chopped dark chocolate in a bowl. Let mixture sit undisturbed for 2-3 minutes to melt chocolate, then stir until achieving a glossy, smooth consistency. Incorporate butter and mix thoroughly. Allow ganache to cool and thicken slightly while remaining pourable.
- Design the chocolate nest: Melt dark chocolate using microwave in 30-second intervals, stirring between each session. Use a piping bag or ziplock bag to create intricate chocolate strands on parchment paper, forming a circular nest shape. Chill in refrigerator for 15-20 minutes until chocolate sets firmly.
- Final assembly: Position cooled cake on a decorative serving platter. Generously drizzle chocolate ganache over the cake, allowing elegant drips down the sides. Delicately transfer the chocolate nest onto the cake’s surface. Artfully arrange mini chocolate eggs inside the nest before presenting.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Add a splash of strong coffee to enhance the chocolate flavor without making the cake taste like coffee.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and add xanthan gum for better structure.
- Prevent chocolate nest from breaking by using tempered chocolate or adding a small amount of coconut oil for flexibility.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 487
- Sugar: 38g
- Sodium: 330mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg