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Easter Nest Cake

Easter Nest Cake

Chocolate cake carved into a nest.

Ingredients

  • Buttercream

Directions

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My family are coming up to visit on Easter Sunday so I’ve been making treats for a mini afternoon tea. As well as a selection of sandwiches, hot cross buns, crisps and lots and lots of tea, I made this giant nest cake. You’ve got to have a bit of chocolate at an Easter afternoon tea party!

It uses the same recipe as the Football Cake I did a few weeks ago. It was for a 16th birthday and was a big success. I made slightly less icing because I was left with lots left over last time. This time it turned out to be exactly the amount I needed. I also used dark chocolate instead of milk choc this time.

If you don’t want to make a big cake for eater there’s lots of other recipe to try. Make sure to take a look at my Easter cornflake cakes, or try my fudge cupcakes with mini eggs on top!

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Step 1
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Preheat the oven to 180ºC/160ºC fan. Grease two 8 inch circular cake tins. In a small bowl, whisk in the cocoa powder into 125ml boiling water then mix in the oil. Set aside to cool slightly. In a large mixing bowl cream together the butter, sugar and vanilla extract with an electric whisk until light and fluffy.

Step 2
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Beat in the eggs one at a time, adding a little of the flour after each egg to prevent curdling. Beat in the cocoa mixture and gently fold in the remaining flour and baking powder. Divide between the two tins and bake for 40-45 minutes.

Step 3
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Once cooled you can cut the cake. Cut a circle in the top of one layer of cake half the depth of the cake layer. You can do this by using a large cookie/pastry cutter or I just used a knife. Use a spoon to scoop out the circle to about half the depth of the cake layer.

Step 4
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Melt the chocolate and leave aside to cool.
Using an electric hand whisk, beat together the butter and vanilla extract for 2 minutes to soften. Add half the icing sugar and beat on a low setting until combined. Add the rest of the icing sugar and beat for a further 1-2 minutes.
Mix in the cooled, melted chocolate.

Step 5
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Spread the icing between the two layers and over the whole cake. The cake was very crumbly where I had cut the circle out so I did this last and mixed the remaining icing with a few drops of water to thin it slightly. This made it much easier to spread over the crumbs. Use a fork to make the twiggy effect and pour mini eggs into the hole (I used ‘Tiny Eggs’ which were smaller than mini eggs but it’s up to you).

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  • 181 Views
  • 1 hr 45
  • Serves 12
  • Medium
  • 180/160ºc fan

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Ingredients

Adjust Servings:
250g Unsalted Butter
75g Cocoa Powder
50ml Sunflower Oil
400g Caster Sugar
1 tsp Vanilla Extract
4 Eggs
300g Self Raising Flour
1 tsp Baking Powder
Buttercream
80g Dark Chocolate
200g Unsalted Butter
1 tsp Vanilla Extract
400g Icing Sugar
1 pack Cadbury Mini Eggs
Fudge cupcakes recipe
previous
Fudge Cupcakes
Yorkshire puddings for two
next
Easy Yorkshire Puddings for Two

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