Chocolate Cake Spring Treat (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
¾ cup (65g) unsweetened cocoa powder
02 -
1¾ cups (220g) plain flour
03 -
1 teaspoon salt
04 -
½ cup (120ml) vegetable oil
05 -
2 cups (400g) white sugar
06 -
2 large eggs
07 -
1½ teaspoons baking powder
08 -
1½ teaspoons baking soda
09 -
1 cup (240ml) buttermilk
10 -
2 teaspoons vanilla extract
11 -
1 cup (240ml) boiling water
→ Robin’s Egg Blue Frosting
12 -
4 cups (480g) powdered sugar
13 -
1 cup (226g) softened unsalted butter
14 -
1½ teaspoons vanilla extract
15 -
Blue gel food dye
16 -
2–3 tablespoons of milk or heavy cream
17 -
Optional: use cocoa powder or black food dye for speckling
→ Nest and Decoration
18 -
12–16 candy eggs or chocolate mini eggs
19 -
¾ cup (85g) shredded semi-sweet chocolate
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat two 8-inch round pans lightly with grease and a dusting of flour.
02 -
Whisk sugar, flour, cocoa, baking soda, baking powder, and salt well in a large mixing bowl.
03 -
Drop in the eggs, buttermilk, oil, and vanilla. Stir until smooth. Slowly add your hot water, then mix everything until it's all combined.
04 -
Pour batter equally into the pans. Bake for 30–35 minutes, until a toothpick poked in comes out without batter. Let the cakes cool down totally.
05 -
Whip the butter until it feels light and creamy. Add powdered sugar, milk, and vanilla a little at a time, beating until fluffy. Dye it with blue food coloring.
06 -
Spread the blue frosting between the layers, then cover the entire cake with the same frosting.
07 -
Shape the chocolate shavings into a small nest on the cake, and pop the candy eggs inside to finish it off.
08 -
Flick a mix of cocoa and water or black food dye using a toothbrush to give a speckled robin’s egg finish.
# Notes:
01 -
Chill the cake layers beforehand to make spreading the frosting easier.
02 -
Fancy chocolate eggs make the topping look more professional.